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Shrimp Gumbo

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Ingredients

  • 1 - 1/2 cups melted butter
  • 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
  • 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

Details

Servings 10

Preparation

Step 1

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

Add the chopped onions, green peppers, celery, Andouille sausage, and Tasso smoked meat. Cook, stirring continously, until the vegetables are very soft (about 8 to 20 mins.)

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

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 approx. 15 to 20 mins before serving. Add salt and pepper to taste.

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