Pappadeaux Seafood Gumbo Recipe

Pappadeaux is a fantastic seafood restaurant chain that knows how to serve up a mean meal. Their seafood gumbo is no exception! In this content, I am sharing my own copycat version Pappadeaux Seafood Gumbo Recipe.

We take seafood seriously in the southern United States, and this recipe is sure to please. Fresh crab, shrimp, and sautéed veggies all incorporated into a robust roux made from scratch!

Don’t sleep on this meal, although it just might have you sleeping afterward (and dreaming of more!)

You’ll LOVE This Pappadeaux Seafood Gumbo Because:

This Pappadeaux Seafood Gumbo recipe is a seafood lover’s dream. It’s packed with fresh shrimp and crab, bringing a taste of the ocean to your table. The rich, homemade roux gives it a deep, flavorful base, while the blend of spices adds a kick that will leave your taste buds dancing. It’s hearty, comforting, and perfect for any occasion.

Ingredients

For the Roux:

• 1 cup all-purpose flour
• 4 tablespoons olive oil
• 5 tablespoons butter

For the Vegetables:

• 3 tablespoons oil
• 2 cups frozen okra (thawed)
• 1 large onion, diced (about 1 1/2 cups)
• 1 cup bell pepper, diced
• 1 cup celery, diced
• 3 tablespoons garlic, minced

For the Gumbo:

• 4 cups vegetable stock (or chicken stock)
• 2 tablespoons Worcestershire sauce
• 1 (8 oz) can tomato sauce
• 4 sprigs fresh thyme
• 1 bottle (12 oz) amber ale
• 1 1/2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 teaspoon Sicilian blend seasoning
• 2 tablespoons Slap Ya Mama seasoning
• 1/4 cup fresh parsley, chopped
• 1/8 cup green onions, chopped

For the Seafood:

• 4 tablespoons butter
• 1 pound shrimp, deveined and de-shelled
• 1/2 pound crab meat, pre-boiled

Kitchen Tools

• Oven-safe pan
• Large pot
• Wooden spoon
• Cutting board
• Knife
• Measuring cups and spoons
• Medium pan

Step-by-Step Instructions

Let’s learn how to make Pappadeaux Seafood Gumbo Recipe:

Step 1 | Brown the Flour

1. Preheat your oven to 415°F (210°C).
2. In an oven-safe pan, spread 1 cup of all-purpose flour evenly.
3. Bake for 20-25 minutes, stirring occasionally, until the flour turns a rich brown color. This will deepen the flavor of our gumbo.

Step 2 | Sauté the Vegetables

1. In a medium pan, heat 3 tablespoons of oil over medium-high heat.
2. Add the thawed okra and cook for about 10 minutes until it starts to soften.
3. Add the diced onion (1 1/2 cups), bell pepper (1 cup), celery (1 cup), and 3 tablespoons of minced garlic. Sauté until the vegetables start to sweat down, about 10 minutes. Set the vegetables aside.

Step 3 | Make the Roux

1. In a large pot, heat 4 tablespoons of olive oil and 5 tablespoons of butter over medium heat.
2. Once the butter is melted, gradually add the browned flour, stirring constantly with a wooden spoon.
3. Cook the roux until it thickens and darkens, about 10-15 minutes. It should bubble slightly and have a rich, thick consistency.

Step 4 | Build the Gumbo

1. Slowly add 4 cups of vegetable stock (or chicken stock) to the roux, one cup at a time, stirring continuously.
2. Add 2 tablespoons of Worcestershire sauce, 1 can of tomato sauce, 4 sprigs of thyme (broken in half), and 1 bottle of amber ale. Stir well.
3. Add 1 1/2 tablespoons of paprika, 2 tablespoons of garlic powder, 1 teaspoon of Sicilian blend seasoning, and 2 tablespoons of Slap Ya Mama seasoning. Mix thoroughly.
4. Return the sautéed vegetables to the pot. Stir to combine.
5. Cover the pot, reduce the heat to low, and simmer for 45 minutes.

Step 5 | Prepare the Seafood

1. In a medium pan, melt 4 tablespoons of butter over medium heat.
2. Add 1 pound of shrimp and cook until pink and opaque, about 5 minutes. Season with a bit of Sicilian blend seasoning.
3. Carefully remove the crab meat from the shells, ensuring no shell pieces remain.

Step 6 | Finish the Gumbo

1. After the gumbo has simmered, add the cooked shrimp and crab meat to the pot.
2. Stir in 1/4 cup of chopped parsley and 1/8 cup of chopped green onions.
3. Mix everything together and let it cook for an additional 5 minutes to blend the flavors.

Step 7 | Serve The Gumbo

1. Ladle the gumbo into bowls, making sure to get a good mix of seafood and vegetables.
2. Garnish with extra green onions, parsley, and a crab claw for presentation.
3. Serve with a scoop of rice in the center of the bowl.

Recipe Tips & Notes

• Roux Watch: Keep an eye on your roux! It can burn quickly, so stir constantly and adjust the heat as needed.
• Vegetable Stock vs. Chicken Stock: Both work well, but vegetable stock keeps it lighter and lets the seafood flavors shine more.
• Veggie Sauté: Don’t rush the sautéing of your vegetables. Let them get soft and slightly caramelized for the best flavor.
• Seafood Freshness: Use the freshest seafood you can find. Fresh shrimp and crab will make a world of difference in flavor.

Some Good Side Dishes To Serve With Seafood Gumbo

Seafood gumbo is a hearty and flavorful dish that can be complemented by a variety of side dishes. Here are some great options to serve alongside your seafood gumbo:

1. Steamed White Rice

Steamed white rice is the traditional accompaniment for gumbo. It helps to balance the rich and spicy flavors of the gumbo, making it more filling and satisfying.

2. Crusty French Bread

A slice of crusty French bread is perfect for soaking up the delicious gumbo broth. It’s a simple but effective side that adds a satisfying crunch to your meal.

3. Cornbread

Cornbread, with its slightly sweet flavor and crumbly texture, pairs wonderfully with the savory gumbo. You can serve it plain, or add jalapeños and cheese for a spicy twist.

4. Coleslaw

A fresh, crunchy coleslaw can provide a nice contrast to the warm, spicy gumbo. Opt for a tangy vinegar-based coleslaw to cut through the richness of the dish.

5. Potato Salad

Potato salad is a classic Southern side that pairs well with gumbo. Its creamy texture and mild flavors help to balance the spiciness of the gumbo.

Can Seafood Gumbo Be Frozen And Reheated?

Absolutely! Seafood gumbo can be frozen and reheated, making it a great option for meal prep or leftovers. Here’s how:

• Cool Completely: Allow the gumbo to cool completely before freezing.
  Portion Out: Divide the gumbo into individual portions for easier reheating.
• Freeze: Place the portions in airtight containers or freezer bags. Make sure to leave some space at the top for expansion.
• Reheat: When ready to eat, thaw in the refrigerator overnight. Reheat in a pot over medium heat, stirring occasionally, until heated through.

Continue to Content

Pappadeaux Seafood Gumbo Recipe

Yield: 6

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Enjoy a delicious Pappadeaux Seafood Gumbo recipe packed with shrimp, crab, and fresh veggies in a rich, flavorful roux. Perfect for a hearty Southern meal!

Print

Ingredients

For the Roux:

• 1 cup all-purpose flour
• 4 tablespoons olive oil
• 5 tablespoons butter

For the Vegetables:

• 3 tablespoons oil
• 2 cups frozen okra (thawed)
• 1 large onion, diced (about 1 1/2 cups)
• 1 cup bell pepper, diced
• 1 cup celery, diced
• 3 tablespoons garlic, minced

For the Gumbo:

• 4 cups vegetable stock (or chicken stock)
• 2 tablespoons Worcestershire sauce
• 1 (8 oz) can tomato sauce
• 4 sprigs fresh thyme
• 1 bottle (12 oz) amber ale
• 1 1/2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 teaspoon Sicilian blend seasoning
• 2 tablespoons Slap Ya Mama seasoning
• 1/4 cup fresh parsley, chopped
• 1/8 cup green onions, chopped

For the Seafood:

• 4 tablespoons butter
• 1 pound shrimp, deveined and de-shelled
• 1/2 pound crab meat, pre-boiled

Instructions

1. Brown the Flour:

Preheat your oven to 415°F (210°C). In an oven-safe pan, spread 1 cup of all-purpose flour evenly.
Bake for 20-25 minutes, stirring occasionally, until the flour turns a rich brown color. This will deepen the flavor of our gumbo.

2. Sauté the Vegetables:

In a medium pan, heat 3 tablespoons of oil over medium-high heat. Add the thawed okra and cook for about 10 minutes until it starts to soften. Add the diced onion (1 1/2 cups), bell pepper (1 cup), celery (1 cup), and 3 tablespoons of minced garlic. Sauté until the vegetables start to sweat down, about 10 minutes. Set the vegetables aside.

3. Make the Roux:

In a large pot, heat 4 tablespoons of olive oil and 5 tablespoons of butter over medium heat. Once the butter is melted, gradually add the browned flour, stirring constantly with a wooden spoon. Cook the roux until it thickens and darkens, about 10-15 minutes. It should bubble slightly and have a rich, thick consistency.

4. Build the Gumbo:

Slowly add 4 cups of vegetable stock (or chicken stock) to the roux, one cup at a time, stirring continuously. Add 2 tablespoons of Worcestershire sauce, 1 can of tomato sauce, 4 sprigs of thyme (broken in half), and 1 bottle of amber ale. Stir well. Add 1 1/2 tablespoons of paprika, 2 tablespoons of garlic powder, 1 teaspoon of Sicilian blend seasoning, and 2 tablespoons of Slap Ya Mama seasoning. Mix thoroughly. Return the sautéed vegetables to the pot. Stir to combine. Cover the pot, reduce the heat to low, and simmer for 45 minutes.

5. Prepare the Seafood:

In a medium pan, melt 4 tablespoons of butter over medium heat. Add 1 pound of shrimp and cook until pink and opaque, about 5 minutes. Season with a bit of Sicilian blend seasoning. Carefully remove the crab meat from the shells, ensuring no shell pieces remain.

6. Finish the Gumbo:

After the gumbo has simmered, add the cooked shrimp and crab meat to the pot. Stir in 1/4 cup of chopped parsley and 1/8 cup of chopped green onions. Mix everything together and let it cook for an additional 5 minutes to blend the flavors.

7. Serve The Gumbo:

Ladle the gumbo into bowls, making sure to get a good mix of seafood and vegetables. Garnish with extra green onions, parsley, and a crab claw for presentation. Serve with a scoop of rice in the center of the bowl.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 25gSaturated Fat: 12gCholesterol: 220mgSodium: 950mgCarbohydrates: 30gFiber: 4gSugar: 5gProtein: 25g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Conclusion

Pappadeaux Seafood Gumbo recipe is a true Southern gem, brimming with rich flavors and fresh seafood. The hearty roux, the fresh veggies, and the succulent seafood all come together in a bowl of pure comfort.

So, roll up your sleeves, get cooking, and enjoy this delicious gumbo with family and friends. Remember, cooking is all about experimenting and making each recipe your own. Happy cooking!

Also, follow my social media to get the latest updates and recipes as well.