- 1 pound ground beef
- 1/3 cup chopped onion
- 1 can (10-3/4 ounces) condensed chicken gumbo soup, undiluted
- 3/4 cup ketchup
- 1-1/2 teaspoons prepared mustard
- 6 to 7 hamburger buns, split
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, ketchup and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mixture reaches desired thickness. Serve on buns. Yield: 6-7 servings.
Reviews forGumbo Sloppy Joes
"This is the recipe I use but I add 1/8 cup of brown sugar to this. It's the best. Going to try like one reader said and put the leftovers over hotdogs. Sounds great. The leftovers also freeze very well for a quick meal later."
"The Blue Runner brand makes a Creole Gumbo Base (25 oz can) that is great and adds a depth that the Progresso Gumbo soup can't match. We get the Blue Runner at Winn-Dixie Super Market in the canned bean section. Hope you can find it or some other Base Gumbo product. It does make a difference."
"I loved this. Glad I made a double batch. I also used it to top hot dogs and sprinkled cheese on top. Yummmm."
"This is our families tried and true sloppy joe recipe. My grandmother made them this way. My kids don't like them any other way."
"This is basically the same recipe I use for Gumbo Joes and they're super yummy! My husband and I like to eat the leftovers spooned over hotdogs in hotdog buns. We call them Gumbo Dogs and they are SO SO GOOD!!"