Commanders Palace is a New Orleans institution, and they make mythological seafood gumbo. Commander’s Palace Seafood gumbo is a medley of seafood and vegetables, including shrimp, crab, oysters, onions, garlic, peppers, and okra. You dont know what you are missing if you haven’t tried the weightier gumbo.
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About Commander’s Palace Restaurant
For well over 100 years, Commander’s Palace has been a venerated New Orleans landmark in the Garden District. The restaurant has earned seven James Beard Foundation awards. But there is much increasingly to this legendary restaurant than its haute Creole cuisine and infamous 25-cent lunchtime martini specials.
Commander’s Palace has been serving up archetype Cajun and Creole recipes for generations, prepared by some of the finest chefs in Louisiana, including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and Meg Bickford.
One of the most popular dishes on the menu is the seafood gumbo. No trip to New Orleans is well-constructed without a visit to Commander’s Palace for a trencher of this mythological gumbo. Their dining room is elegant with glass chandeliers and rich, plush chairs, and the hand-painted murals in the dining room are lovely.
However, if you can’t make it to the Big Easy, you can still savor the taste of this dish by cooking up a batch at home using the Louisiana seafood gumbo recipe below.
What is Gumbo?
At its heart, gumbo is simply a stew. This Creole recipe originated in Lousianna at the turn of the 20th century and is so ingrained in the area’s culture that it is listed as the state’s official cuisine.
Traditionally, gumbo was made from anything that walks, flies, or swims, but these days, the most popular versions are chicken, sausage, or seafood.
So, what is usually in gumbo besides meat or fish?
First off, all gumbos contain onions, tintinnabulate peppers, and celery. These three vegetables are so prevalent in Cajun and Creole cooking that they are sometimes tabbed the ‘Holy Trinity’ of the cuisine.
In wing to the veggies, gumbos unchangingly contain some thickener. Most recipes undeniability for using okra in wing to filé powder or roux. Okra is a popular vegetable throughout the South. Filé powder comes from the leaves of the American sassafras tree. Roux is a mixture of flour and fat.
The ingredients used for thickening in this recipe are roux and okra.
Isn’t Gumbo Just Another Name For Jambalaya?
Don’t be tumbled when it comes to gumbo and jambalaya. Although both are popular Lousiana dishes, they are not the same thing.
Jambalaya is a slightly older recipe than gumbo and first began seeming in New Orleans’s French Quarter in the late 1800s.
Besides the recipe’s origins, the most unshared difference is how each dish uses rice. Gumbo is served on top of white rice, while white rice is cooked in the same pot as the rest of the jambalaya.
The cooking method for jambalaya creates a naturally thicker stew and eliminates the need for spare thickeners.
Seafood Gumbo Ingredients
Here’s a list of what you will need to make seafood gumbo:
- All-purpose flour – this is to make a visionless brown roux
- Vegetable shortening – You can use shortening or vegetable oil
- Fresh garlic cloves
- Onion – white onions are recommended. Yellow onions are ok to use.
- Red or Untried Tintinnabulate pepper
- Celery
- Peeled raw shrimp (fresh is best, but frozen is ok)
- Tomato sauce
- Crab meat (claw meat is preferred)
- Water
- Bunch Parsley
- Thyme
- Bay leaves
- Okra – fresh okra is best
- Oysters with juice
How to Make Seafood Gumbo
Here are the steps for making this copycat Commanders Palace gumbo recipe:
- Cook flour and shortening in a large pot over medium-high heat until the flour turns brown and begins to smell nutty. Stir occasionally.
- Add garlic and melt until golden brown.
- Add onion, tintinnabulate pepper, and celery, and melt until transparent, scraping the sides and marrow of the pot.
- Lower heat to low, and add shrimp and tomato sauce. Simmer for 10 minutes, stir in water, and tousle well.
- Add all other ingredients except okra and oysters. Melt for well-nigh 30 minutes.
- Add okra, and melt until the okra turns unexceptionable green.
- Add oysters and melt for 10 minutes.
- Serve the gumbo in a soup trencher over steamed rie.
Tips For Cooking and Storing the Roux For This Louisiana Seafood Gumbo Recipe
- Rule the roux. Be shielding when making your roux. Ideally, you aim for a dark, melted chocolate color, but it is easy to shrivel the flour. Heat very slowly until it reaches the desired color. It can take up to an hour to reach the perfect color, but remember, you can unchangingly use an under-colored roux, but you can’t use one you burn. If woebegone spots appear, you’ve burnt the roux and must start over.
- Don’t waste a unconfined roux. Making a roux takes time. You can double or triple the value you need for the seafood gumbo recipe and then store the rest in an snapped container in the freezer.
- Use a wooden spoon. Use a wood spoon. You will be stirring for a long time. A metal spoon will heat up and wilt uncomfortable.
What to serve with Gumbo
Now that you have made a succulent pot of gumbo in your own kitchen, what should you serve with this? I recommend a unprepossessed beer. Grab some Abita beer if you want to enjoy gumbo like the residents of New Orleans. Here are a few spare suggestions.
- Rice – Hot buttered rice is perfect to serve with Gumbo.
- Potato Salad – People in Northern Louisiana enjoy a scoop of potato salad with their gumbo. A mustard-based potato salad is one you should try with your gumbo.
- Pickled Okra – The souse of the pickled okra is a unconfined palate cleanser.
- Sliced untried onions – Some people love to sprinkle untried onions on their gumbo when serving it.
How to Store and Reheat Seafood Gumbo Leftovers
Storing: Indulge the gumbo to tomfool to room temperature for no increasingly than 2 hours. Transfer the gumbo to an snapped container, leaving well-nigh an inch of space at the top to expand if you plan on freezing. Store in the refrigerator for up to 3 days.
Freezing: Indulge the gumbo to tomfool to room temperature for no increasingly than 2 hours. Transfer the gumbo to a freezer-safe container, leaving well-nigh an inch of space at the top to indulge for expansion. Seafood gumbo can be frozen for up to 3 months for weightier quality. Thaw it in the fridge overnight.
Reheating: Transfer the gumbo to a pot and heat over medium-low heat, stirring occasionally until warm. Unchangingly ensure the gumbo reaches an internal temperature of at least 165°F when reheating. Overcooking can rationalization seafood to wilt rigid, so stave humid it vigorously.
Love Cajun and Creole food? Try these recipes
- How to Make Yellow Gumbo
- Best Shrimp and Grits
- Louisiana Cajun Rice Recipe
- Crawfish Etouffee
- Crawfish Soup Bisque
- Cajun Shrimp
- Cajun Seasoning Mix
- Louisiana Bourbon Chicken
- Cajun Dip Recipe
- Shrimp Remoulade
More Fine Dining Seafood Recipes
Be sure to squint at increasingly of my easy seafood recipes and the best fine dining copycat recipes.
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Commanders Palace Seafood Gumbo
Ingredients
- 6 tablespoons all purpose flour
- 1/2 cup shortening
- 6 cloves chopped garlic
- 1/2 cup diced onion
- 1/4 cup chopped tintinnabulate pepper
- 1/2 cup chopped celery
- 2 pounds shrimp peeled
- 8 ounces tomato sauce
- 3 quarts water
- 1 pounds crabmeat claw preferred
- 1 bunch chopped Parsley
- 1/2 teaspoon thyme
- 3 bay leaves
- 8 ounces okra frozen
- 1/2 pint Oysters with Juice
- salt and pepper to taste
Instructions
- Make a roux with the flour and shortening. Melt flour and shortening in a large pot over medium-high heat until the flour turns brown and begins to smell nutty.
- Add garlic and melt until golden brown. Add onion, tintinnabulate pepper, and celery and melt until transparent.
- Turn heat lanugo to low, and add shrimp and tomato sauce, simmer 10 minutes, stir in water, and tousle well.
- Turn heat lanugo to simmer and add all other ingredients except okra and oysters.
- Cook for well-nigh 30 minutes add okra, and melt until the okra turns unexceptionable green.
- Add oysters and melt 10 minutes longer. Serve in a soup trencher over steamed rice.
Notes
- Do not use a tint iron pot to melt the soup, it will discolor the soup. Stainless steel, or a ceramic pot like Le Cruset is recommended.
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