Ingredients

The following ingredients have 4 Servings
  • 1 pound thawed raw shrimp (peeled and deveined)
  • 1 package frozen puff pastry sheets (1 sheet, thawed)
  • 1/2 tsp Cajun Seasoning
  • 1 tbsp Olive Oil
  • 1 cup green bell pepper (chopped)
  • ½ large onion (diced)
  • 1/2 cup celery (sliced)
  • 2 tsp minced garlic
  • 1 pound andouille sausage (sliced)
  • 14.5 oz diced tomatoes (drained)
  • 10.75 oz cream of chicken soup
  • 9 oz okra ((from frozen) thawed)
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking sheet. Lay puff pastry sheet on a lightly floured surface and use a round cookie cutter to punch out 2 to 3 inch circles. Place on prepared baking sheet and sprinkle with Cajun seasoning. Bake for 10 minutes.
  • Meanwhile, heat a large cast iron skillet over medium-high heat and add in the olive oil. Add in the bell pepper, onion and celery and cook until tender, about 4 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
  • Stir in the sausage, tomatoes, cream of chicken soup, okra, tomato paste, salt and cayenne pepper; heat until bubbly. Add the shrimp and return to a boil for just 3 minutes. (if using a non oven-safe skillet, transfer the mixture to a 9x13" baking dish).
  • Place the puff pastry circles on top of the gumbo mixture, and bake for an additional 10 to 15 minutes or until the puff pastry is golden brown and edges of gumbo are bubbly. Enjoy!