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Red Lobster Shrimp Gumbo Recipe
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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
Active Time2 hours 30 minutes
Total Time3 hours
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.
 

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