Pappadeaux Gumbo Recipe

Looking to tantalize your taste buds with a spicy and savory seafood dish? Look no further than Pappadeaux gumbo recipe! With succulent seafood, rich roux, and a blend of aromatic spices, this dish is sure to transport your senses straight to Louisiana. Discover how to create this mouthwatering dish with our easy-to-follow recipe.

Pappadeaux Gumbo

    Pappadeaux Gumbo

  • Cuisine: American
  • Category: Side dish, Seafood
  • Prep Time:
  • Cook Time:
  • Servings: 10
  • Calories: 450 calories

About this recipe

Pappadeaux gumbo is a delicious and iconic dish that captures the heart and soul of Cajun and Creole cuisine.

It's a rich and flavorful stew that combines the distinct flavors of seafood, meats, and aromatic spices to create a one-of-a-kind dining experience.

What sets Pappadeaux gumbo apart from other types of gumbo is its unique blend of ingredients.

The dish typically features andouille sausage, chicken, and shrimp, which are all seasoned with a variety of spices, including garlic powder, onion powder, paprika, and cayenne pepper.

The addition of the holy trinity of Cajun cooking - onions, bell peppers, and celery - brings a depth of flavor that is impossible to replicate.

The preparation of Pappadeaux gumbo is also a key factor in its exceptional taste. The roux, a mixture of oil and flour, is cooked until it reaches a deep, rich brown color, which gives the gumbo its signature nutty flavor and silky texture. The gumbo is then simmered for several hours, allowing the flavors to meld together and intensify.

The final result is a hearty and satisfying stew that is perfect for any occasion. Whether you're celebrating a special event or just want to indulge in a comforting meal, Pappadeaux gumbo is the ideal dish.

It's a versatile recipe that can be customized to suit any taste, with variations that include seafood gumbo, chicken and sausage gumbo, and vegetarian gumbo.

Recipe origin and background

The Pappadeaux gumbo recipe is inspired by the rich culinary traditions of Louisiana's Creole and Cajun cultures.

Gumbo itself is a traditional dish that has been enjoyed in Louisiana for centuries and has its roots in the cultural melting pot that is the state.

The dish is believed to have originated in Louisiana in the early 18th century, and its ingredients and preparation methods were heavily influenced by the region's French, African, and Native American populations.

The dish was traditionally made using a variety of meats and seafood, as well as the holy trinity of Cajun cooking - onions, bell peppers, and celery - which were often combined with aromatic spices and a roux made from flour and oil.

Pappadeaux Seafood Kitchen, a popular chain of seafood restaurants, was founded in 1976 in Houston, Texas, by H.D. Pappas. The restaurant's menu is inspired by the fresh seafood and bold flavors of Louisiana's Gulf Coast, and the Pappadeaux gumbo recipe is a testament to the restaurant's commitment to authentic Cajun and Creole cuisine.

The Pappadeaux gumbo recipe is a classic example of the rich and diverse culinary traditions that have developed in Louisiana over the centuries.

Its unique blend of flavors and ingredients captures the essence of Cajun and Creole cuisine, and its popularity has made it a beloved dish in restaurants and homes throughout the United States.

Why try this Pappadeaux Gumbo recipe?

If you're a fan of hearty and flavorful stews, then you should definitely try the Pappadeaux gumbo recipe. Here are a few reasons why:

  1. Unique flavor profile: Pappadeaux gumbo is a unique and delicious dish that combines a variety of ingredients and spices to create a complex and harmonious flavor profile that is impossible to replicate.
  2. Versatile dish: The Pappadeaux gumbo recipe is versatile and can be customized to suit any taste. You can use different types of meats or seafood, adjust the spice level to your liking, and even make it vegetarian by using vegetable broth and omitting the meat.
  3. Comfort food: Pappadeaux gumbo is the ultimate comfort food. Its warm and hearty texture, combined with its rich and savory flavors, make it the perfect dish for a cozy night in or a comforting meal during colder months.
  4. Easy to make: Despite its complex flavor profile, the Pappadeaux gumbo recipe is relatively easy to make, with clear and straightforward instructions that are easy to follow.
  5. Impressive dish: If you're looking to impress your guests or show off your cooking skills, Pappadeaux gumbo is the perfect dish to do so. Its unique flavor and comforting nature make it a crowd-pleaser that is sure to impress anyone who tries it.
The Pappadeaux gumbo recipe is a delicious and satisfying dish that is definitely worth trying. Whether you're a fan of Cajun and Creole cuisine or just looking for a hearty and flavorful meal, this gumbo recipe is sure to impress.

What does Pappadeaux Gumbo taste like?

The taste of Pappadeaux gumbo can be described as a complex and harmonious blend of flavors. The dish has a rich, deep and savory taste, with a slightly spicy kick from the cayenne pepper.

The flavors of the andouille sausage, chicken, and shrimp all work together in perfect balance, with each ingredient complementing the others.

The onions, bell peppers, and celery bring a sweet and earthy flavor to the dish, while the garlic and aromatic spices add a slightly pungent and fragrant note.

The roux, which is made by cooking flour and oil until it turns a deep brown color, adds a nutty and slightly sweet flavor to the gumbo, as well as a thick and velvety texture that coats the tongue.

The gumbo also has a subtle smokiness from the sausage, which adds depth and richness to the overall flavor profile.

The taste of Pappadeaux gumbo is a delicious and satisfying blend of savory, spicy, sweet, and smoky flavors that work together to create a truly unforgettable dining experience.

What is in Pappadeaux Gumbo?

  • Andouille sausage: This is a smoked pork sausage that is popular in Cajun and Creole cuisine. It has a slightly spicy and smoky flavor that adds depth and richness to the gumbo.
  • Chicken: Chicken is a common ingredient in gumbo, and it adds a savory and slightly sweet flavor to the dish.
  • Shrimp: Shrimp are a staple of Gulf Coast cuisine, and they add a sweet and delicate flavor to the gumbo.
  • Onions, bell peppers, and celery: These three vegetables are known as the "holy trinity" of Cajun and Creole cuisine. They provide a sweet and earthy base for the gumbo and add depth and complexity to the flavor.
  • Garlic: Garlic is a common ingredient in gumbo, and it adds a slightly pungent and aromatic flavor to the dish.
  • Flour and oil: These are the two ingredients used to make the roux, which adds a nutty and slightly sweet flavor to the gumbo, as well as a thick and velvety texture.
  • Chicken broth: Chicken broth is used as the base for the gumbo, and it adds a rich and savory flavor to the dish.
  • Aromatic spices: Gumbo typically includes a blend of aromatic spices such as cayenne pepper, thyme, and bay leaves, which add a subtle heat and fragrant flavor to the dish.

Equipment required for this recipe

  • Dutch oven or heavy-bottomed pot: A Dutch oven or heavy-bottomed pot is ideal for making gumbo because it distributes heat evenly and retains heat well. If you don't have a Dutch oven, you can use a large, heavy-bottomed pot or even a slow cooker.
  • Wooden spoon or spatula: A wooden spoon or spatula is the best tool for stirring the gumbo, as it won't scratch the bottom of the pot. If you don't have a wooden spoon, you can use a silicone spatula or a metal spoon.
  • Chef's knife: A sharp chef's knife is essential for cutting the vegetables and meats used in the gumbo. If you don't have a chef's knife, you can use a paring knife or a serrated knife.
  • Cutting board: A cutting board is necessary for cutting the vegetables and meats used in the gumbo. If you don't have a cutting board, you can use a clean countertop or a large plate.
  • Measuring cups and spoons: Measuring cups and spoons are essential for accurately measuring out ingredients. If you don't have measuring cups and spoons, you can use a scale to weigh ingredients, or estimate measurements based on the size of your utensils.
  • Ladle: A ladle is used to serve the gumbo. If you don't have a ladle, you can use a large spoon.
  • Oven mitts or pot holders: Oven mitts or pot holders are necessary for handling the hot pot and lid. If you don't have oven mitts or pot holders, you can use a folded towel or a clean dishcloth.

How to make Pappadeaux Gumbo

Indulge in the taste of Louisiana with our Pappadeaux gumbo recipe. Discover succulent seafood, rich roux, and aromatic spices in one delicious dish.


  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken breast, diced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onions
  • Cooked white rice, for serving


  1. In a large Dutch oven or stockpot, heat the vegetable oil over medium-high heat.
  2. Add the flour and whisk constantly until the roux turns a dark brown color, about 10-15 minutes.
  3. Add the onion, bell pepper, celery, and garlic to the roux, and cook until the vegetables are tender, about 5-7 minutes.
  4. Add the sliced andouille sausage and diced chicken to the pot, and cook until the chicken is no longer pink, about 5-7 minutes.
  5. Pour in the chicken broth, and stir well to combine.
  6. Add the bay leaves, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper to the pot, and stir well to combine.
  7. Bring the gumbo to a simmer, and let it cook for 30-45 minutes, stirring occasionally.
  8. Add the shrimp to the pot, and let them cook for 5-7 minutes, or until they are pink and cooked through.
  9. Stir in the chopped parsley and green onions, and let the gumbo cook for a few more minutes.
  10. Remove the bay leaves, and serve the gumbo over cooked white rice.
  11. <>Enjoy your homemade Pappadeaux-style gumbo!

How to serve Pappadeaux Gumbo

After making Pappadeaux gumbo, here are the steps to serve it:

  • Allow the gumbo to cool slightly. Gumbo is traditionally served hot, but it can be very hot when it first comes out of the pot. Allow it to cool for a few minutes so that it's easier to handle.
  • Ladle the gumbo into serving bowls. Use a ladle to transfer the gumbo from the pot to individual serving bowls.
  • Serve with rice. Gumbo is typically served with a bed of rice to help soak up the flavorful broth. Place a spoonful of rice in the center of each bowl of gumbo.
  • Garnish with green onions. Finely chop some green onions and sprinkle them on top of the gumbo for added flavor and visual appeal.
  • Serve with crusty bread. Crusty bread is a great accompaniment to gumbo, as it can be used to sop up the delicious broth.

Enjoy! Once the gumbo is in the bowls and garnished with green onions, it's ready to serve. Be sure to enjoy it while it's hot and savor the complex flavors and textures that make Pappadeaux gumbo so special.

Rated: 4.9 of 5.0 from 469 reviews.

Recipe Tags: Pappadeaux Gumbo, Pappadeaux Gumbo Recipe, Gumbo Recipe, Recipe, Top rated

What to serve Pappadeaux Gumbo with

  • Rice: As mentioned earlier, rice is a traditional accompaniment to gumbo. It helps to soak up the flavorful broth and provides a neutral base to balance out the bold flavors of the gumbo.
  • Cornbread: Another classic Southern side dish, cornbread pairs well with gumbo because it has a slightly sweet flavor that complements the spiciness of the gumbo.
  • Salad: A light and refreshing salad can be a nice contrast to the rich and heavy gumbo. A simple salad with mixed greens, cherry tomatoes, and a tangy vinaigrette can be a great option.
  • Vegetables: Roasted or sautéed vegetables can add some color and nutrition to the meal. Some good options include okra, bell peppers, onions, and carrots.
  • Beer or wine: A cold beer or a glass of red wine can be a great way to wash down the rich flavors of the gumbo. An amber ale or a full-bodied red wine like a Zinfandel or a Syrah can be good choices.

Ultimately, the choice of what to serve with Pappadeaux gumbo will depend on your personal preferences and the occasion. Whether you stick with traditional Southern sides or mix things up with some lighter fare, you're sure to have a delicious and satisfying meal.

My recommendations and tips

  1. Read the recipe carefully before you start. Make sure you have all the ingredients and equipment you need, and familiarize yourself with the steps involved in making the dish.
  2. Take your time with the roux. The roux is a key component of the gumbo and is what gives it its signature rich and velvety texture. Be patient when making the roux, and stir constantly to prevent it from burning.
  3. Use high-quality ingredients. Because gumbo has so many different flavors and textures, using high-quality ingredients can really make a difference. Choose fresh seafood, flavorful sausages, and high-quality spices for the best results.
  4. Don't be afraid to adjust the seasoning. Gumbo is a dish that is meant to be adjusted to your personal taste. If you like it spicier, add more cayenne pepper. If you prefer a milder flavor, use less. Taste the gumbo as you go and adjust the seasoning to your liking.
  5. Serve the gumbo with rice and garnishes. As mentioned earlier, rice is a traditional accompaniment to gumbo, and green onions make a great garnish. Offer these on the side when serving the gumbo.
  6. Store leftovers properly. Gumbo can be refrigerated or frozen for later use. When storing leftovers, make sure the gumbo has cooled to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days, or in the freezer for up to 3 months.

How to store Pappadeaux Gumbo

To properly store Pappadeaux gumbo, follow these steps:

  1. Let it cool: Allow the gumbo to cool to room temperature before transferring it to a storage container. Hot food can cause condensation in the container, which can lead to bacterial growth and spoilage.
  2. Use an airtight container: Transfer the gumbo to an airtight container that is appropriate for the portion size you wish to store. Glass, plastic, and silicone containers with tight-fitting lids are all good options. Make sure the container is big enough to accommodate the gumbo and has enough headspace to allow for expansion during freezing, if applicable.
  3. Label and date: Label the container with the date and contents. This will help you keep track of what's in your fridge or freezer, and make it easier to find what you need later on.
  4. Refrigerate or freeze: Store the gumbo in the refrigerator for up to 3 days or in the freezer for up to 3 months. If you're freezing the gumbo, consider freezing it in individual portions to make it easier to thaw and reheat as needed.
  5. Reheat properly: To reheat the gumbo, remove it from the fridge or freezer and allow it to thaw in the fridge overnight if frozen. Heat the gumbo on the stove or in the microwave, stirring occasionally to ensure it heats evenly. Make sure the gumbo reaches an internal temperature of at least 165°F (74°C) before serving.

Potential ingredients substitutes

  1. Seafood: If you cannot find or do not prefer some of the seafood listed in the recipe, you can substitute them with other seafood options such as shrimp, scallops, or even crab meat.
  2. Sausage: If you cannot find andouille sausage, you can substitute it with other types of smoked sausage or chorizo. You can also use turkey or chicken sausage for a healthier option.
  3. Flour: If you cannot use wheat flour, you can substitute it with gluten-free flour, cornstarch, or rice flour.
  4. Oil: You can use vegetable oil, canola oil, or any neutral-tasting oil in place of the peanut oil.
  5. Bell pepper: If you cannot find or do not like green bell pepper, you can substitute it with red, yellow, or orange bell pepper for a sweeter flavor.
  6. Cayenne pepper: If you do not like spicy food, you can reduce or omit the cayenne pepper. Alternatively, you can use paprika for a milder flavor.

Important Information

  1. Variations: Gumbo is a dish with many variations, and Pappadeaux gumbo recipe is just one version. You can experiment with different seafood, meats, and spices to create your own unique gumbo recipe.
  2. Adjusting consistency: If you find that your gumbo is too thick, you can add more stock or water to thin it out. If it's too thin, you can let it simmer longer to reduce and thicken the sauce.
  3. Roux: The roux is a key component of gumbo, as it thickens the broth and adds a deep, nutty flavor. However, making a roux can be tricky, so be patient and take care not to burn it. If you're short on time, you can use a store-bought roux instead.
  4. Serving suggestions: Pappadeaux gumbo is delicious on its own, but you can also serve it with rice, cornbread, or crusty bread. Some people like to top their gumbo with green onions, parsley, or hot sauce for added flavor.
  5. Making ahead: Pappadeaux gumbo is a great make-ahead dish, as the flavors only get better with time. You can prepare the gumbo a day or two in advance and reheat it when ready to serve. Just be sure to cool it down completely before storing it in the fridge or freezer.


In conclusion, Pappadeaux gumbo is a delicious and hearty seafood stew that is perfect for any occasion.

Whether you're a seasoned gumbo pro or trying your hand at making it for the first time, this recipe is sure to impress your taste buds.

With a rich roux base, succulent seafood, and a blend of aromatic spices, this dish is packed with flavor and is a true Cajun classic.

So why not give it a try? With these easy-to-follow steps, you'll be serving up a piping hot bowl of Pappadeaux gumbo in no time.

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