ISO: Red Lobster Seafood Gumbo recipe

@lmurr39 118051 wrote:

Hi,
One recipe that I always look for is the Seafood Gumbo recipe from Red Lobster. I’ve seen other gumbo recipes, but they just don’t seem as thick and the same make-up as the Red Lobster variety. If I could find a recipe for that, my hubby would be in 7th Heaven!
Lisa

dont know if this is what you are looking for but it came from the red lobster website out of the recipe box

Serves 10to12

Shrimp Gumbo Ingredients:

1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8″ pieces
1 cup chopped green peppers, cut into 3/8″ pieces
1 cup chopped celery, cut into 3/8″ pieces
1 lb. Andouille sausage, cut into 1/2″ pieces
1/2 lb. Tasso smoked meat, cut into 1/2″ pieces
1 tbsp.

paprika
3 tbsp. “Emeril’s Bayou Blast” seasoning
2 tsp. gumbo file, ground
1 tsp.

ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Shrimp Gumbo Preparation:

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).
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 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.
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.
Tips:

If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. 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.

These sound so great! Thanks for sharing!

I don’t know what Red Lobster’s Seafood Gumbo is like, but here is a Seafood Gumbo recipe for you.

Seafood Gumbo with Whole Crabs

3 Tablespoons Bacon Drippings
3/4 cup Flour
1 teaspoon Salt
1 teaspoon Pepper
1 1/2 cups diced Onion
1 1/2 cups diced Celery
1 (16 ounce) can Tomatoes
2 (7 1/2 ounce) cans Tomatoes and Jalapeno Peppers
1 (10 ounce) package frozen sliced Okra or 10 pods fresh Okra, sliced
1/2 cup diced Shallots
8 Bay Leaves, finely crushed
1/8 teaspoon Garlic Salt
1/2 teaspoon Hot Sauce
2 quarts Water
8 to 10 whole Crabs, cooked and cleaned
1 pound fresh Crab Meat
1 pound fresh Shrimp, peeled
1 teaspoon Gumbo File’
Hot cooked Rice

Heat bacon drippings in a heavy skillet over high heat; stir in flour, salt and pepper. (Mixture will have the consistency of paste.) Cook, stirring constantly, about 5 minutes or until mixture is the color of a copper penny. Reduce heat; add onion and celery, and cook 10 to 15 minutes or until tender, stirring occasionally.

Remove from heat.

Combine next 8 ingredients in a 4 quart Dutch oven. Stir in onion mixture. Add whole crabs.

Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally. Stir in crab meat and shrimp; cover and cook an additional 30 minutes. Add gumbo file’.

Serve over rice.

Hope this helps. Thanks; Virginia