Pappadeaux Gumbo Recipe
Discover the rich and robust flavors of the South with this classic Pappadeaux Gumbo Recipe.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Strainer
- Ladle
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion chopped
- 1 bell pepper chopped
- 3 celery stalks chopped
- 4 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound shrimp peeled and deveined
- 2 cups chicken broth
- 1 cup crabmeat
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons file powder
- ½ cup green onions chopped
- ¼ cup parsley chopped
- 2 cups cooked white rice
Instructions
- Make the Roux: In a large pot, heat the oil over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the roux is a dark caramel color, about 15 minutes.
- Sauté Vegetables: Add onions, bell pepper, celery, and garlic to the roux. Cook until vegetables are soft, about 5 minutes.
- Add the Sausage and Liquids: Stir in the sliced sausage, followed by the chicken broth. Bring to a simmer.
- Season and Simmer: Add Cajun seasoning, smoked paprika, thyme, and bay leaves. Season with salt and pepper. Let simmer for 25 minutes.
- Add Seafood: Stir in the shrimp and crabmeat. Cook until the shrimp are pink and cooked through, about 5 minutes.
- Finish with File: Remove from heat and stir in the file powder, green onions, and parsley.
Notes
- Proper Roux: The key to a great gumbo is the roux; make sure it reaches a dark caramel color for the best flavor.
- Fresh Ingredients: Use fresh, high-quality seafood for the best taste and texture.
- Constant Stirring: Keep stirring your roux to prevent it from burning, which can spoil the flavor.
- Simmer Slowly: Allow your gumbo to simmer gently to develop deep flavors.
- Adjust Seasonings: Taste and adjust seasonings as needed before serving.