Pappadeaux Gumbo Recipe — a Cajun Classic Reinvented for Home Chefs

If you're yearning for a bowl of spicy and comforting goodness, look no further than the Pappadeaux Gumbo recipe—a delightful dish you can easily recreate in your home.

Pappadeaux Gumbo comes from the family-owned Pappadeaux Seafood Kitchen, founded in 1976 by H.D. Pappas, a Greek immigrant who arrived in the U.S. in 1897. His culinary legacy lives on through his grandsons' leadership, Chris and Harris.

In the realm of their delectable offerings, the Pappadeaux Gumbo has stolen the hearts of many. No need to worry if you can't visit any of their branches— you can make the Pappadeaux Gumbo in your kitchen.

Pappadeaux Gumbo is the renowned restaurant's specialty, featuring a rich, deep brown soup infused with various aromatic vegetables and seafood. The dish is moderately spicy which adds warmth and comfort to every spoonful.

If the tantalizing look and aroma of this dish sparked your appetite, why not give our Pappadeaux Gumbo recipe a try? Here's how it's made.

Pappadeaux Gumbo Recipe

Equipment & Tools:

• oven
• stove
• pan or skillet
• measuring cup
• measuring spoon
• knife
• cutting board
• wooden spoon
• serving dish

Ingredients:

• 1 cup all-purpose flour
• 1/2 pound crab meat
• 4 tablespoons extra virgin olive oil
• 8 tablespoons unsalted butter
• 4 cups Pacific Foods Vegetable Broth
• 1 1/2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon Sicilian seasoning
• 2 tablespoons Slap Ya Mama Cajun Seasoning
• 2 tablespoons Worcestershire Sauce
• 1 bottle of Amber Ale – Austin Beer
• 4 sprigs fresh thyme
• 8 ounces Hunt's Tomato Sauce
• 2 pieces bay leaves
• 1 cup frozen okra
• 1 cup celery, chopped
• 1 1/2 cup white onion, chopped
• 1 piece medium green bell pepper, chopped
• 4 tablespoons chopped garlic
• 1 pound shrimp, peeled
• 1/4 cup white wine
• 1 tablespoon The Spice Lab Sicilian seasoning
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 415 degrees Fahrenheit (213 degrees Celsius). Place the flour on a baking sheet and bake for 30 minutes until it turns brown. Set aside.
2. Combine olive oil and 4 tablespoons of butter in a large pot. Melt the butter over medium heat. Gradually add the browned flour, stirring constantly until thoroughly combined. Allow the mixture to bubble and thicken for about 5 minutes.
3. Slowly pour the vegetable broth in three parts and stir until fully incorporated.
4. Add Worcestershire sauce, tomato sauce, beer, thyme, bay leaves, and seasonings to the pot and stir well. Cover the pot and simmer on medium-to-low heat for 45 minutes.
5. In a large pan, cook the defrosted okra in oil for 10 minutes. Add onions, bell pepper, garlic, and celery to the pan. Cover and cook for an additional 10 minutes. Set aside and keep warm.
6. Melt 4 tablespoons of butter in the same pan. Add peeled shrimp and cook for 5 minutes. Pour in 1/4 cup of white wine and one tablespoon of Sicilian seasoning. Continue cooking for 2 more minutes or until the shrimp turns pink.
7. Stir in the sautéed vegetables, seafood (shrimp and crab meat), parsley, and green onions into the gumbo pot. Serve the Pappadeaux Gumbo with white rice or your favorite side dish.

And if you have leftovers, fear not – storing and freezing the dish for later enjoyment is not only possible but encouraged. Just be sure to seal it tightly in a container for optimal preservation.

And there you have it! Creating Pappadeaux Gumbo at home is easy and rewarding, resulting in a mouth-watering dish perfect for sharing with your loved ones.

If you're in the mood for another equally spicy dish, try your hand at this Chatpate recipe!