In honor of Ragu’s 80th anniversary, I recreated one of their vintage recipes from a 1970s RAGÚ cookbook and added my own spin! RAGÚ brand recently added Homestyle sauces to its lineup, featuring a thicker, heartier recipe. This sauce is the perfect touch to the Chicken and Veggie Gumbo that I recreated!
I chose to add Kale it’s delicious and adds a great flavor and nutrients to the gumbo. I also decided to add Chicken and Mozzarella meatballs for a little more substance and flavor!
Hearty Chicken and Vegetable Gumbo
Prep Time 20 mins
Cook time 10-20 mins
- 1 cup of diced carrots
- 1 stalk of celery
- 1-1 1/2 cup of kale
- 1 cup of peas
- 3 tbls of butter
- 3 cups of chicken broth or bouillon
- 1 jar of Ragu’ Italian cooking sauce
- 1 1/2 cup of shredded cooked chicken
- 12 chicken/mozzarella meatballs
- Saute carrots, celery, peas and kale in butter
- saute cooked meatballs in pan to brown
- add chicken broth to saute veggies, cover until simmer
- add Ragu’ Italian cooking sauce and cooked meats once you’ve reached a simmer
- Stir in and heat for 5-10 minutes before serving
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I am from Southwest Louisiana, and have never, in my 37 years on this rock hurtling through space, lived north of I-10. This is NOT gumbo, should not be called gumbo, and is offensive to everyone who has ever, in the history of the world, made a proper gumbo.
Come down here and I will gladly make you gumbo.
Hey Justin! Thanks for your input, I definitely didn’t mean to offend anyone by trying this recipe out with Ragu! I would love to give a proper Louisiana gumbo recipe a shot, I’ve never been to Louisiana but I’ve heard the food is delicious!
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