Pappadeaux Seafood Gumbo with a GKCookin Twist! Absolute FIRE

Pappadeaux is a fantastic seafood restaurant chain that knows how to serve up a mean meal. Their seafood gumbo is no exception! In this episode, I will be sharing my own GK-twist on their classic dish.

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 afterwards (and dreaming of more!) Serve it piping hot with a helping a steamed rice and enjoy!

Gumbo Ingredients
- 1 cup flour
- 8 tbsp butter
- 4 tbsp olive oil
- 4 cups veggie broth
- 2 tbsp Worcestershire sauce
- 1 Amber Ale - Austin Beer Works
- 1 cup celery
- 1 bell pepper
- 1 medium onion
- 4 tbsp chopped garlic
- 1/4 cup green onions
- 1/4 cup parsley
- 1 cup okra (frozen)
- 8 oz can tomato sauce
- 1 lb peeled Shrimp
- 1/2 lb Crab meat
- 4 sprigs Fresh thyme
- 1/4 cup white wine (on the dryer side)
- 2 bay leaves

Recipe:

- Brown flour in oven at 415 degrees for 30 minutes.
- Flash boil crab for 5 minutes, then set aside.
- Combine olive oil and 4 tbsp butter in large pot. When melted, add 1/3 of flour at a time, stirring constantly, until completely combined. Allow to bubble and thicken for about 5 minutes.
- Stir in veggie broth in three parts until fully incorporated.
- Add Worcestershire, tomato sauce, beer, thyme, bay leaves, and seasonings
- Cover and cook on medium low heat for 45 minutes
- In large pan, cook defrosted okra for 10 minutes in oil. Add in onions, bell pepper, garlic, and celery. Cover and cook for another 10 minutes. Set aside and keep warm.
- Melt 4 tbsp butter in large pan. Add peeled shrimp and cook for 5 minutes. Add 1/4 cup white wine and 1 tbsp Sicilian seasoning. Cook 2 more minutes, or until shrimp are pink.
- If necessary, prepare crab meat by cracking and removing any shell.
- Stir in sautéed vegetables, seafood, parsley, and green onions
- Serve with white rice, your favorite side (I recommend French bread!), and an ice cold Austin Beer Works Amber Ale

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge too you! Thank you for supporting the Austin Oyster Co so I can continue to provide you with free content each week.

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Be sure to comment below what you want me to make next! And SUBSCRIBE!**

Music: Produced by _GKBeats - made from scratch (all rights reserved)

[MrsTee]

This it!!!! It was good!! Thank you so much for the recipe.

[brantnewman]

I definitely want to try your method, mine has been lacking, yours already looks a ton more like the roux concoction that Pappadeaux's makes, so thanks for posting!

[millertymehomechef]

I like that trick you did there outing it on the oven my grandmother made do by hand on the stove until it was drown on low
Heat… I’m doing the oven next time 😊

[laurieroberts]

Looks fantastic..cannot wait to make it...awesome video Grant...love it

[BellaviaSigns]

haha it bugs me both clocks are off by 1 inch haha jk Love the video

[phredmanson]

Dry roux, tomato sauce, sicilian seasoning?? Huh!!

[nosajselrauq]

Everything seems authentic except.... tomato sauce-?

[shanebroussard]

Sorry but no not right at all. Why would you make a dry roux in the oven then make a wet roux with the dry roux? Makes absolutely zero sense. Second under no circumstance does tomatoes of any kind go in gumbo. To each it’s own but this is not cajun. This is a creole gumbo at best.