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Pappadeaux Gumbo Recipe

Pappadeaux Gumbo Recipe

With its rich blend of flavors and tantalizing aroma, this Southern classic transports you to the heart of Louisiana with every spoonful.
The combination of fresh seafood and a hearty roux creates a dish that is not only satisfying but also representative of the region's unique culinary heritage.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Equipment
  • 1 large Dutch oven
  • 1 separate pan
Ingredients
  
  • 1 pound medium shrimp peeled and deveined
  • 1 pound Andouille sausage sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 cup chopped celery
  • 2 tablespoons garlic powder
  • 1 tablespoon Sicilian seasoning
  • 2 tablespoons Worcestershire sauce
  • 1 amber ale like Austin Beer
  • 4 fresh thyme sprigs
  • 8 oz tomato sauce like Hunt's
  • 2 bay leaves
  • 1 cup frozen okra
  • 5-7 cups seafood or chicken broth
  • 1/2 pound crab meat optional
  • Salt and cayenne pepper to taste
  • Fresh tomatoes for garnish
Instructions
 
  • In a large Dutch oven or heavy-bottomed pot, add 1/2 cup of vegetable oil and heat it over medium heat.
    Gradually sprinkle in 1/2 cup all-purpose flour and whisk continuously to avoid lumps.
    Cook the roux for 5-7 minutes, stirring constantly until it develops a light brown color, resembling a nutty paste.
    This is the thickening agent for your gumbo.
  • Add the onions, celery, and bell pepper to the roux and cook over medium heat for about 5 minutes, until the vegetables soften.
    Stir in the garlic and cook for an additional 2 minutes to allow the flavors to combine.
  • Stir in Andouille sausage, garlic powder, Sicilian seasoning, and Cajun seasoning.
    Cook for 2 minutes to let the smoky and savory flavors blend into the gumbo base.
  • Pour in the amber ale and scrape the browned bits from the bottom of the pot to add depth of flavor to your gumbo.
    Add in Worcestershire sauce and tomato sauce, stirring well to incorporate.
  • Slowly pour in the seafood or chicken broth, stirring constantly to ensure a smooth and rich broth.
    Add thyme sprigs and bay leaves.
    Cover the pot and let it simmer over medium-low heat for about 1 hour, stirring occasionally.
  • Meanwhile, in a separate pan, heat a tablespoon of vegetable oil over medium-high heat.
    Sauté the frozen okra for 5-7 minutes, until softened and lightly browned.
    Remove the okra from the pan and set aside.
    In the same pan, cook the shrimp for about 2-3 minutes per side, until they turn pink and opaque.
  • Once the gumbo has simmered for an hour, stir in the cooked shrimp and okra.
    Taste the gumbo and adjust salt and cayenne pepper to your liking.
    If adding crab meat, stir it in now.
    Serve the gumbo over a bed of steamed rice or with crusty bread, and garnish with fresh tomatoes for an additional pop of color.
    Enjoy your homemade Pappadeaux Gumbo!
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