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Pappadeaux Gumbo Recipe

Pappadeaux Gumbo Recipe

Discover how to make the classic Pappadeaux Gumbo with our easy, flavorful recipe! Perfect for any dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Cajun/Creole
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chopping board
  • Sharp knife
  • Strainer

Ingredients
  

  • 1/2 cup Vegetable oil
  • 1/2 cup All-purpose flour
  • 1 large Onion chopped
  • 1 large Green bell pepper chopped
  • 3 Celery stalks chopped
  • 4 cloves Garlic minced
  • 6 cups Chicken broth
  • 1 pound Andouille sausage sliced
  • 1 pound Shrimp peeled and deveined
  • 2 cups Okra sliced
  • 1 can 14.5 oz Diced tomatoes
  • 2 Bay leaves
  • 2 tbsp Cajun seasoning
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Cooked white rice for serving

Instructions
 

Step 1 – Make the Roux

  • In a large pot, heat the oil over medium heat.
  • Gradually whisk in the flour to form a roux. Stir continuously until the roux turns a dark caramel color, about 15 minutes. This is your flavor foundation!
  • Note: The roux is crucial; it’s what gives the gumbo its signature depth and base.

Step 2 – Sauté the Vegetables

  • Add the chopped onions, bell peppers, celery, and garlic to the roux. Cook until they are soft, about 8 minutes.
  • The vegetables should be tender but not browned.

Step 3 – Add Liquids and Sausage

  • Stir in the chicken broth gradually, smoothing out any lumps.
  • Add the sliced Andouille sausage, and bring the mixture to a boil.

Step 4 – Let it Simmer

  • Reduce heat to a simmer, and add the bay leaves and Cajun seasoning.
  • Cover and let simmer for 25 minutes, stirring occasionally.
  • Step 5 – Add Seafood and Tomatoes
  • Add the shrimp, okra, and diced tomatoes to the pot.
  • Cook for an additional 10 minutes, or until the shrimp are pink and firm.

Step 6 – Season and Serve

  • Remove the bay leaves, and season with salt, pepper, and Worcestershire sauce to taste.
  • Serve the gumbo hot over cooked white rice and garnish with chopped parsley.
  • Warning: Be cautious with the Cajun seasoning; its spice levels can sneak up on you!

Notes

  • For a thicker gumbo, let it simmer longer to reduce and thicken.
  • If the gumbo is too thick, add a bit more broth to reach your desired consistency.
Keyword Pappadeaux Gumbo Recipe