SHRIMP GUMBO
Steps:
- 1. Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes). 2. 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). 3. 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. 4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined. 5. 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. 6. 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). Add salt and pepper to taste.
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Rooney Machuki
[email protected]I was disappointed with this gumbo. The roux was too dark and the shrimp were overcooked.
Henco Rowe
[email protected]This gumbo is a bit too spicy for my taste, but it's still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Shoukat Ali khan
[email protected]I've made this gumbo several times now, and it's always a hit with my guests. It's a great way to impress your friends and family.
Ropchand jaan
[email protected]This gumbo is the perfect comfort food. It's warm and hearty and always makes me feel better on a cold day.
Abdo Ewada
[email protected]I'm not a big fan of gumbo, but I thought this recipe was pretty good. The shrimp were cooked perfectly and the roux was very flavorful.
M Shakil sf
[email protected]This gumbo is a bit too salty for my taste. I would recommend using less salt when making it.
Ejikeme Favour
[email protected]I love the addition of okra to this gumbo. It gives it a nice slimy texture.
Arfan Uddin Ovi
[email protected]This gumbo is a great party food. It's easy to make ahead of time and can be served hot or cold.
Alex Mcelreath
[email protected]I'm a vegetarian, but I still enjoyed this gumbo. I used vegetable broth instead of chicken broth and omitted the shrimp.
Isaac Debela
[email protected]This gumbo is a great way to use up leftover shrimp. It's also a very affordable meal to make.
Anamul Hoque
[email protected]I was disappointed with this gumbo. The roux was too dark and the shrimp were overcooked.
Marlisa Woodford
[email protected]This gumbo is a bit spicy for my taste, but it's still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Dennis KITHINJI
[email protected]I love this gumbo! It's so flavorful and satisfying. I always make a big batch so I can have leftovers for days.
Moeenali Moeen
[email protected]This is the best shrimp gumbo I've ever had. The roux is perfect and the shrimp are cooked to perfection.
Js Ashik
[email protected]I've made this gumbo several times now, and it's always a hit with my family and friends. It's easy to make and always turns out delicious.
Christophe Lacroix
[email protected]This gumbo is amazing! The flavors are so rich and complex, and the shrimp are cooked perfectly. I will definitely be making this again.