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commander's palace gumbo

Commander's Palace Gumbo Recipe

Erin Rains
Gumbo is more than a meal; it’s an experience. It embodies the flavor of New Orleans, where traditions meet tantalizing tastes.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine Cajun
Servings 4
Calories 657 kcal

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

Calories: 657kcal
Keyword commander's palace gumbo recipe
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