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