Gumbo from Pappadeaux features a rich, savory roux base loaded with tender shrimp, smoked sausage, chicken, okra, and bell peppers, all simmered to perfection and served over fluffy white rice, delivering a hearty and flavorful taste of Southern Louisiana.
Equipments
- Large stock pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Slotted spoon
- Ladle
- Rice cooker or saucepan (for rice)
- Mixing bowls
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large yellow onion
- 1 green bell pepper
- 2 celery stalks
- 4 cloves garlic
- 1 lb (450g) shrimp (peeled and deveined)
- 1 lb (450g) smoked sausage (such as andouille)
- 1 lb (450g) boneless, skinless chicken thighs
- 2 cups okra
- 1 (14 oz/400g) can diced tomatoes
- 8 cups chicken stock
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt
- Black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley
- 4 green onions
- Cooked white rice
When preparing gumbo, ensure you use fresh okra to avoid a slimy texture and choose quality smoked sausage like andouille for authentic flavor. The roux, made with equal parts vegetable oil and all-purpose flour, should be cooked slowly until it reaches a deep brown color for the best savory base. Fresh shrimp peeled and deveined, alongside tender boneless chicken thighs, create a balanced protein mix essential to the dish. Using homemade or low-sodium chicken stock enhances the gumbo's rich taste while allowing you to control salt levels. Your Gumbo from Pappadeaux copycat menu will deliver the hearty, flavorful Southern Louisiana experience through these carefully selected ingredients and techniques.
Instructions
- Instructions:
- Dice onion, bell pepper, celery, garlic, and okra.
- Slice sausage and cut chicken thighs into bite-sized pieces.
- Heat oil in large stock pot over medium heat.
- Whisk in flour and cook, stirring constantly, until deep brown (10-15 minutes) to make a roux.
- Add onion, bell pepper, and celery; sauté until softened.
- Stir in garlic; cook 1-2 minutes more.
- Add chicken and sausage; cook until chicken is lightly browned.
- Mix in okra, diced tomatoes (with juice), bay leaves, paprika, thyme, oregano, cayenne, salt, and black pepper.
- Pour in chicken stock and Worcestershire sauce; stir to combine.
- Bring to boil, then reduce heat and simmer uncovered for 40 minutes.
- Add shrimp; simmer 5-7 minutes until pink and cooked through.
- Taste and adjust seasoning if needed.
- Remove from heat; discard bay leaves.
- Stir in chopped fresh parsley and green onions.
- Serve hot gumbo over cooked white rice.
Substitution
Gumbo from Pappadeaux copycat requires a carefully prepared roux, which you can substitute by using pre-made roux or a thickening agent like cornstarch mixed with butter if time is limited. If andouille sausage is unavailable, kielbasa or smoked chorizo provide a similar smoky flavor. You might replace fresh okra with frozen to maintain texture, just add it later to avoid overcooking. Chicken thighs can be swapped with breasts, but note thighs yield a juicier gumbo. When cooking rice, ensure it's fluffy and separate to serve as the perfect base for your hearty gumbo.
Tips
When making the roux, patience is key--stir constantly over medium heat until it reaches a deep brown color, as this step develops the gumbo's signature flavor and prevents burning. You should dice all vegetables uniformly to ensure even cooking and balanced texture throughout the dish. Adding shrimp at the end of simmering prevents overcooking and keeps them tender and juicy. Be sure to taste and adjust seasoning before serving so your gumbo has the perfect balance of spice and savoriness tailored to your preference.
Nutritions
Pappadeaux gumbo offers a balanced blend of macronutrients from shrimp, smoked sausage, and chicken, providing high-quality protein essential for muscle repair and growth. The dish's okra and bell peppers contribute dietary fiber, vitamins A and C, and antioxidants that support digestive health and immune function. While the roux adds richness and calories from vegetable oil and flour, controlling portion size can help manage fat and carbohydrate intake. Your meal choice combines flavorful Southern tradition with nutrients that sustain energy and promote overall wellness.
Storage
Store gumbo in airtight containers to maintain its rich flavors and prevent spoilage. Refrigerate for up to 4 days or freeze for up to 3 months, making sure to cool it completely before sealing. When reheating, heat gently on the stovetop or microwave to preserve the texture of the shrimp, sausage, chicken, and vegetables.
Variation or Alternatives
You can substitute smoked sausage with Andouille or Kielbasa for a slightly different smoky flavor while maintaining the dish's authenticity. For a gluten-free roux, replace all-purpose flour with rice flour or cornstarch, adjusting cooking time carefully to achieve the desired deep brown color. If fresh okra is unavailable, frozen okra works well without compromising texture or flavor. Consider using brown rice or cauliflower rice to add a nutritious twist to your serving option.
Allergies
Gumbo from Pappadeaux contains common allergens such as shellfish (shrimp) and wheat (all-purpose flour), which can trigger reactions in sensitive individuals. The smoked sausage may also contain preservatives or spices that cause allergies, and Worcestershire sauce often includes anchovies, a potential fish allergen. When enjoying this dish, ensure you are not sensitive to any of these ingredients to keep your meal safe and enjoyable.
Why this recipe?
Pappadeaux's Gumbo menu is celebrated for its authentic Cajun flavors, featuring a rich blend of seafood, sausage, and spices that create a deeply satisfying dish. The menu's consistent quality and bold taste profile draw both locals and tourists seeking a genuine Southern culinary experience. You will appreciate the complexity and warmth of the gumbo, making it an ideal recipe to replicate at home for a hearty, flavorful meal. Making a copycat version allows you to enjoy restaurant-quality gumbo anytime while customizing ingredients to your preference.