Things You'll Need
3 qt. Dutch oven (or 3 qt. soup pot)
3/4 c. butter
3/4 c. flour
1 c. onions, chopped
1/2 c. green bell pepper, chopped
1/2 c. celery, chopped
1/2 c. okra, sliced (optional)
1/2 lb. Andouille sausage, sliced 1/2-inch pieces
1/4 lb. Tasso smoked meat, sliced 1/2-inch pieces
1/2 tbsp. paprika
1 1/2 tbsp. Cajun spice seasoning
1 tsp. gumbo file, ground
1 tbsp. brown sugar
1 bay leaf
5 cups cold chicken stock or broth
1/4 lb. shrimp, cleaned and peeled with tails removed
Salt and pepper to taste
White rice for serving (optional)
Red Lobster is a chain of seafood restaurants around the United States. They serve a variety of dishes in a casual atmosphere, making this a favorite restaurant for families. One of the dishes served at the restaurant is gumbo. This is a rich stew that is made with seafood, sausage and okra and served as a hearty appetizer. Be sure to give yourself plenty of time to make this dish. You can even make it the night before and reheat it. It will taste better the next day since the flavors will have melded together overnight.
Place the butter into the Dutch oven and melt over medium heat. Whisk in the flour and cook the flour and butter together, stirring the entire time, until they turn dark brown (about 20 to 25 minutes). This is your roux and it will help to thicken the gumbo.
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Mix the onions, green bell peppers, celery, okra, sausage and smoked meat into the roux. Cook for 10 minutes, stirring often until the vegetables are soft.
Add the spices (paprika, Cajun spice seasoning, gumbo file, brown sugar and bay leaf) to the soup and stir. Continue stirring while pouring the chicken broth into the soup.
Raise the heat to medium high to bring the soup to a boil.
Reduce the heat to medium and simmer, uncovered for 90 minutes, stirring often.
Add the shrimp and crab and cook over medium heat for 20 minutes or until the shrimp are pink. Serve hot with a scoop of white rice if desired.