Servings: 8 Servings
Calories: 342kcal
Ingredients
- 1 lb of succulent crab meat harvested from the deep blue sea
- 8 Tablespoons of extra virgin olive oil adding a touch of Mediterranean elegance
- 8 Cups of Pacific Foods vegetable broth a nourishing elixir from the bounties of the earth
- 2 Cups of premium finely sifted all-purpose flour, ready to create a velvety foundation
- 2 Medium green bell peppers chopped for a burst of color
- 4 Tablespoons of Worcestershire sauce for a tangy umami burst
- 3 Tablespoons of aromatic paprika infusing a smoky depth
- 4 Bay leaves carefully selected for a subtle aromatic infusion
- 2 Cups of frozen okra adding a hint of Southern charm
- 3 Cups of white onion finely chopped for a savory base
- 8 Tablespoons of chopped garlic for a fragrant kick
- 4 Tablespoons of Slap Ya Mama Cajun seasoning for an authentic Southern touch
- 2 Cups of finely chopped celery for a delicate crunch
- 1/2 Cup of finely chopped green onions for a burst of freshness
- 2 lbs of succulent shrimp meticulously peeled
- 2 Teaspoons of Sicilian seasoning a proprietary blend for a taste of the Mediterranean
- 16 oz of Hunt’s tomato sauce a rich and vibrant addition
- 16 Tablespoons of artisanal unsalted butter for a rich and creamy indulgence
- 2 Amber Ales from the renowned Austin Beer Works adding a hoppy essence
- 8 Sprigs of fresh thyme plucked for a burst of herbal freshness
- 1/2 Cup of freshly chopped parsley adding a touch of herbal brightness
- 4 Tablespoons of garlic powder finely milled for a fragrant kick
- 2 Tablespoons of The Spice Lab Sicilian seasoning elevating the flavor profile
- 1/2 Cup of crisp white wine for a touch of sophistication
Instructions
Prepare Roux:
- In a large pot, combine the finely sifted all-purpose flour and extra virgin olive oil over medium heat. Stir continuously to create a roux. Continue stirring until the roux reaches a rich, chocolate-brown color.
Add Crab Meat:
- Add the succulent crab meat to the pot, stirring it into the roux. Allow the crab meat to infuse its flavors into the mixture.
Incorporate Butter:
- Add the unsalted butter to the pot, allowing it to melt and contribute to the richness of the base.
Create Broth Base:
- Gradually pour in the Pacific Foods vegetable broth while stirring continuously. Ensure a smooth consistency, and let the broth meld with the roux.
Season Gumbo:
- Introduce aromatic paprika, garlic powder, Sicilian seasoning, Slap Ya Mama Cajun seasoning, and Amber Ales to the pot. Stir well to combine.
Enhance Flavor with Worcestershire Sauce:
- Pour in Worcestershire sauce for a tangy umami burst. Stir to incorporate.
Add Fresh Herbs and Tomato Sauce:
- Toss in fresh thyme, Hunt’s tomato sauce, bay leaves, frozen okra, chopped celery, white onion, green bell peppers, and chopped garlic. Stir to combine and let the flavors meld.
Bring to Simmer:
- Bring the mixture to a gentle simmer and let it cook for about 30-40 minutes, allowing the flavors to intensify.
Add Shrimp and White Wine:
- Incorporate the meticulously peeled shrimp and pour in crisp white wine for a touch of sophistication. Cook until the shrimp turn pink and opaque.
Final Seasoning and Garnish:
- Adjust the seasoning if needed, and sprinkle The Spice Lab Sicilian seasoning. Stir in finely chopped green onions and freshly chopped parsley for a burst of freshness.
Serve Warm:
- Ladle the Pappadeaux Gumbo into bowls. Serve it over rice or with crusty bread. Enjoy the rich and flavorful experience of this Southern-inspired gumbo!
Notes
• Make sure to use peeled and deveined shrimp for the best results.
• If you like a thicker consistency, you can add a tablespoon of cornstarch slurry to the pot.
• Feel free to add other vegetables such as carrots, potatoes, or okra to the gumbo.
• If you like a spicier gumbo, add more hot sauce or red pepper flakes.
• You can make this dish ahead of time and reheat it on the stove when you’re ready to serve.
Nutrition
Calories: 342kcal
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