Monday, November 30, 2009

Red Lobster's Shrimp Gumbo

Make this delicious shrimp gumbo for friends and family.  It's loaded with  shrimp, and spicy sausage.  I got this recipe from  Red Lobster.

1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 lb. Andouille sausage (spicy) or smoked sausage, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1/2 -1 tsp. ground Ancho pepper (use chili powder if don't like spicy)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
2 lb. shrimp, cleaned and peeled with tails removed

Serve over white rice

1. Combine the melted butter and flour in a large heavy pot, stirring constantly over medium heat (NO higher as butter will burn). Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes). While this is cooking get ready the rest of the ingredients.
2. Add the chopped onions, green peppers, celery, Andouille sausage. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
3. Add the paprika, the "Emeril's Bayou Blast", ancho pepper and the gumbo file. Cook for about 1-2 minutes.
4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook).
7. Serve over white rice.

Hint: At the grocery store you’ll find andouille sausage by the smoked sausage, ground ancho pepper by spices in the produce department (at woodmans) and I like to get my shrimp at Logli’s.  It is very easy to make and serves a crowd.

1 comment:

  1. This is the yummiest stuff ever! Made it for a potluck and I got so many compliments on it. Your recipes never disappoint! Thanks, Deb