Red Lobster Shrimp Gumbo Recipe

Red Lobster Shrimp Gumbo is a flavorful Cajun-inspired dish featuring succulent shrimp, smoked sausage, and okra in a rich and spicy broth, served over rice.

Make this Straight-From-the-Restaurant Red Lobster Shrimp Gumbo Recipe at home and your Shrimp Gumbo will taste just like Red Lobster’s.

Photo by jeffreyw

Shrimp Gumbo

Shrimp Gumbo, a quintessential dish of Louisiana Creole origin, reflects the rich tapestry of history and culture in the American South. Originating in the 18th century, Gumbo draws influence from diverse culinary traditions, including African, French, Spanish, and Native American.

Its name is derived from the West African Bantu word “kingombo,” referring to okra, a key ingredient in many Gumbo recipes. This hearty stew is a testament to the amalgamation of flavors and techniques that define Southern Cuisine. The dish gained prominence in New Orleans, particularly during the antebellum period when Creole chefs blended their skills with local ingredients.

Gumbo is marked by its variety, with different regions and families offering distinct variations. Common elements include a roux, a thickening agent made from flour and fat, and the “holy trinity” of onions, bell peppers and celery. Seafood Gumbo often features shrimp, crab and sometimes oysters, reflecting the Gulf Coast’s abundant marine resources.

Celebrated Gumbo destinations include iconic restaurants like Dooky Chase’s in New Orleans, where chef Leah Chase elevated the dish to an art form. The annual Gumbo Festival in Bridge City, Louisiana, showcases the diversity of recipes and attracts enthusiasts from far and wide. Shrimp Gumbo, with its deep roots and flavorful nuances, stands as a cultural emblem, embodying the dynamic history and culinary heritage of the American South.

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Red Lobster Shrimp Gumbo Recipe

Red Lobster's Shrimp Gumbo is a flavorful Cajun-inspired dish featuring succulent shrimp, smoked sausage, and okra in a rich and spicy broth, served over rice. Make our Red Lobster Shrimp Gumbo Recipe at home. With our Secret Restaurant Recipe your Shrimp Gumbo will taste just like Red Lobster.

Prep Time30 minutes mins

Active Time2 hours hrs 30 minutes mins

Total Time3 hours hrs

Course: Dinner, Lunch, Main Course

Cuisine: Cajun and Creole, Seafood, Southern

Keyword: Cajun, Gumbo, Red Lobster, Seafood, Shrimp

Ingredients

• 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 Peppers cut into 3/8-inch pieces
• 1 cup chopped Celery cut into 3/8-inch pieces
• 1 pound Andouille Sausage cut into 1/2-inch pieces
• 1/2 pound Tasso Smoked Meat cut into 1/2-inch pieces
• 1 tablespoons paprika
• 3 tablespoons Emeril's Bayou Blast Seasoning or other Cajun or Creole Seasoning, store bought or homemade, of choice (See Box Below for Links to Recipes)
• 2 teaspoons ground Gumbo File
• 1 teaspoons ground Ancho Pepper
• 10 cups cold Chicken Stock or Broth
• 2 tablespoons Brown Sugar
• 2 Bay Leaves
• 1/2 pound Shrimp cleaned, peeled, deveined and tails removed
• Salt and freshly ground Black Pepper to taste

Instructions

• Add melted butter and flour in a large heavy pot. Mix.
• Place pot over medium heat. Stirring constantly, cook until the roux is a dark, chocolate brown color, about 20 - 25 minutes.
• Add prepared onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft, about 8 - 10 minutes.
• Add paprika, Emeril's Bayou Blast (or other seasoning, of choice), gumbo file and Ancho pepper. Cook for about 1 - 2 minutes.
• Add cold chicken stock or broth. Stir until roux mixture and the broth are well-combined.
• Add bay leaves and brown sugar. Bring mixture to a boil. Reduce 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).
• Taste. Add salt and pepper, to taste.
• Serve hot over rice.

Tips from Red Lobster

• If preparing gumbo the night before, let the gumbo cool to below 40°F before covering tightly and placing in the refrigerator.
• 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.

 

Red Lobster Shrimp Gumbo

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Photo of “seafood gumbo” is by jeffreyw and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Photo of “Red Lobster Sign” is by Mike Mozart and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – http://creativecommons.org/licenses/by/2.0/deed.en. Thank you, Jeff and Mike. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Adapted from a recipe that originally appeared on Red Lobster’s Website in the early 2000s — but is no longer there. Courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.