There’s something magical about the first spoonful of gumbo from Pappadeaux’s Seafood Kitchen — rich, smoky, deeply seasoned, and full of tender meats and seafood.
It’s a dish rooted in tradition, flavor, and slow-cooked love. Inspired by the restaurant’s famous bowl, this gumbo recipe brings all that bold Southern soul right into your own kitchen.
Whether you’re making it for a Sunday supper or a cozy crowd on game day, this gumbo is the kind of recipe that brings everyone to the table and keeps them coming back for more.
Why You’ll Love This Recipe
This gumbo is all about layered flavor. From the dark, nutty roux to the andouille sausage, shrimp, and tender chicken, every bite is a blend of rich spices, smoky meat, and comforting warmth.
The holy trinity of Cajun cooking — onion, bell pepper, and celery — forms the aromatic base, while bay leaves, thyme, and cayenne give it depth and a little kick. It’s a one-pot wonder that’s great for feeding a hungry family or guests, and it tastes even better the next day!
What You’ll Need
For the Roux:
- ½ cup vegetable oil
- ½ cup all-purpose flour
For the Gumbo:
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional for heat)
- 2 bay leaves
- 6 cups chicken stock
- 12 oz andouille sausage, sliced
- 1½ cups shredded cooked chicken (or rotisserie)
- 1 pound raw shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced for garnish
- Cooked white rice, for serving
Pro Tips
- Take your time with the roux — it should be dark brown like chocolate for the deepest flavor.
- Use rotisserie chicken to save time and boost flavor.
- Add shrimp at the end so it stays tender and juicy.
- Let it simmer low and slow — gumbo gets better the longer it cooks.
- Make it ahead — the flavors deepen after a night in the fridge!
Tools You’ll Need
- Large Dutch oven or heavy pot
- Wooden spoon or roux whisk
- Cutting board and knife
- Ladle
- Measuring cups and spoons
- Rice cooker or small pot for rice
Substitutions and Variations
- Seafood gumbo: Add crab meat, crawfish, or oysters.
- No sausage? Try smoked turkey or beef kielbasa.
- Make it vegetarian: Use veggie broth and skip the meat — okra or mushrooms add texture.
- Gluten-free? Use a gluten-free flour blend for the roux.
Make Ahead Tips
Gumbo is perfect for making ahead! Cook it up to 2 days in advance and store in the fridge. The flavors meld and deepen beautifully.
It also freezes well — portion it into freezer containers for easy future meals. Just leave out the shrimp until reheating.
Instructions
1. Make the Roux
In a large Dutch oven, heat the oil over medium heat. Whisk in the flour and stir constantly for 15–20 minutes until it turns a dark brown color (like melted chocolate). Watch closely and don’t walk away!
2. Sauté the Trinity
Add onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste and cook another minute.
3. Add Seasonings and Stock
Stir in paprika, thyme, cayenne, bay leaves, salt, and pepper. Gradually pour in chicken stock, stirring well to combine. Bring to a simmer.
4. Add Sausage and Simmer
Add sliced andouille sausage and simmer for 30–40 minutes over low heat, uncovered, stirring occasionally. Skim any foam off the top if needed.
5. Add Chicken and Shrimp
Stir in shredded chicken and simmer for 10 minutes. Add shrimp and cook for 3–4 minutes until pink and cooked through. Remove bay leaves.
6. Serve
Ladle gumbo into bowls over warm white rice. Garnish with chopped parsley and green onions. Serve with hot sauce and crusty bread if desired.
Leftovers and Storage
Let gumbo cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove. It freezes beautifully too — just leave out the shrimp if you plan to freeze, and add them fresh when reheating.
Recipe FAQs
Q: Can I make gumbo without a roux?
You can, but the roux is the heart of gumbo flavor. Try a lighter one if time is short, but don’t skip it entirely!
Q: What kind of rice works best?
Long-grain white rice is traditional, but brown rice or even cauliflower rice work too.
Q: Is this gumbo spicy?
It has a mild kick. You can adjust the heat by adding more or less cayenne or hot sauce.
Q: Can I make this in a slow cooker?
Yes — make the roux and sauté the veggies first, then transfer everything (except shrimp) to the slow cooker. Cook on low for 6–7 hours, add shrimp in the last 20 minutes.
Warm, Comforting, and Full of Soul
This Pappadeaux-Inspired Gumbo is everything a great gumbo should be: rich, comforting, a little spicy, and full of flavor from the bottom of the pot to the last spoonful. Whether it’s your first time making gumbo or your hundredth, this version is sure to impress.
Give it a try and let me know how it turned out! Did you add crawfish? Spice it up? Drop a comment and tell me your gumbo story — I’d love to hear it.