Pappadeaux Seafood Kitchen is a popular seafood restaurant chain known for its delicious and authentic southern cuisine. The restaurant has several locations throughout the United States, most of which are located in the South.
Pappadeaux’s signature dishes include classic Cajun and Creole favorites such as gumbo, jambalaya, po’boys, étouffée, and hush puppies. The menu also features a variety of fresh seafood dishes.
Pappadeaux Gumbo is a classic dish that has been enjoyed by generations of diners and has become one of the restaurant’s most popular dishes. Here, we will provide step-by-step instructions on how to make an authentic Pappadeaux Gumbo right in your own home!
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What is Pappadeaux’s Gumbo?
Gumbo is a classic Louisiana Creole dish made with a thick roux base, vegetables, and a variety of seafood. It can be served as an entrée or even over rice as a side dish. The dish gets its name from the African word for okra, which is often used in gumbo to thicken the sauce.
Pappadeaux Gumbo is a classic version of the dish that includes shrimp and crab meat along with vegetables, spices, and an amber ale. Thanks to its unique seasoning blend, it has a deep flavor profile that is sure to leave your guests satisfied.
What does it taste like?
Pappadeaux Gumbo has a deep flavor with the combination of its unique seasoning blend and vegetables. The Sicilian seasoning, garlic powder, paprika, bay leaves, and cajun seasoning provide depth and complexity to the dish.
The fresh thyme adds an herbal undertone while the amber ale gives it sweetness and a smoky taste. Meanwhile, the vegetable broth, shrimp, and crab meat add sweetness and texture.
The addition of Worcestershire sauce gives the gumbo a savory umami flavor while the okra thickens the sauce with its unique texture. To finish, garnish with green onions and parsley for added taste and visual appeal. All these ingredients come together to create a dish that is sure to please.
How did I first get introduced to the Pappadeaux’s Gumbo?
I was first introduced to Pappadeaux’s Gumbo when I went out with friends for a meal at Pappadeaux Seafood Kitchen restaurant. We had heard so much about this gumbo dish and decided to give it a try.
The moment I took the first bite, I knew that this was something special. The flavors were unlike anything I had ever tasted before and the texture of the okra added a unique creaminess to the dish. From that day on, I have been hooked!
Since visiting Pappadeaux for my first taste of gumbo, it has become one of my favorite dishes. Thus, I have endeavored to replicate the recipe at home. After much trial and error, I am proud to say that I think I finally cracked it!
I now make this dish regularly and serve it up for friends and family. They all love it, just like me – giving me huge compliments on the richness of flavors in the dish. I have to agree with them – Pappadeaux’s Gumbo really is something special!
I’m so glad that I first experienced this delicious gumbo at the restaurant as it has since become one of my go-to recipes for impressing guests at home. Not only is it easy to make, but the flavors have a depth and complexity that will make you question why you ever ordered take-out in the first place.
How to make Pappadeaux’s Gumbo?
Making Pappadeaux’s Gumbo at home is simple and straightforward. All you need to do is follow our step-by-step instructions and you’ll have a delicious dish ready in no time!
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Ingredients
- Tomato Sauce: This is the base of the gumbo and gives it its classic red hue.
- Extra Virgin Olive Oil: This adds flavor to the dish, as well as helps bring out the flavors in other ingredients.
- Unsalted Butter: This provides a rich creamy texture and helps with binding all of the ingredients together.
- Sicilian Seasoning: A mix of spices including oregano, basil, garlic, onion and more.
- Garlic Powder: Adds a kick of flavor to the gumbo.
- Bay Leaves: Gives an earthy flavor to the dish.
- Paprika: Enhances the taste and gives a nice smoky flavor.
- Cajun Seasoning: Provides a zesty kick to the gumbo.
- Fresh Thyme: Adds an herbal flavor to the dish.
- All-Purpose Flour: Used as a thickening agent for the roux.
- Crab Meat: Gives sweetness and texture to the gumbo.
- Amber Ale – Austin Beer Works: Enhances the flavor and adds complexity.
- Vegetable Broth: Used as the base liquid for cooking.
- Frozen Okra: Provides a thick texture to the gumbo.
- Worcestershire Sauce: Adds umami flavor to the dish.
- Celery, Onion, Bell Pepper & Garlic: A classic “holy trinity” of ingredients used to add depth and flavor.
- Shrimp: Adds a seafood flavor and texture to the gumbo.
- White Wine: Used as a deglazing liquid after sautéing all the vegetables.
- Sicilian Seasoning: Enhances the overall flavor of the gumbo.
- Green Onions and parsley: Used to garnish the dish.
- Salt & Pepper: To taste.
Step-by-step instructions
Step 1
Make The Roux
- In a large pot, melt the butter and oil together over medium heat.
- Once melted, slowly add in the flour while constantly stirring. This should create a roux paste.
- Continue to cook and stir the roux for 3-5 minutes until it is golden brown in color (be careful not to let it burn).
Step 2
Add the Vegetables & Spices
- Add in all of the vegetables (celery, onion, bell pepper, and garlic) along with the spices (Sicilian seasoning, paprika, cajun seasoning, and bay leaves). Stir and cook for about 5 minutes until softened.
- Add the frozen okra and the tomato sauce and stir.
- Pour in the vegetable broth, beer, and Worcestershire sauce. Stir to combine everything together.
Step 3
Add Crab Meat & Thyme
- Add in the crab meat and fresh thyme sprigs.
- Stir to combine everything together.
- Let cook for a few minutes until heated through.
Step 4
Add Shrimp & Cook
- Add in the shrimp and let cook for about 10 minutes until cooked through (make sure not to overcook).
- Once the shrimp is cooked, add in the white wine and stir.
- Reduce heat to low and let simmer for about 5 minutes.
Step 5
Garnish & Serve
- Garnish with chopped green onions and parsley.
- Add salt and pepper to taste.
- Serve immediately while hot!
Tips
- Make sure to use fresh herbs when possible – they make all the difference!
- You can adjust the spiciness of the gumbo by adding more or less Cajun seasoning.
- Okra is a key ingredient for thickness and texture, so don’t leave it out!
- Be careful not to overcook the shrimp or it will become tough.
- If you don’t want to use beer, you can substitute with white wine instead.
- For a creamier gumbo, add a few tablespoons of heavy cream at the end.
Equipment
- Large pot
- stirrer
Ingredients
- 8 ounces Tomato Sauce
- 4 tablespoons Extra Virgin Olive Oil
- 8 tablespoons Unsalted Butter
- 1 teaspoon Sicilian Seasoning
- 6 tsp Garlic Powder
- 2 Bay Leaves
- 5 tsp Paprika
- 6 tsp Cajun Seasoning
- 4 Sprigs of Fresh Thyme
- 1 cup All-Purpose Flour
- ½ pound Crab Meat
- 1 Amber Ale – Austin Beer Works
- 4 cups Vegetable Broth
- 1 cup Frozen Okra
- 6 tsp Worcestershire Sauce
- 1 cup Celery Chopped
- 1 ½ cups White Onion Chopped
- 1 Medium Green Bell Pepper Chopped
- 4 tablespoons Chopped Garlic
- 1 pound Shrimp Peeled
- ¼ cup White Wine
- 3 tsp Sicilian Seasoning
- ¼ cup Chopped Green Onions
- ¼ cup Chopped Fresh Parsley
- Salt and pepper to taste
Instructions
- Make the Roux – Melt the butter and oil in a large pot over medium heat. Once melted, slowly incorporate the flour while stirring constantly to create a thick paste. Cook for 3-5 minutes until it reaches a golden hue (make sure not to burn).
- Add the Vegetables & Spices – Add celery, onion, bell pepper, and garlic along with the Sicilian seasoning, paprika, cajun seasoning and bay leaves. Stir and cook for approximately 5 minutes until softened. Incorporate the frozen okra and tomato sauce then pour in vegetable broth, beer, and Worcestershire sauce. Mix everything together.
- Add Crab Meat & Thyme – Introduce crab meat and fresh thyme sprigs into the pot. Stir gently to combine everything together before cooking for a few minutes until heated through.
- Add Shrimp & Cook – Introduce the shrimp to the pot and cook for 10 minutes until cooked through (make sure not to overcook). Pour in white wine and stir then reduce heat and let simmer for 5 minutes.
- Garnish & Serve – Garnish with chopped green onions and parsley. Sprinkle in salt and pepper to taste before serving while hot!
Video
Notes
- Make sure to use fresh herbs when possible – they make all the difference!
- You can adjust the spiciness of the gumbo by adding more or less Cajun seasoning.
- Okra is a key ingredient for thickness and texture, so don’t leave it out!
- Be careful not to overcook the shrimp or it will become tough.
- If you don’t want to use beer, you can substitute with white wine instead.
- For a creamier gumbo, add a few tablespoons of heavy cream at the end.
Nutrition
Nutrition Information
What to serve with Pappadeaux’s Gumbo?
Here are some great side dishes that pair well with Pappadeaux’s Gumbo:
- Jambalaya – This classic Cajun dish is perfect for scooping up all the delicious gumbo.
- Coleslaw – Adds a nice crunchy element to balance out the creaminess of the gumbo.
- Potato Salad – The perfect accompaniment for a rich and flavorful meal.
- Biscuits – An easy way to soak up all that delicious sauce.
- Rice – A classic side dish that goes with almost any meal.
How to store leftover Pappadeaux’s Gumbo?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or microwave until hot and delicious. You can also freeze the gumbo for up to 6 months if you want to enjoy it again later!
To thaw, simply move the gumbo from the freezer to the fridge the night before. Then, heat up in a pot on the stove until hot and bubbly.
Can pregnant women eat this?
Yes, pregnant women can safely eat Pappadeaux’s Gumbo. As long as the ingredients are fresh and cooked through, the dish is safe to consume. Seafood should be avoided by pregnant women, so make sure to check that your crab meat is cooked thoroughly before eating.
Additionally, it’s best to avoid drinking alcohol during pregnancy, so you can substitute the beer in this recipe for white wine or leave it out completely.
It’s also important to make sure that the other ingredients are fresh and that you are using clean utensils to prepare the meal. If prepared properly, Pappadeaux’s Gumbo is a delicious dish enjoyed by many expecting mothers!
FAQs
What is the best way to thicken gumbo?
The most common way to thicken gumbo is by using a roux, which is made from equal parts of oil and flour (equal in weight). The roux must be cooked until it reaches a golden brown color. This roux creates an easy-to-manage thickening agent, which will help to create a thicker and richer sauce.
Can gumbo be made without alcohol?
Yes, you can make Pappadeaux’s Gumbo without any alcohol. Simply leave out the beer and replace it with more vegetable broth or white wine. You won’t miss out on any of the flavor!
Can you make this dish vegetarian?
Yes, Pappadeaux’s Gumbo can easily be made vegetarian by omitting the shrimp and crab meat. To add more flavor, try adding smoked tofu or mushrooms to replace the seafood. You can also add more vegetables like okra, celery, onions, bell peppers and garlic for additional texture and flavor. The Sicilian seasoning and Worcestershire sauce will also help to create a delicious vegetarian gumbo!
Can you make this dish gluten-free?
Yes, Pappadeaux’s Gumbo can be made gluten-free by simply substituting the all-purpose flour for a gluten-free alternative such as almond or coconut flour. Be sure to adjust the amount of flour used as gluten-free flours tend to be more absorbent.
Can you make gumbo in an Instant Pot?
Yes, you can make Pappadeaux’s Gumbo in an Instant Pot! Start by sautéing the vegetables and spices in the pot. Then, add all of the ingredients and set the Instant Pot to the “Soup” setting for 20 minutes. Once the timer is done, let it naturally release pressure before serving!
How can you make this dish healthier?
To make Pappadeaux’s Gumbo healthier, try using low-sodium vegetable broth or making your own homemade stock. You can also use olive oil instead of vegetable oil and brown rice instead of white. Additionally, you can reduce the amount of butter used in the roux and add more vegetables like okra or mushrooms. Lastly, be sure to adjust any seasoning as needed!
Wrapping Up
In this article, we’ve discussed Pappadeaux’s Gumbo and how to make it. We have also looked at some tips for making the dish better and healthier.
I hope you enjoyed this article and have a great time making it. Don’t forget to serve with some delicious sides to make the meal complete!
Thank you for reading. Please share this article with your friends and family if you enjoyed it.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more