Pappadeaux Seafood Gumbo Recipe
Ingredients
For The Roux:
- 1 cup of all-purpose flour
- 1 cup of vegetable oil
For The Gumbo Base:
- 1 onion finely chopped
- 1 bell pepper diced
- 2 celery stalks chopped
- 3 cloves of garlic minced
- 1 cup of okra sliced
- 1 can 14 oz of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 bay leaf
- Salt and pepper to taste
For The Seafood:
- 1 pound of shrimp peeled and deveined
- 1 pound of crab meat
- 1 pound of crawfish tails
- 1 pound of andouille sausage sliced
- 1 cup of fresh or frozen okra for added thickness
For Garnish:
- Fresh parsley chopped
- Green onions sliced
- Hot sauce optional
Instructions
The Roux: The Heart Of The Gumbo
- In a heavy-bottomed pot, heat the vegetable oil over medium-high heat.
- Gradually whisk in the flour until it forms a smooth paste.
- Reduce the heat to medium-low and stir constantly for 20-30 minutes until the roux turns a rich, chocolate-brown color.
Building The Flavorful Base
- In a large pot, sauté the onion, bell pepper, and celery until they become tender.
- Add the minced garlic and sliced okra, and cook for an additional 5 minutes.
- Stir in the diced tomatoes, thyme, oregano, bay leaf, salt, and pepper. Let the flavors meld for about 10 minutes.
Adding The Seafood Delight
- Gently add the shrimp, crab meat, crawfish tails, and andouille sausage to the pot.
- Let the seafood simmer in the flavorful base until the shrimp turn pink and the crab meat is heated through.
Thickening The Gumbo
- Incorporate the fresh or frozen okra into the gumbo.
- Let it cook for an additional 15 minutes, allowing the okra to naturally thicken the gumbo.