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Pappadeaux Gumbo Recipe
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Pappadeaux Gumbo Recipe

If you’re looking for a dish that’s packed with flavor and warmth, the Pappadeaux Gumbo Recipe is the perfect choice. This rich, hearty gumbo is loaded with a variety of ingredients that make it one of the best comfort foods out there.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • Vegetable Oil = 1/2 cup for the roux
  • Flour = 1/2 cup all-purpose (for the roux)
  • Onion = 01 large diced
  • Bell Pepper = 01 diced
  • Celery Stalks = 02 diced
  • Garlic = 04 cloves minced
  • Shrimp = 01 pound peeled and deveined
  • Crab Meat = 1/2 pound
  • Andouille Sausage = 1/2 pound sliced
  • Chicken Stock = 02 cups
  • Water = 02 cups
  • Tomatoes = 01 can 14.5 oz (diced)
  • Sliced Okra = 01 cup
  • Cajun Seasoning = 01 tablespoon
  • Thyme = 01 teaspoon
  • Paprika = 01 teaspoon
  • Cayenne Pepper = 1/2 teaspoon adjust for spice level
  • Salt and Black Pepper to taste
  • Cooked White Rice = 02 cups for serving

Equipment

  • Large Pot or Dutch Oven (for cooking the gumbo)
  • Wooden Spoon
  • Ladle (for Serving)
  • Measuring Cups and Spoons (for accuracy)
  • Cutting Board and Knife (for prepping ingredients)
  • Small Whisk (for combining ingredients)

Method
 

  1. Step by Step Instructions:
Step 1: Make the Roux
  1. Heat vegetable oil in a large pot on medium heat.
  2. Add flour and stir constantly to make a smooth roux.
  3. Stir for 15-20 minutes until it turns dark brown.
  4. Be careful not to burn the roux while stirring.
Step 2: Add Vegetables
  1. Add diced onion, bell pepper, and celery to the roux.
  2. Cook for about 5 minutes until the vegetables soften.
  3. Add minced garlic and cook for another minute.
Step 3: Add Sausage and Spices
  1. Stir in the sliced andouille sausage and seasonings.
  2. Let the mixture cook for 3-4 minutes to release flavors.
Step 4: Add Liquid and Simmer
  1. Pour in chicken stock, water, and diced tomatoes.
  2. Bring to a boil, then reduce heat to low.
  3. Simmer for 45 minutes, stirring occasionally.
Step 5: Add Seafood and Okra
  1. Add shrimp, crabmeat, and okra to the pot.
  2. Cook for another 10-15 minutes until shrimp is done.
Step 6: Adjust Seasoning
  1. Taste and adjust with salt, pepper, or more seasoning.
Step 7: Serve
  1. Serve the gumbo hot over cooked white rice.
Servings and Preparation Times
  1. Preparation Time: 20 minutes
  2. Cooking Time: 1 hour 30 minutes
  3. Total Time: 1 hour 50 minutes
  4. Servings: This recipe makes about 6 servings of gumbo, each portion served with a helping of white rice. The servings are generous, making this recipe great for family dinners or gatherings.

Notes

Here are some tips to make your Pappadeaux gumbo even better:
 
  • Use Fresh Seafood: Fresh shrimp and crab make a big difference in flavor. If you can, buy seafood from a trusted source to ensure the best taste.
  • Make A Good Roux: The roux is the heart of any gumbo. Cook it slowly and carefully until it reaches a dark brown color. Don’t rush this step, as it adds depth to the flavor of the dish.
  • Don’t Skip the Okra: Okra not only adds flavor, but it also helps thicken the gumbo. If you’re not a fan of okra, you can substitute it with filé powder, but the texture won’t be the same.
  • Let It Simmer: Gumbo is best when it’s cooked slowly. Letting it simmer allows the flavors to blend and develop, giving you a richer, tastier dish.
  • Adjust the Spice Level: If you prefer a less spicy gumbo, you can reduce the amount of cayenne pepper. For those who love heat, feel free to add more to your liking!