Pappadeaux Seafood Gumbo Recipe

A hearty and flavorful gumbo loaded with shrimp, crab, and andouille sausage in a dark roux-based broth. This Southern comfort dish is inspired by Pappadeaux’s iconic seafood gumbo.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1/2 lb lump crab meat
• 1 can (14.5 oz) diced tomatoes
• 6 cups seafood or chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 2 tsp Worcestershire sauce
• 1 tbsp fresh parsley, chopped
• Cooked white rice, for serving
• File powder (optional), for authenticity

Directions

1. In a large pot over medium heat, combine the oil and flour. Stir constantly for 15–20 minutes until it becomes a dark brown roux (like melted chocolate). Don’t let it burn!
2. Stir in celery, onion, bell pepper, and garlic. Cook for 5 minutes until softened.
3. Stir in the sausage and cook 5 minutes more. Add the diced tomatoes and stir well.
4. Gradually pour in the stock while stirring. Add bay leaves, thyme, paprika, cayenne (if using), salt, pepper, and Worcestershire sauce.
5. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
6. Add shrimp and crab meat. Cook another 5–7 minutes until shrimp are pink and cooked through.
7. Remove bay leaves. Stir in parsley. Taste and adjust seasoning.
8. Ladle gumbo over hot white rice and sprinkle with file powder if desired.