Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Secret to Pappadeaux's Gumbo?

I love Pappadeaux's gumbo and I would really like to try and make this for my family... Does anyone have the original recipe?

2 Answers

Relevance
  • 1 decade ago
    Best Answer

    I found this one for you :

    ROUX:

    1/2 cup cooking oil

    1/2 cup flour

    Put oil in a heavy pot and add flour. Over low heat, stir constantly until it browns to the color of coffee; cook SLOWLY.

    2 stalks celery, chopped

    2 onion, chopped

    1 medium green pepper, chopped

    1 cup chopped tomatoes

    2 quarts hot water

    Salt and pepper, to taste

    2 cups cooked okra

    2 pounds shrimp, peeled

    1 pound crabmeat

    1/2 to 1 teaspoon file powder

    When roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve.

  • 4 years ago

    If I told you that, it would not be a secret any more. Hee hee hee. I kid, I kid. I sometimes will use "fresh", spicy venison sausage, (if I'm lucky to get my hands on some after hunting season), and I also put in an extra big can of whole clams with juice, a jar of Clamato and two shots of Bourbon . One shot for the cook and one for the gumbo! What the hell, one more for the cook! Hee hee. A little patience, some love and an acquired taste for venison and you have a nice dinner. Now I'm hungry, dang it! :D

Still have questions? Get your answers by asking now.