Pappadeaux Gumbo Recipe
Dive into the heart of Cajun cuisine with this easy-to-follow Pappadeaux gumbo recipe. A comforting, flavorful seafood delight perfect for any occasion. Cook up a storm and bring the taste of Pappadeaux to your kitchen with this simple guide.
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
- 1 pound Andouille sausage sliced
- 6 cups Chicken broth
- 2 cups Okra sliced (fresh or frozen)
- 1 can 14 oz Diced tomatoes
- 2 tablespoons Creole seasoning
- 2 Bay leaves
- 1 pound Shrimp peeled and deveined
- 1/2 pound Crab meat lump
- Salt and pepper to taste
Instructions
- Make the Roux: In your large pot, combine the vegetable oil and flour over medium heat. Stir continuously for about 20 minutes or until the roux becomes a rich, dark brown color. This is the foundation of your gumbo, so give it the love it deserves!
- Sauté the Vegetables: Add the chopped onion, green bell pepper, celery, and garlic to the roux. It will take about 5 minutes of cooking until the veggies are soft. This is the place where the magic starts.
- Bring in the Andouille: Toss in the sliced Andouille sausage and stir for another 5 minutes. The sausage not only adds depth but also a smoky flavor that’s key to the Pappadeaux gumbo.
- Pour and Simmer: Gradually stir in the chicken broth, okra, diced tomatoes, Creole seasoning, and bay leaves. First, bring the mixture to a boil. Then, turn down the heat and let it cook slowly for 45 minutes. This is a good place to be patient, my friend.
- Seafood Time: Add the shrimp and crab meat to the pot. Season with salt and pepper to taste. In about 5 minutes, the shrimp should be pink and firm.
- The Finale: Remove the bay leaves, and voila! Your Pappadeaux gumbo is ready to serve. Dish it out in bowls, maybe with a side of rice, and watch as your kitchen turns into the best seat in town.