Go Back
pappadeaux gumbo recipe

Pappadeaux Gumbo Recipe

If you want gumbo that tastes like it came straight from Louisiana, it starts with a deep, well-cooked roux!
Enter: Pappadeaux's recipe!
The roux is the most important part, and I cook mine until it’s the color of dark chocolate.
Andouille sausage brings in a smoky depth that blends perfectly with the shrimp and crab.
I always add my seafood toward the end so it stays tender instead of turning rubbery.
A long, slow simmer lets the flavors develop, but I never skip the step of skimming the surface to keep the broth smooth.
Prep Time25 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 40 minutes
Course: Main Course
Servings: 6

Ingredients

  • 1/2 cup Flour
  • 1/2 cup Vegetable Oil
  • 2 stalks Celery chopped
  • 1 Onion chopped
  • 1 Green Pepper chopped
  • 2 cups Okra cooked
  • 1 can Tomatoes 32 oz.
  • 1 lb Andouille Sausage sliced
  • 1 lb Shrimp peeled and deveined
  • 1/2 lb Jumbo Lump Crab Meat
  • 4 cups Chicken Stock
  • 1 tbsp Garlic minced
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper

Instructions

  • In a large pot, combine flour and vegetable oil over medium heat.
  • Stir continuously until the mixture turns a deep brown color for around 20 to 30 minutes.
  • This mixture is your roux.
  • Add chopped celery, onion, green pepper, and garlic to the roux.
  • Cook the vegetables until they are soft and translucent, about 5 minutes.
  • Add sliced Andouille sausage to the pot and let it cook for an additional 10 minutes.
  • This part ensures the sausage blends well with the flavors.
  • Stir in the cooked okra, tomatoes, and chicken stock.
  • Bring the ingredients to a slow simmer, allowing them to meld together for about 45 minutes.
  • Finally, add shrimp and crab meat.
  • Season with salt, black pepper, and cayenne pepper.
  • Let it cook for another 10 minutes, until the shrimp is cooked through.