Pappadeaux Gumbo Recipe
This hearty Pappadeaux Gumbo Recipe typically features a combination of protein sources such as andouille sausage, chicken, and shrimp, cooked with a roux-based broth, aromatic vegetables, and a blend of flavorful spices.
Ingredients
- 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
Instructions
- Heat the vegetable oil in a large Dutch oven or stockpot.
- For 10-15 minutes, whisk continuously until the flour turns a dark brown color.
- To the roux, add the onion, bell pepper, celery, and garlic, and cook for about 5-7 minutes, or until the vegetables are tender.
- Cook the chicken in the pot for 5-7 minutes, until it is no longer pink. Add the onion and andouille sausage to the pot, and stir to combine.
- Stir the chicken broth well into the mixture.
- Combine the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper with the bay leaves.
- Stir the gumbo occasionally for 30 to 45 minutes after it has been brought to a simmer.
- Let the shrimp cook until they are pink and fully cooked for 5-7 minutes.
- Allow the gumbo to simmer for a few more minutes after adding the chopped parsley and green onions.
- Overcooked white rice, serve the gumbo without the bay leaves.