Ingredients
- 1 stick butter
- 3/4 c. flour
- 1 c. diced onion
- 1 c. diced green pepper
- 1 c. diced celery
- 8 oz. Andouille sausage
- 8 oz. tasso smoked meat or ham
- 1 1/2 tbsp. Emeril’s Bayou Blast seasoning
- 1 1/2 tsp. paprika
- 1 tsp. gumbo filé powder (optional)
- 1/4 tsp. ground ancho chile pepper (for extra heat; optional)
- 3 can chicken broth
- 1 tbsp. light-brown sugar
- 1 bay leaf
- 8 oz. raw medium shrimp
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