Red Lobsters Shrimp Gumbo Recipes

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RED LOBSTER SHRIMP GUMBO RECIPE - (3.9/5)



Red Lobster Shrimp Gumbo Recipe - (3.9/5) image

Provided by Mountain_Lady

Number Of Ingredients 13

1 stick (1/2 cup) butter
3/4 cup flour
1 cup each diced onion, green pepper and celery
8 oz sausage, cut into 1/2-in. pieces
8 oz ham- diced
1 1/2 Tblsp Emeril's Bayou Blast seasoning
1 1/2 tsp paprika
1 tsp gumbo file powder
1/4 tsp ground chile pepper
4 cans chicken broth
1 Tblsp light brown sugar
1 bay leaf
8 oz raw shrimp peeled and deveined

Steps:

  • 1) Melt butter in a large heavy pot. Add flour; stir until blended. Cook over medium-low heat, stirring constantly, 6-8 minutes until golden brown. 2) Add onion, pepper and celery. Cook, stirring occasionally, about 8 minutes until vegetables are soft. 3) Stir in sausage, ham, Emeril's seasoning, paprika, and file powder and ground chile. Cook about 2 minutes. 4) Add broth and stir until well combined. Add brown sugar and bay leaf; bring to boil. Reduce heat and simmer uncovered, 20 minutes for flavors to blend. Add shrimp and cook 10 minutes, or until pink and c ooked through. Discard bay leaf.

RED LOBSTER'S SHRIMP GUMBO



Red Lobster's Shrimp Gumbo image

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.

Provided by RedLobsterRestauran

Categories     Gumbo

Time 2h10m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 16

1 1/2 cups melted butter
1 1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8-inch pieces
1 cup chopped green pepper, cut into 3/8-inch pieces
1 cup chopped celery, cut into 3/8-inch pieces
1 lb andouille sausage, cut into 1/2-inch pieces
1/2 lb tasso smoked meat, cut into 1/2-inch pieces
1 tablespoon paprika
3 tablespoons emeril's bayou blast creole seasoning
2 teaspoons gumbo file, ground
1 teaspoon ground ancho chili (for extra heat) (optional)
10 cups cold chicken stock or 10 cups broth
2 tablespoons brown sugar
2 bay leaves
1/2 lb shrimp, cleaned and peeled with tails removed
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 607.7, Fat 43.5, SaturatedFat 22.7, Cholesterol 150.5, Sodium 1149.2, Carbohydrate 32, Fiber 1.7, Sugar 8.9, Protein 22.3

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