A classic remains a classic! Why should you wait until December to have fun! I propose you the gumbo breads of Nancy!
1 pound ground beef
1 pound of ground pork
2 boxes of Campbell gumbo chicken soup
½ cup ketchup
3 tablespoons mustard
2 diced celery stalks
½ thinly sliced onion
2 garlic cloves, chopped
2 tablespoons oil
24 small rolls
In a large frying pan, heat oil, sauté onion, garlic and celery for a few minutes.
Add the chopped meat and continue cooking until the meat is cooked. Add ketchup, mustard and gumbo soup. Shake well.
Simmer, stirring occasionally, until the liquid is reduced (about 20 to 30 minutes).
Cut the rolls to ¾ and stuff with the meat mixture.
Preheat the oven to 350 degrees and heat the stuffed bread for about 5 minutes.