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Pappadeaux Gumbo Recipe

Pappadeaux Gumbo Recipe

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The Pappadeaux Gumbo Recipe stands out for its rich depth of flavor, achieved by the perfect balance of seafood and spices. As a favorite in Southern cuisine, especially at the renowned Pappadeaux Seafood Kitchen, this gumbo recipe brings the essence of Louisiana right to your kitchen.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle for serving

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 3 celery stalks chopped
  • 4 cloves garlic minced
  • 1 pound andouille sausage sliced
  • 1 pound okra sliced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1 pound shrimp peeled and deveined
  • 1 cup crab meat
  • 1/2 cup chopped parsley
  • 4 green onions chopped
  • Cooked rice for serving

Instructions
 

  • Prepare the Roux: In a sizable pot, warm the oil on medium heat. Whisk in the flour, stirring continuously, until the mixture turns a rich, dark brown color. This should take about 20 minutes.
  • Sauté the Vegetables: Add the chopped onions, bell pepper, celery, and garlic to the roux, and cook until they are soft, about 5 minutes.
  • Add the Sausage and Okra: Stir in the sausage and okra, and cook for another 5 minutes.
  • Pour in the Liquids: Gradually add the chicken broth to the pot, stirring constantly. Then, add the thyme, bay leaves, smoked paprika, and cayenne pepper.
  • Simmer: Reduce the heat to low and let the gumbo simmer for 45 minutes. Season with salt and black pepper.
  • Add Seafood: Stir in the shrimp and crab meat, and cook for an additional 10 minutes, or until the shrimp are pink and firm.
  • Finish with Herbs: Remove the bay leaves, and stir in the parsley and green onions just before serving.
  • Serve: Ladle the gumbo over cooked rice in bowls.

Notes

  • Chicken Gumbo: Substitute the seafood with diced chicken breasts or thighs.
  • Vegetarian Gumbo: Omit the meats and add more vegetables like carrots and potatoes.
  • File Gumbo: Stir in a teaspoon of file powder at the end for added thickness and flavor.
  • Creole Gumbo: Include tomatoes to the broth for a tangier taste.
  • Cheese Gumbo: Add a sprinkle of shredded cheese on top before serving for a creamy twist.
Keyword Pappadeaux Gumbo, Pappadeaux Gumbo Recipe