Nothing quite complements a hearty bowl of gumbo like a fresh loaf of crusty French bread or a side of fluffy white rice. The bread is perfect for soaking up that rich, flavorful broth. If you’re feeling adventurous, you might even usher in a light salad dressed with a tangy vinaigrette. A zesty beverage, like a classic Louisiana sweet tea or a spicy Bloody Mary, can also elevate your meal, making it feel more inviting. Trust me, these pairings will take this dish to the next level.
Gumbo is more than a meal; it’s an experience. It embodies the flavor of New Orleans, where traditions meet tantalizing tastes. As a registered dietitian and food enthusiast, I have spent countless hours exploring various interpretations of this iconic dish. Today, I want to share with you one of my favorites—the Commander’s Palace Gumbo recipe. Known for its depth of flavor and heartwarming qualities, this dish has become a staple on my table.
There’s something magical about gathering around a pot of gumbo, filled with delightful seafood and spices. Picture a cold evening, friends and family surrounding the table, laughter filling the air, and that savory aroma wafting through the room. You can almost hear the sounds of jazz playing softly in the background. That’s the essence of gumbo; it brings people together.
What Is Commander’s Palace Gumbo?
The Commander’s Palace Gumbo is a tribute to the famed restaurant in New Orleans. This recipe combines shrimp, crab, and a medley of spices that can transport your taste buds straight to the Big Easy. The balance between the seafood, the richness of the roux, and the subtle heat will leave you craving more. You might even find yourself questioning how to recreate that warmth and heartiness in your own kitchen.
The Flavor Profile of This Dish
Imagine a warm hug on a chilly day. That’s essentially what the flavor profile of Commander’s Palace Gumbo delivers. The deep, nutty flavor from the roux serves as the backbone. Fresh seafood – shrimp and crab – brings a sweetness that beautifully contrasts the savory elements. The spices, including smoky paprika and thyme, add depth, while the okra lends a unique texture.
Each spoonful feels like a mosaic of flavors, textures, and cultures. It’s not just a meal; it’s an experience you won’t forget. The timbre of garlic and onions dances on your palate, and the briny richness of the oysters whispers tales of the Gulf.
Why You’ll Love This Recipe
- Simplicity with Depth: You don’t need to be a culinary wizard to nail this recipe. With clear instructions and readily available ingredients, anyone can whip it up.
- Customizable: Feel free to tweak the ingredient list. Whether you prefer more seafood or want to try a different protein, this gumbo is adaptable.
- Nutritional Benefits: Packed with seafood and veggies, it’s high in protein and offers various vitamins and minerals.
- Meal Prep-Friendly: It stores beautifully, allowing you to enjoy leftovers that taste even better the next day.
- Impress Your Guests: Your friends will be amazed when you share that you’ve made a classic New Orleans dish right from your kitchen.
Ingredients
Let’s gather the essentials for Commander’s Palace Gumbo. Here’s what you’ll need:
- 2 pounds large shrimp, peeled and deveined
- 1 pound lump crabmeat (preferably claw meat)
- 1/2 pint oysters with their briny juice
- 3 quarts seafood stock or water
- 8 ounces rich tomato puree
- 6 tablespoons unbleached all-purpose flour
- 1/2 cup cold butter or vegetable shortening
- 6 cloves fresh garlic, finely chopped
- 1/2 cup finely diced yellow onion
- 1/4 cup minced green bell pepper
- 1/2 cup chopped celery stalks
- 8 ounces frozen cut okra
- 1 bunch flat-leaf parsley, finely chopped
- 3 dried bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Step by Step Instructions
Step 1: Create the Roux
Start by making the roux. In a large, heavy-bottomed pot, melt the butter over medium heat. Once melted, stir in the flour. You need to keep stirring continuously. The goal is to achieve a rich, dark brown color, which can take about 15 to 20 minutes. Patience is key here!
Step 2: Add the Vegetables
Once your roux has reached that beautiful chocolate color, it’s time to incorporate the vegetables. Add the chopped onions, bell pepper, and celery (also known as the “Holy Trinity” in Cajun and Creole cooking). Cook for about 5-7 minutes until the vegetables are softened.
Step 3: Mix in the Garlic
Add those finely chopped garlic cloves, stirring for another minute until fragrant. Make sure not to let them burn!
Step 4: Incorporate the Liquid
Gradually whisk in the seafood stock or water to your roux mixture. You want it smooth, so continue to stir until there are no lumps. Then add the tomato puree.
Step 5: Spice Things Up
Add the bay leaves, thyme, Worcestershire sauce, and smoked paprika. Stir well, and let the mixture simmer for about 30 minutes on low heat, stirring occasionally.
Step 6: Add Okra and Seafood
After 30 minutes, throw in the frozen okra. Cook for an additional 10 minutes, and then add your shrimp, crab meat, and oysters along with their juice. Don’t forget to salt and pepper to taste. Allow the seafood to cook through, roughly 5 minutes more.
Step 7: Finish with Fresh Herbs
Stir in the finely chopped parsley. This fresh touch will elevate the dish further.
Step 8: Serve
Spoon your steaming gumbo over rice or serve with a side of French bread. Are you ready for your taste of New Orleans?
Tips & Tricks
- Make Your Roux Deeper: If you want a more robust flavor, allow your roux to cook longer before adding vegetables. Just be careful not to burn it.
- Use Fresh Seafood: Fresh shrimp and crab make a difference. If you can, go for it!
- Adjust the Spice: If you like it spicy, consider adding a few dashes of hot sauce or even some cayenne pepper.
- Store Leftovers Wisely: Gumbo generally tastes better the next day. Store it in an airtight container in the refrigerator.
- Try Different Proteins: You could substitute chicken or sausage if seafood isn’t your thing.
Nutrition Information
commander’s palace seafood gumbo nutrition facts
How Can You Store This Commander’s Palace Gumbo Recipe?
If you find yourself with leftovers (which is highly likely), let the gumbo cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to three days. If you’d like to keep it longer, go ahead and freeze it for up to three months. Just make sure to let it thaw in the refrigerator overnight before reheating.
Ingredient Alternatives
Sometimes, you may find yourself missing an ingredient or two. Don’t fret! Here are some alternatives to help you create that hearty gumbo without much hassle:
- Shrimp Alternative: Scallops or Fish. If shrimp isn’t available, scallops or a firm white fish like cod can also work well. Just ensure they cook quickly to avoid being overcooked.
- Crab Alternative: Crawfish or Imitation Crab. In case fresh crab is out of reach, crawfish is a flavorful option. Imitation crab can also work in a pinch.
- Okra Alternative: Zucchini or Green Beans. If you can’t find okra, consider diced zucchini or fresh green beans for a crunch.
Commander’s Palace Gumbo Recipe
Equipment
- heavy pot
Ingredients
- 2 pounds large shrimp peeled and deveined
- 1 pound lump crabmeat preferably claw meat
- 1/2 pint oysters with their briny juice
- 3 quarts seafood stock or water
- 8 ounces rich tomato puree
- 6 tablespoons unbleached all-purpose flour
- 1/2 cup cold butter or vegetable shortening
- 6 cloves fresh garlic finely chopped
- 1/2 cup finely diced yellow onion
- 1/4 cup minced green bell pepper
- 1/2 cup chopped celery stalks
- 8 ounces frozen cut okra
- 1 bunch flat-leaf parsley finely chopped
- 3 dried bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Start by making the roux. In a large, heavy-bottomed pot, melt the butter over medium heat. Once melted, stir in the flour. You need to keep stirring continuously. The goal is to achieve a rich, dark brown color, which can take about 15 to 20 minutes. Patience is key here!
- Once your roux has reached that beautiful chocolate color, it’s time to incorporate the vegetables. Add the chopped onions, bell pepper, and celery (also known as the “Holy Trinity” in Cajun and Creole cooking). Cook for about 5-7 minutes until the vegetables are softened.
- Add those finely chopped garlic cloves, stirring for another minute until fragrant. Make sure not to let them burn!
- Gradually whisk in the seafood stock or water to your roux mixture. You want it smooth, so continue to stir until there are no lumps. Then add the tomato puree.
- Add the bay leaves, thyme, Worcestershire sauce, and smoked paprika. Stir well, and let the mixture simmer for about 30 minutes on low heat, stirring occasionally.
- After 30 minutes, throw in the frozen okra. Cook for an additional 10 minutes, and then add your shrimp, crab meat, and oysters along with their juice. Don’t forget to salt and pepper to taste. Allow the seafood to cook through, roughly 5 minutes more.
- Stir in the finely chopped parsley. This fresh touch will elevate the dish further.
- Spoon your steaming gumbo over rice or serve with a side of French bread. Are you ready for your taste of New Orleans?
Notes
- Make Your Roux Deeper: If you want a more robust flavor, allow your roux to cook longer before adding vegetables. Just be careful not to burn it.
- Use Fresh Seafood: Fresh shrimp and crab make a difference. If you can, go for it!
- Adjust the Spice: If you like it spicy, consider adding a few dashes of hot sauce or even some cayenne pepper.
- Store Leftovers Wisely: Gumbo generally tastes better the next day. Store it in an airtight container in the refrigerator.
- Try Different Proteins: You could substitute chicken or sausage if seafood isn’t your thing.
Nutrition
Frequently Asked Questions
Conclusion
Cooking Commander’s Palace Gumbo is not simply about following a recipe; it’s about embracing the food culture of New Orleans. Each ingredient has a role to play in creating a medley of flavors that enchanting the senses. As you gather around the table, with a hot bowl of gumbo in hand and laughter echoing, you’ll understand why this dish is cherished by many.
So roll up your sleeves, get into the groove, and bring this taste of New Orleans into your kitchen. It’s a journey worth taking. Enjoy your gumbo!
