Chicken Gumbo Sloppy Joes
Chicken Gumbo Sloppy Joes are a nostalgic, Midwestern-style comfort food classic that gets its incredible depth of flavor from a can of Campbell's condensed chicken gumbo soup. The undiluted soup adds tiny pieces of chicken, rice, okra, and peppers directly into the savory, sweet, and tangy meat sauce, creating a filling unlike any standard sloppy joe you've had before. Ready in just 35 minutes with one skillet and a handful of pantry staples, this budget-friendly recipe feeds a family of six and tastes even better the next day.
Equipment
- Large nonstick skillet or cast iron skillet (12-inch) 30cm; a Dutch oven works well for large batches
- Wooden spoon or silicone spatula For breaking up and stirring the meat
- Meat chopper Optional; makes crumbling ground beef much easier
- Sharp chef's knife For dicing the onion
- Cutting board
- Measuring cups and spoons
- Can opener
- Colander or paper towels For draining excess fat from the browned beef
- Large serving spoon For scooping filling onto buns
- Dutch oven Optional; ideal for large batches or keeping warm for a party
Ingredients
- 1.5 lbs ground beef 680g, 80/20 blend recommended
- 1 medium yellow onion about 1 cup or 150g, finely diced
- 1 can (10.5 oz) Campbell's condensed chicken gumbo soup 298g, do NOT add water
- 1/2 cup ketchup 120ml
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- 1 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
For Serving
- 6 hamburger buns
- butter optional, for toasting buns
Instructions
- Finely dice the yellow onion into 1/4-inch (6mm) pieces and open the can of condensed chicken gumbo soup without adding any water. Measure out all remaining sauce ingredients so they're ready to add quickly.
- Heat a large skillet over medium-high heat, then add the ground beef and diced onion together, breaking the meat into fine crumbles as it cooks. Cook for 8 to 10 minutes until the beef is fully browned and the onion is translucent, then drain off excess fat.
- Reduce heat to medium and stir the tomato paste into the browned beef mixture. Cook for 1 minute, stirring constantly, to remove the raw flavor and deepen the sauce.
- Add the condensed chicken gumbo soup (undiluted), ketchup, yellow mustard, Worcestershire sauce, brown sugar, white vinegar, garlic powder, salt, and black pepper to the skillet. Stir thoroughly until fully combined.
- Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring every few minutes, until the sauce thickens to a scoopable consistency. Adjust seasoning to taste, adding water 1 tablespoon at a time if the mixture becomes too thick.
- Spread a thin layer of butter on the cut sides of the hamburger buns and toast them butter-side down in a dry skillet over medium heat or under the broiler for 1 to 2 minutes until golden.
- Heap a generous portion of the sloppy joe filling onto the bottom half of each toasted bun, top with the other half, and serve immediately with plenty of napkins.
Notes
- Do NOT add water to the condensed soup. Using it undiluted is what gives the sauce its concentrated gumbo flavor and perfect consistency.
- Cook the tomato paste directly in the beef for 1 minute before adding the other sauce ingredients. This removes the raw, acidic taste and significantly deepens the overall flavor.
- Use 80/20 ground beef for the juiciest, most flavorful filling. Leaner beef tends to result in a drier texture.
- Toast your buns. A lightly buttered, toasted bun holds up to the saucy filling without disintegrating and adds a pleasant crispiness to every bite.
- Make it ahead. The filling tastes even better the next day. Store cooled filling in an airtight container in the refrigerator for up to 4 days.
- To freeze, transfer the completely cooled filling to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a slow cooker version, brown the beef and onion first, then combine everything in a slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours.
- To substitute ground turkey, use a 93/7 blend and add 1 tablespoon of olive oil to the pan before cooking since turkey is much leaner than beef.
- For a spicier version, add 1/4 to 1/2 teaspoon of cayenne pepper or a diced jalapeño cooked alongside the onion.
- To keep the filling warm for a party, transfer it to a slow cooker set to the warm or low setting for up to 3 hours, stirring occasionally.
Nutrition
Serving: 1SandwichCalories: 420kcalCarbohydrates: 40gProtein: 27gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 75mgSodium: 890mgPotassium: 480mgFiber: 2gSugar: 14gVitamin A: 6IUVitamin C: 8mgCalcium: 8mgIron: 20mg
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