Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.

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Name: Red Lobster's SHRIMP GUMBO
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 1-1/2 cups butter melted; 1-1/2 cups all-purpose flour; 2 cups chopped onions cut into 3/8" pieces; 1 cup chopped green peppers cut into 3/8" pieces; 1 cup chopped celery cut into 3/8" pieces; 1 lb. Andouille sausage cut into 1/2" pieces; 1/2 lb. Tasso smoked meat cut into 1/2" pieces; 1 tbsp. paprika; 3 tbsp. "Emeril's Bayou Blast" seasoning; 2 tsp. gumbo file ground; 1 tsp. ground Ancho pepper optional for extra heat; 10 cups cold chicken stock or broth; 2 tbsp. brown sugar; 2 bay leaves; 1/2 lb. shrimp cleaned and peeled with tails removed; Salt and Pepper to taste

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INGREDIENTS

1-1/2 cups butter ; melted
1-1/2 cups all-purpose flour
2 cups chopped onions ; cut into 3/8" pieces
1 cup chopped green peppers ; cut into 3/8" pieces
1 cup chopped celery ; cut into 3/8" pieces
1 lb. Andouille sausage ; cut into 1/2" pieces
1/2 lb. Tasso smoked meat ; cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file ; ground
1 tsp. ground Ancho pepper ; optional for extra heat
10 cups cold chicken stock ; or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp ; cleaned and peeled with tails removed
Salt and Pepper ; to taste

Servings

INSTRUCTIONS

Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

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.

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). Add salt and pepper to taste.

Tips:

If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.

NOTES

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Red Lobster's SHRIMP GUMBO

1-1/2 cups butter melted
1-1/2 cups all-purpose flour
2 cups chopped onions cut into 3/8" pieces
1 cup chopped green peppers cut into 3/8" pieces
1 cup chopped celery cut into 3/8" pieces
1 lb. Andouille sausage cut into 1/2" pieces
1/2 lb. Tasso smoked meat cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file ground
1 tsp. ground Ancho pepper optional for extra heat
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp cleaned and peeled with tails removed
 Salt and Pepper to taste

Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
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.
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). Add salt and pepper to taste.
Tips:

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Nutrition

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Serving Size: 1 Serving (129g)
Recipe Makes: 10 Servings

Calories: 185
Calories from Fat: 113 (61%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1.8g
Cholesterol 67.1mg		21 %
Sodium 340.9mg		12 %
Potassium 230.6mg		6 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 5g
Protein 11.8g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 185

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