Red Lobster
1 stick (½ cup) butter
¾ cup of flour
1 cup each diced onion, green pepper and celery
8 oz andouille sausage, cut into ½ inches pieces
8 oz tasso smoked meat or ham, diced
1 ½ Tbsp emeril’s bayou blast seasoning
1 ½ tsp paprika
1 tap gumbo file powder (optional)
¼ tap ground ancho Chile pepper
3 cans chicken broth
1 Tbsp light-brown sugar
1 bay leaf
8 oz raw medium shrimp, peeled and deveined
1. Melt butter in a large heavy pot. Add flour; stir until blended. Cook over medium-low heat, stirring constantly, 6 to 8 minutes until golden brown.
2. Add onion, pepper and celery. Cook, stirring occasionally, about 8 minutes until vegetables are soft
3. Stir in sausage, smoked meat, Emeril’s seasoning, paprika, and file powder and ground ancho chile, if using. Cook about 2 minutes.
4. Add broth and stir until well combined. Add brown sugar and bay leaf; bring to a broil. Reduce heat and simmer, uncoved, 20 minutes for flavors to blend. Add shrimp and cook 10 minutes.
Sakura_Healer in Training Community Member 
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Community Member