Don't know, but if you get a chance try the gumbo at Rouxpour. Beats anything I've had elsewhere.

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X2 Yes the rouxpour is hard to beat.

 

I haven't been in a Pappa's restaurant for 3 years.
That's how long it's been since they screwed me out of $11,000 in change orders from one of their new restaurants.

 

SEAFOOD GUMBO
Pappadeaux Seafood Kitchen Recipe

Roux:
1/2 cup cooking oil
1/2 cup flour

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

Gumbo:
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

 

Don't cook the shrimp for an additional 30 minutes. That's too long for shrimp and add the crab meat at the very end. I would also make a shrimp stock out of the shrimp heads/skin i.l.o water. Or at least exchange for chicken stock. They flavor profile with this method is night and day. You can also add some clam juice.

 

Rouxpour's gumbo is good. I like Captain Benny's gumbo too.

TH

 

Where is Rouxpour? I like Ragin Cajun's but there isn't one close to my house. I think Pappadeaux's is terrible.

 

Locations in friendswood, sugarland, katy

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Okra has no place in gumbo , I’m not sure I’ve ever had good gumbo at a restaurant.

 

Okra has no place in gumbo

And beans have no place in chili, but I love both. :biggrin:

 

Boat on Murphy Rd. in Stafford has very good gumbo.

 

Okra was used as a thickening agent. Growing up in Louisiana, if you had Okra (and a little tomato) in gumbo, it was called an Okra gumbo and you either didn't use roux or used very little. The way Papadeaux's makes it with a lot of tomatoes, it is very acidic and gives you heart burn. In a typical roux based gumbo, you don't add okra or tomatoes and the roux is the base and thickening agent.

As someone said above, the okra was part of a creole gumbo and the cajun variety was roux based.

As someone else pointed out, it is hard to find a good gumbo in a restaurant. It is always better to make it at home!

 

Love pappadeaux gumbo. I don't usually order gumbo when eating out though. Yes on the okra. I like my gumbo slimy.

 

They used to sell that giant bowl of shrimp gumbo for like $11. It was a meal and a bargain IMO. They still do that?

 

Everybody Gumbo at Gilhooley's in San Leon is my favorite. Good stuff.

 

Tad's in Katy and Tomball has really good gumbo.

 

x2 on Tads

Pappadeaux's gumbo is borderline nasty, but they got some good pie!

 

I have tried this and is phenomenal (has sherry in it).
https://dishdish.us/recipe/pappadeauxs-yvette-sauce/#.W5Ls--hKg2w

 

For chicken and sausage gumbo I usually add chopped tomatoes after the trinity are all sweated into a medium dark roux and stir them into the napalm until they de-water and brown a little. Hot roux should end up a deep Santa Gertrudis reddish brown...then add the broth and browned meat. Then simmer a long time and add okra 30 minutes before finish.

For seafood or duck gumbo, I make a very dark roux and usually don't use tomatoes but will add okra the final 30 minutes.

 

I like gumbo...
I like okra …
either way is good...w/or w/out
I like chili..
I like beans...
either/or is good..
w/or w/out...
we got fed lotta chili and beans in one big pot when we were young...
Momma didn't care about opinions...
sometime flour tortilla, sometime corn, sometime bread...
sometimes just pinto beans and cornbread
she always had the beans done up w/ salt pork

 

I agree with many of you that Papadeauxs gumbo is terrible, I was there a months ago and had some of their seafood gumbo, as someone mentioned they pile the seafood on top at the end. Because they don’t add it in cooking process it is tasteless. Worst gumbo I have ever had. I won’t be going back there for gumbo, I guarantee. I had to go back to Nola to set me right.

 

Kenner21, that crab does look good. I'd probably have it smeared ear to ear.

 

Yes sir , I’m ready for the first cool weekend of the year.

 

Gf and I had Rouxpour the other day, NOT impressed, food was really greasy and salty.

 

I ate some Pappas gumbo in the early 80's and did not like it. I think it had a lot of oregano in it. I called it Greek gumbo and would not order it any more. That was before the big cajun restaurants started opening in Houston. It was before Pappas opened Pappadeauxs. Hopefully, they changed their recipe since then.

I grew up eating red gumbo. It was a family recipe. I never saw it in my friends homes or in any restaurant, save one. I thought it was a Sicilian thing. The only restaurant that I saw red gumbo was Hillmans on Dickinson Bayou. They did not reopen the restaurant after Alicia.

My wife's family is from New Orleans so we make a Louisiana style brown gumbo. I have no objection. It's delicious.

 

I like a real Cajun roux based gumbo. If the roux is red, it ain't gumbo to me. It's some kind of soup cause it's go 'maters in it. The very best gumbo I have ever had in a restaurant was at Pat's of Henderson in Lake Charles... Guidry's Kitchen was just as good in Lafayette, but it's closed now Shucks in Abbeville is hard to beat too. I have yet to find restaurant gumbo in the Houston area that's fit to eat. Jimmy G's on the beltway used to be OK, but no longer...

 

Had a cup of Pappadeaux's gumbo last night.

It had some strange flavor I couldn't recognize. Someone above said the put Oregano in it ? I don't know, maybe that was it, but I didn't like it at all.

My Mom is a full blooded *******, so growing up eating her Gumbo, My Grandma's, and my Great Grandma's....I guess it's hard for any restaurant to come close for me.

 

Floyd's

They are supposed to be the real deal, but it didn't even come up in this discussion. Probably for good reason, I do eat there gumbo from time to time only because it's close, and not sure who has good gumbo. I guess you have to make a rue from scratch and do it yourself for the real deal.

 

Pappas seafood $13.95 for a jumbo bowl, for fricking soup. I think a cup runs $5.95 now, overpriced and not worth it. I think I will make some tomorrow!!

 

You have to wait for the first REAL cold front before you make gumbo, duh!

 

I call BS. I made some yesterday. Sausage, shrimp and okry. PDG also. I do like it better when the weather is cooler though but I can eat gumbo anytime of the year.:texasflag

 

Rouxhouse Near Kemah.