Tuna Chicken Gumbo Salad

August 22, 2009 at 10:02 am 8 comments

If there are any old Rock and Roll ‘ers out there, they may be familiar with the song “(Don’t Fear) The Reaper” by the group “Blue Oyster Cult.” No, I’m not going to get into the song or the group here, but that song title came to mind when I was deciding on sharing this recipe with you. When you look at the list of ingredients you probably think: “Now, I wonder who first had the idea to combine this with that?” I know I did. The title and the ingredients might not look like what you’d think to put together, but “Don’t Fear The Tuna Chicken Gumbo”. Really. I’m not making this up. This recipe was one of mama’s – my sister Lana has the original still in Mom’s handwriting in her recipe box.

It must be part of the Mormon running gag/culture of making salads with Jell-O, too. I didn’t even realize it until I was checking facts with Lana, but this recipe (or a close version of it) is actually in the “Mormon Country Cooking” recipe book, by Winnifred Jardine, which we both have, but we’re thinking mom must have got it from a newspaper clipping or from one of her “Club Ladies”, the two most common sources of her recipes, since she didn’t have that cookbook. Anyway, the combination of flavors albeit different (OK, weird!) are very tasty. The only people who have tried this and don’t like it are small children and people with small minds. (Just kidding.) To hearken back to an old breakfast cereal commercial, “Try it, you’ll like it!”

Tuna Chicken Gumbo Salad

Dissolve:  1 small package (3 oz.) lemon Jell-O in 1/2 Cup boiling water

Let cool slightly while dicing:

1/2 Cup celery

2 Tablespoons green onion

2 Tablespoons green pepper

Whip together:

1/2 Cup cream (may substitute canned evaporated [not sweetened condensed] milk)

1/2 Cup mayonnaise

Add Jello and whip together. Add:

1 can chicken gumbo soup (minus about a Tablespoon of the liquid)

1 can GOOD (as in Costco Albacore) tuna, flaked

Mix & let set in fridge.

Makes 1 loaf dish.

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8 Comments Add your own

  • 1. your sister  |  July 31, 2011 at 8:33 pm

    A friend of mine from Nome makes a seafood aspic to be eaten with crackers and it’s very similar to this recipe. NOBODY at work would even try it after I told them what was in it. I know my friend didn’t use gumbo soup in hers. I’ll have to find her again and ask for the recipe

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  • 2. Mitzi  |  July 31, 2011 at 2:51 pm

    I LOVE this salad, one of my faves!!!!

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  • 3. Calee  |  August 24, 2009 at 12:28 am

    PS, I like the blog and the little preview it does when you roll over your links. That’s handy.

    Like

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    • 4. bradcreerhrcooks  |  August 24, 2009 at 10:02 am

      That is pretty cool – until you get one that takes forEVER to load. I actually didn’t realize they did that until yesterday; its nothing I did – just a feature of this blogging software.

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  • 5. Calee  |  August 24, 2009 at 12:24 am

    Why does it say “OSH” instead of “OSHA” in the previous post?

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    • 6. bradcreerhrcooks  |  August 24, 2009 at 9:59 am

      I’ve looked into both acronyms – OSH and OSHA, and it looks like they can just about be used interchangably for “Occupational Safety and Health Act” and “Occupational Safety and Health Administration”. My guess is that author chose to use OSH for the Act, and would use OSHA for the Administration. Usually in conversation when we say “OSHA”, we’re referring to the organization – the Administration. But this is all just my assumption, and we know what ass-u-me can do. 😉

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  • 7. Brandon  |  August 22, 2009 at 3:20 pm

    There is a group of friends that get together up here for dinner once a month. I’ve always said when it was our turn to host I wanted to have the theme be dishes you wouldn’t eat if you knew the ingredients and then when the meal was over we’d all fess up to what we’d just eaten. This is what I’d make. Trust him on this one, it really is delicious. I like it with some Club crackers. Just be sure to let it set fully. Sometimes I get in a hurry and can’t wait but it’s better fully set.

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    • 8. bradcreerhrcooks  |  August 24, 2009 at 10:07 am

      Sometimes I forget how long it takes Jell-O salads to set up, and will make one a few hours before the meal, and they’re … let’s say not ready. I think it probably takes a good 6 to 8 hours to get a complete “set” for a Jell-O Salad, so plan well in advance.

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