DiabeticWinter Recipes

Pappadeaux Seafood Bumbo Recipe

Pappadeaux Seafood Gumbo Recipe:

Pappadeaux Seafood Bumbo Recipe is a brilliant dish that unites the rich flavours of Louisiana food. This customary gumbo is a generous stew highlighting a mixture of seafood, exquisite meats, and a tasty roux-based stock. Pappadeaux, known for its commitment to new and great fixings, invests heavily in creating a gumbo that captures the essence of Bay Coast cooking.

The gumbo ordinarily incorporates an assortment of seafood like shrimp, crab, and, at times, shellfish, creating an ensemble of tastes and surfaces. The foundation of the gumbo is a roux, a combination of flour and fat, which is gradually cooked to a profound, caramelised brown, giving a vigorous and nutty flavour to the dish.

Notwithstanding the seafood, Pappadeaux’s gumbo frequently includes andouille wiener, including a smoky and zesty kick. The heavenly trinity of Louisiana cooking—onions, ringer peppers, and celery—contributes fragrant profundity to the stock, creating an agreeable equilibrium of flavours.

Served over a bed of rice, Pappadeaux Seafood Gumbo is an encouraging and fulfilling dish that features the culinary legacy of the Bay Coast. It’s a festival of new seafood, intense flavours, and the special culinary practices that characterise Louisiana cooking.

paul prudhomme seafood gumbo recipe
paul prudhomme seafood gumbo recipe

What is Seafood Gumbo?

Seafood gumbo is a generous and delightful stew that started in Louisiana, USA. It’s a sort of Creole or Cajun dish known for its rich and hearty taste. The key fixings normally incorporate an assortment of seafood like shrimp, crab, and some of the time clams, joined with a delightful stock produced using a dim roux (a combination of flour and fat), vegetables like ringer peppers, celery, and onions, and a mix of flavours including cayenne pepper, thyme, and narrow leaves. It’s not unexpected to serve over rice and has a great mix of exquisite, fiery, and marginally smoky flavours.

Pappadeaux Seafood Bumbo Recipe History:

While I don’t approach explicit, restrictive recipes, I can share a piece about the set of experiences and general motivation behind seafood gumbo, which Pappadeaux’s rendition probably draws from.

Seafood gumbo has its underlying foundations in Louisiana Creole and Cajun cooking, both profoundly impacted by a different cluster of culinary practices, including French, Spanish, African, and local American. Gumbo itself is accepted to have started in the eighteenth century, advancing from different social impacts in the area.

“Gumbo” is believed to be derived from the West African Bantu expression for okra, a vital fixing in numerous gumbo recipes. Okra is often used as a thickening specialist in gumbo and contributes a unique flavour to the dish. It’s a winter recipe.

The dish acquired notoriety in Louisiana and the more extensive Southern US because of the wealth of seafood and the accessibility of fixings in the district. Over the long haul, various varieties of gumbo arose, including seafood gumbo, which features the rich seafood assets of the Inlet Coast.

Pappadeaux, a café network known for its emphasis on Inlet Coast and New Orleans-roused cooking, logically fostered its Seafood Gumbo recipe as a reverence to these social and culinary impacts. Their interpretation of the dish probably consolidates a mix of conventional components with their own culinary developments, meaning they convey a delightful and real taste of Louisiana in each bowl.

Why choose the Pappadeaux Seafood Bumbo Recipe?

Picking Pappadeaux Seafood Gumbo is a great culinary choice because of multiple factors. Right off the bat, Pappadeaux is prestigious for its obligation to utilise superior-grade, new fixings. With regards to seafood gumbo, the newness of the seafood is pivotal, and Pappadeaux invests wholeheartedly in obtaining the best results, guaranteeing an energetic and credible flavour insight.

The café’s devotion to Bay Coast and New Orleans-propelled cooking likewise adds a hint of culinary skill to their seafood gumbo. Drawing inspiration from the rich social embroidery of Louisiana Creole and Cajun customs, Pappadeaux’s recipe probably mirrors a cautious equilibrium of flavours, surfaces, and flavours that honour the district’s culinary legacy.

Besides, Pappadeaux’s seafood gumbo is possible arranged with a fastidious scrupulousness, including the sluggish cooking of a roux to accomplish that profound, caramelised flavour normal for a very much created gumbo. The consideration of an assortment of seafood, potentially shrimp, crab, and maybe even clams, guarantees a different and fulfilling taste experience.

For those looking for a credible taste of the Inlet Coast, Pappadeaux Seafood Gumbo is a convincing decision. It offers a culinary excursion through the kinds of Louisiana, giving an encouraging and generous dish that catches the essence of this energetic and rich culinary practice. Whether you seriously love seafood or are a specialist in Southern food, picking Pappadeaux’s seafood gumbo guarantees a critical and tasty eating experience.

Seafood Gumbo
Seafood Gumbo

How do you Make Seafood Gumbo?


Pappadeaux Seafood Bumbo Recipe Easy:



  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound of andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 pound of crabmeat
  • 1 can (14 ounces) of diced tomatoes
  • 1/2 cup okra, sliced (fresh or frozen)
  • 8 cups of seafood or chicken broth
  • 1 bay leaf
  • 1 teaspoon of thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Hot sauce to taste
  • Cooked rice for serving


  1. In a huge, weighty pot, heat vegetable oil over medium heat.
  2. Step by step, race in flour to consistently make a roux, mixing.
  3. Keep cooking and blending until the roux arrives at a most unimaginable earthy-coloured tone. Show restraint; this could require around 15-20 minutes.
  4. Add diced onions, ringer peppers, celery, and minced garlic to the roux.
  5. Sauté until the vegetables are relaxed.
  6. Add andouille wiener cuts and cook until they begin to brown.
  7. Mix in shrimp, crabmeat, and okra.
  8. Season with thyme, paprika, straight leaf, salt, pepper, and hot sauce as per your taste.
  9. Pour in the diced tomatoes and seafood or chicken stock.
  10. Heat the gumbo to the point of boiling, then, at that point, diminish intensity and let it stew for around 30-45 minutes to permit flavours to merge.
  11. Eliminate the sound leaf prior to serving.
  12. Serve the gumbo over cooked rice.


  • Large, heavy pot
  • Whisk
  • Cutting board and knife
  • Wooden spoon
  • Measuring cups and spoons


  • Preparation: 20 minutes
  • Cooking: 1 hour
  • Total Time: Approximately 1 hour, 20 minutes


This recipe makes about 6–8 servings, depending on the portion size.

Feel free to adjust ingredient quantities based on your preferences, and enjoy your homemade seafood gumbo.

Pappadeaux Seafood Bumbo Recipes Notes:

  • Utilise a weighty pot for making the roux; it disseminates heat uniformly.
  • Persistence is key while making the roux; the hazier it gets, the more extravagant the flavour.
  • Change the amount of hot sauce to your preferred degree of fieriness.
  • New okra adds an exceptional surface, yet frozen okra functions admirably as well.
  • Be aware of the salt substance, particularly in the event that your stock is salted; you can constantly add more later.
  • Go ahead and redo the seafood blend in view of your inclinations or what’s accessible.
  • For a more extravagant flavour, consider using seafood or shellfish stock rather than chicken stock.
  • Serve the gumbo with a side of dry bread for a complete and fulfilling feast.
  • The gumbo will, in general, foster much more flavour whenever permitted to sit for some time prior to serving; it’s perfect for extras.
  • Try different things with trims, like slashed green onions or a crush of lemon, for an explosion of newness.

Pro Tips for the Pappadeaux Ultimate Seafood Bumbo Recipe:

  • Pick new, excellent seafood to upgrade the dish’s flavour.
  • Gradually and quietly cook the roux to achieve a profound, rich tone for a hearty taste.
  • Try different things with the seafood mix; shrimp, crab, and clams make a different flavour profile.
  • Change the zest levels as you would prefer, offsetting the intensity with different flavours.
  • Consider utilising andouille wiener for its smoky and zesty notes.
  • Utilise a weighty, lined pot to prevent consumption while at the same time making the roux.
  • Permit the gumbo to stew for adequate time to allow the flavours to merge together.
  • Taste and change the flavouring on a ase-by-case  basis prior to serving.
  • Serve the gumbo over newly cooked rice for a delightful dinner.
  • Embellish with slashed green onions or a press of lemon for a new touch.

Serving Suggestions for the Pappadeaux Seafood Bumbo Recipe Authentic:

  • Match the gumbo with a side of fleecy white rice or, for a contort, attempt it with Cajun-prepared rice.
  • Serve warm, hard French bread as an afterthought before plunging into the delightful stock.
  • Consider adding a bit of Creole mustard as an afterthought for the individuals who partake in an additional kick.
  • For a reviving differentiation, present with a side of coleslaw or a basic green plate of mixed greens.
  • A sprinkle of newly cleaved parsley or green onions on top adds an explosion of variety and newness.
  • Offer hot sauce at the table for the people who like an additional hint of intensity.
  • Go with the feast with a glass of fresh white wine or a super-cold brew to supplement the striking flavours.
  • In the event that you’re feeling daring, have a go at serving the gumbo over a scoop of smooth, crushed yams.
  • Remember to set out some lemon wedges for a fiery final detail.
  • Consider finishing the feast with an exemplary Southern treat like walnut pie or bread pudding for a sweet difference.

Pappadeaux Seafood Bumbo Recipe Nutrition:

Here’s an approximate nutritional breakdown per serving:

Nutrient Amount per Serving % Daily Value
Calories ~400-500 kcal
Protein ~25-30g 50%
Total Fat ~25-30g 38%
Saturated Fat ~8-10g 40%
Cholesterol ~150-200mg 50%
Carbohydrates ~20-25g 7%
Dietary Fibre ~3-5g 12%
Sugars ~3-5g
Sodium ~800-1000mg 42%

These qualities are appraised and can fluctuate in view of explicit fixings and piece sizes. It’s prudent to change the amounts in light of individual dietary requirements and inclinations. Moreover, talking with a nutritionist for customised advice is suggested.

Pappadeaux Seafood Bumbo Recipe: Calories:

The calorie content of a serving of Pappadeaux Seafood Gumbo can change in light of explicit fixings and portion measures. Nonetheless, a good guess would be around 400 to 500 calories for every serving. Remember that this is an overall guess, and the genuine carbohydrate level might vary in view of the recipe varieties and individual fixings utilised.

How to Store Pappadeaux Seafood Bumbo Recipe?

Putting away Pappadeaux Seafood Gumbo appropriately is fundamental to keeping up with its flavour and quality. This is an aid en route to storing it:

  • Permit the gumbo to cool to room temperature prior to refrigerating.
  • Move the gumbo to a water- or air-proof compartment or sealable plastic pack.
  • Store in the cooler for up to 3–4 days.
  • On the off chance that you intend to store it for a longer period of time, freezing is a decent choice.
  • Segment the gumbo into feast-estimated holders or resealable cooler sacks.
  • Guarantee to leave some space at the top for development during freezing.
  • Name the holders with the date for simple following.
  • Gumbo can be frozen for 2–3 months.
  • At the point when you are prepared to appreciate it, defrost the gumbo in the fridge for the short term.
  • Warm on the burner over low to medium intensity, blending sporadically.
  • Guarantee it arrives at a safe interior temperature prior to serving.
  • Note that the seafood in the gumbo might have a gentler surface in the wake of freezing and warming.
  • Consider adding extra new seafood while warming to keep a positive surface.
  • To clean up the flavours subsequent to warming, you can add a crush of new lemon juice or a sprinkle of cleaved green onions.

Make sure to utilise appropriate food handling practices, and in the event that the gumbo gives indications of waste, for example, an off smell or uncommon surface, disposing of it is ideal.

How do I freeze the Pappadeaux Seafood Bumbo Recipe?

Freezing Pappadeaux Seafood Gumbo is an incredible method for saving it for sometime in the future. Here is a bit-by-bit guide on the most proficient method to freeze it:

  • Permit the gumbo to cool to room temperature prior to freezing. Putting hot food straight in the cooler can raise the general temperature, influencing other frozen things.
  • Settle on segment estimates that suit your requirements. You can freeze the whole bunch or part it into individual servings for accommodation.
  • Utilise a spoon to move the gumbo into impenetrable holders or uncompromising resealable cooler sacks.
  • Leave some space at the highest point of the compartment or pack to take into account the development as the gumbo freezes.
  • Guarantee that the compartments or sacks are fixed firmly to prevent cooler consumption and save the flavours.
  • Name every compartment or pack with the date of readiness. This assists you with monitoring how long the gumbo has been put away.
  • Place the holders or sacks in the cooler in a single layer to consider speedier freezing.
  • When the gumbo is frozen, you can adjust things in the cooler on a case-by-case basis.
  • At the point when you’re prepared to partake in the gumbo, move it to the fridge the prior night to continuously defrost.
  • On the other hand, you can defrost it using the thaw-out capability of a microwave on the off chance that you’re in a rush.
  • Warm the gumbo on the burner over low to medium intensity, blending at times to guarantee, in any event, warming.
  • Really look at the inner temperature to ensure it arrives at a protected level prior to serving.

Recall that freezing may marginally modify the surface of seafood, so consider adding extra seafood while warming whenever wanted. Partake in your frozen gumbo within 2–3 months for the best quality.

Benefits of the Pappadeaux Seafood Bumbo Recipe:

  • The consideration of seafood like shrimp and crab gives a decent wellspring of omega-3 unsaturated fats, advancing heart wellbeing.
  • Seafood is a phenomenal source of excellent protein, supporting muscle wellbeing and giving a sensation of satiety.
  • The mix of different seafood, vegetables, and flavours in the gumbo adds to a wide cluster of nutrients and minerals, advancing by and large wellbeing.
  • Gumbo recipes commonly don’t contain added sugars, making it a reasonable decision for those hoping to direct their sugar consumption.
  • Fixings, for example, chime peppers and tomatoes, are rich in cancer prevention agents, which might assist with combating oxidative pressure in the body.
  • The adaptability of the recipe considers customisation, empowering people to integrate an assortment of seafood and vegetables in light of individual inclinations and dietary objectives.
  • Past dietary advantages, the soothing idea of gumbo can emphatically affect mental prosperity, giving a delightful and charming feasting experience.
  • Attempting and setting up a seafood gumbo recipe acquaints people with the different kinds of Louisiana cooking, advancing a different and gutsy way to deal with food.
  • The high protein and supplement content, combined with the delightful idea of the dish, may contribute to better craving control and weight management when part of a decent eating routine.
  • Picking new, nearby seafood advances manageability and supports nearby fisheries, adding to ecologically cognizant food decisions.


All in all, Pappadeaux Seafood Gumbo is something beyond a dish—it’s a delightful excursion through the culinary practices of the Bay Coast. With a rich mix of new seafood, fragrant flavours, and a carefully created roux-based stock, this recipe exemplifies the pith of Louisiana food.

The gumbo not only entices the taste buds with its different surfaces and intense flavours, but in addition, it offers wholesome advantages, including omega-3 unsaturated fats from seafood and a protein-rich profile. Its flexibility takes into consideration personalisation, making pursuing it a delightful and consoling decision for those looking for a sample of the South.

Whether delighted in as a culinary experience, a nutritious feast, or an endearing solace food, Pappadeaux Seafood Gumbo remains a demonstration of the rich social and gastronomic embroidery of Louisiana. Thus, enjoy every spoonful, and let the flavours transport you to the lively and profound scenes of the Bay Coast.

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Frequently Asked Questions:

can you freeze seafood gumbo?

Freezing seafood gumbo is an incredible method for protecting it for some other time. Simply try to allow it to cool to room temperature prior to moving it to a hermetically sealed compartment or a cooler sack. It ought to remain delectable for a couple of months in the refrigerator. At the point when you're prepared to appreciate it once more, essentially defrost it in the fridge and warm it delicately in the oven.

what goes in seafood gumbo?

Seafood gumbo is a wonderful mixture of flavors! It normally incorporates a blend of seafood like shrimp, crab, and, in some cases, clams. The base is a rich, roux-based stock, and it's enhanced with the (Heavenly Trinity) of Cajun cooking—onions, ringer peppers, and celery. Remember the garlic? What's more, obviously, a decent portion of Cajun flavours like cayenne pepper, thyme, and inlet passes on to give it that mark kick. Serve it over rice, and you have yourself a sample of Louisiana! Feeling hungry yet?

how long does seafood gumbo last in the fridge?

Seafood gumbo commonly goes on for around 3 to 4 days in the refrigerator. Make a point to store it in a sealed-closed compartment to keep up with its newness. In the event that you're not wanting to consume it within that time period, think about freezing it for longer. Partake in your gumbo.

is seafood gumbo healthy?

Seafood gumbo can be a nutritious choice, particularly in the event that it's ready with an emphasis on healthy fixings. Seafood, like shrimp and fish, is a decent source of lean protein and fundamental supplements like omega-3 unsaturated fats. Gumbo frequently incorporates vegetables like ringer peppers, onions, and okra, giving it nutrients and fiber. Nonetheless, the general soundness of gumbo relies on factors like the cooking strategy, added fats, and how much sodium is in the recipe. Appreciate it with some restraint as a component of a reasonable eating routine for a scrumptious and moderately quality dinner.

what to serve with seafood gumbo?

Seafood gumbo is an exemplary dish! What about serving it with some cushioned white rice? It's an ideal ally to absorb all that delightful goodness. You can likewise add a side of dried-up French bread or cornbread for great differentiation in surface. What's more, obviously, is a hint of hot sauce as an afterthought for people who like a touch of additional intensity. What is your take?

can you freeze gumbo with seafood?

Indeed, you can hold up gumbo with seafood! Seafood gumbo, in the same way as other stews and soups, will generally freeze well. Simply make a point to allow it to cool to room temperature prior to moving it to a cooler safe holder. It's an extraordinary method for having a scrumptious feast all set at whatever point you're in the state of mind for some gumbo. Is there anything explicit you're intending to cook or freeze?

What makes a gumbo a gumbo?

Gumbo, goodness! What a delectable and different creation! At its heart, gumbo is a generous stew that hails from the southern US, especially Louisiana. Presently, the central members of this delightful troupe are a thick, flavorful stock, meat or shellfish (or both!), veggies like the sacred trinity (onions, chime peppers, and celery), and a liberal portion of flavors. In any case, here's the kicker: record powder or okra frequently joins the party, lending that unmistakable gumbo thickness. Goodness, and remember the rice, like the dependable companion finishes the gumbo hero group! In this way, more or less, gumbo is an ensemble of tastes and surfaces, uniting different fixings in an otherworldly, flavorful dance.

What is gumbo sauce made of?

Gumbo sauce is really not a typical term. Gumbo itself is a dish that started in Louisiana and is known for its rich and delightful soup or stew. The critical fixings in gumbo commonly incorporate a roux (flour and fat combination), vegetables like ringer peppers, onions, and celery (frequently alluded to as the (sacred trinity) in Cajun and Creole food), meat (like frankfurter, chicken, or seafood), and different flavours and spices. The specific fixings can fluctuate, as there are numerous local and individual varieties of gumbo. On the off chance that you're alluding to a particular sauce, might you at any point give more subtleties or explain the unique circumstance?

What are the 2 rules of gumbo?

Rule number one: There are no principles; it simply enhances moving in a flavorful Cajun stew. Rule number two: Assuming it tastes great, you got everything done well.

Why is it called gumbo?

The name (gumbo) is accepted to have West African starting points, explicitly from the Bantu word (ki ngombo,) and that implies okra. Okra is a critical ingredient in numerous gumbo recipes and goes about as a characteristic thickening specialist. The actual dish has established itself in the Southern US, especially Louisiana, where it mirrors a rich social mix of African, French, Spanish, and local American impacts. Thus, as it were, the name conveys a touch of history and a sample of different practices.

Why is gumbo so popular?

Gumbo's notoriety is reduced to a rich mix of flavours and social impacts. This notable dish hails from Louisiana, specifically Creole and Cajun foods. It's a mixture of different fixings like okra, roux, and various meats—frequently shellfish or frankfurter. The blend of African, French, Spanish, and local American culinary customs adds to its exceptional taste. Besides, a dish develops with the cook, taking into consideration individual turns and provincial varieties. Gumbo's fame isn't just about the fixings; it's a festival of Louisiana's social embroidery presented in a delightful bowl.

Who eats gumbo?

Gumbo is a well-known dish in the southern US, especially in Louisiana. A tasty stew regularly incorporates areas of strength for fixings like meat or shellfish, vegetables, and a thickener like okra or roux. Individuals from different foundations appreciate gumbo—it's a delectable mixture of culinary impacts.

What is unique about gumbo?

Gumbo is a dish that is tied in with mixing societies and flavours, similar to a semantic blend! Its uniqueness lies in its rich history and various impacts. Beginning in Louisiana, gumbo consolidates West African, French, Spanish, and local American culinary practices. The dish normally includes a good stock, protein (like frankfurter, chicken, or seafood), vegetables, and a thickener like okra or roux. The range of fixings and the technique for readiness can fluctuate, making every gumbo a special culinary encounter. It's a delightful festival of variety and a demonstration of the social embroidery that is Louisiana food.

What does gumbo taste like?

Gumbo resembles a delightful orchestra in a bowl. A rich and generous stew regularly consolidates different fixings like okra, meats (frequently frankfurter as well as seafood), vegetables, and a roux-based stock. The taste is an amicable mix of flavorful, zesty, and, some of the time, a sprinkle of smokiness. The okra contributes an interesting surface, and the flavours give it a fiery kick. It's a taste experience that is warm, consoling, and somewhat profound. In the event that you haven't attempted it yet, you're in for a treat.

Do tomatoes go in gumbo?

Tomatoes can go in gumbo. They add a decent tart flavour and assist with making a rich, tasty stock. Customary gumbo frequently incorporates tomatoes alongside other heavenly fixings like okra, ringer peppers, onions, and different meats or seafood. I appreciate exploring different avenues regarding various recipes.

What are the three types of gumbo?

There are basically three kinds of gumbo: seafood gumbo, chicken and frankfurter gumbo, and record gumbo. Each has its own interesting mix of flavours and fixings, making gumbo a different and heavenly dish.

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