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Category: Soups
Prep Time: Cook Time: Total Time:
1 1/2 cups melted butter
1 1/2 cups all-purpose flour
2 cups chopped onions, diced
1 cup chopped green bell pepper, diced
1 cup chopped celery, diced
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" seasoning
2 teaspoons gumbo file, ground
1 teaspoon ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tablespoons 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 medum heat. Cook until the roux is a dark, chocolate brown color for 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 brown sugar and bay leaves, 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 5 to 10 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
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SHRIMP GUMBO
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Category: Soups
Prep Time: Cook Time: Total Time:
1 1/2 cups melted butter
1 1/2 cups all-purpose flour
2 cups chopped onions, diced
1 cup chopped green bell pepper, diced
1 cup chopped celery, diced
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" seasoning
2 teaspoons gumbo file, ground
1 teaspoon ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tablespoons 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 medum heat. Cook until the roux is a dark, chocolate brown color for 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 brown sugar and bay leaves, 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 5 to 10 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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