Commanders Palace Creole Bouillabaisse Recipes

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COMMANDER'S PALACE CREOLE BOUILLABAISSE



Commander's Palace Creole Bouillabaisse image

The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.

Provided by Molly53

Categories     Creole

Time 2h

Yield 8 serving(s)

Number Of Ingredients 31

1/2 cup olive oil
1/4 cup garlic, peeled and chopped
4 blue crabs (gumbo crabs)
1/2 lb shrimp shells (fresh, not frozen, plus heads)
1 jalapeno, minced and seeded
4 stalks celery, coarsely chopped (no leaves)
2 carrots, peeled and coarsely chopped
3 leeks, split, cleaned and coarsely chopped
3 red bell peppers, seeded and chopped
4 large onions, peeled and coarsely chopped
6 tomatoes
2 quarts fish stock (or 1 quart water plus 1 quart white wine)
2 fresh thyme sprigs
8 basil leaves, stemmed and chopped
1 pinch saffron
1/2 cup olive oil
3 tablespoons garlic, minced
24 mussels, scrubbed and de-bearded
8 slices seafood sausage (Commander's Seafood Sausage)
8 ounces fish fillets, cut into pieces (trout or sheepshead preferred)
3/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
24 oysters, shucked
2 leeks, split, cleaned and julienned
2 tomatoes, peeled and chopped
1 carrot, peeled and chopped
1 red pepper, seeded and julienned
8 baby new potatoes, quartered and blanched for five minutes
24 jumbo shrimp, peeled with tails left on
1 lb crabmeat
salt and pepper, to taste
fresh parsley, minced (for garnish)

Steps:

  • To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
  • Add the crab and shrimp shells; saute for ten minutes.
  • Add the rest of the vegetables and cook until tender, about 20 mintues.
  • Add stock or water and wine, herbs and saffron; simmer for an hour.
  • Puree in batches and strain.
  • To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
  • Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
  • Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
  • Add 8 cups of the broth and bring to a boil.
  • In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
  • Add oysters and crab meat to the broth and seafood mixture.
  • Add sauteed vegetables to the mixture and season to taste with salt and pepper.

Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63

COMMANDER'S SEAFOOD SAUSAGE



Commander's Seafood Sausage image

Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse.

Provided by Molly53

Categories     Creole

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 lb crabmeat (or a combination of all of them) or 1 lb fish (or a combination of all of them)
1/4 cup onion, minced
2 tablespoons celery, minced
1 tablespoon bell pepper, minced
1/2 tablespoon garlic, minced
1/4 cup andouille sausage, chopped
3 tablespoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon dried red pepper flakes
1/2 teaspoon paprika
2 eggs
2 tablespoons water

Steps:

  • Chop the fish and/or shellfish into small cubes; place into mixing bowl.
  • Stir in the rest of the ingredients and mix very well.
  • Place a piece of cling wrap on the counter; place the seafood mixture on it and shape into a cylinder.
  • Roll the plastic around the cylinder very tightly and seal the ends.
  • Bring a large pan of water to simmer (about 180F), place sausage into water and cook for 20 to 30 minutes.
  • Remove from the water and let cool for ten minutes.
  • To serve, remove the plastic and slice.

Nutrition Facts : Calories 62.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 117.9, Sodium 2957, Carbohydrate 1.7, Fiber 0.3, Sugar 0.3, Protein 9.5

COMMANDER'S PALACE SEAFOOD GUMBO



Commander's Palace Seafood Gumbo image

I like this gumbo recipe because it doesn't have the traditional roux in it and is lighter, but still full of flavor.Gumbo is only as good as the stock it's made with, so take the time to make your own! I like to add two pounds of frozen crawfish tails, defrosted, to this and will also add sliced andouille sausage occasionally.Originally from the 1984 "Comander's Palace New Orleans Cookbook".

Provided by Leslie in Texas

Categories     Gumbo

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 cups diced onions
2 cups diced green bell peppers
1 (28 ounce) can of petite diced tomatoes
1 cup tomato sauce
1 1/2 teaspoons thyme
1 1/2 tablespoons minced garlic
4 bay leaves
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 lbs frozen cut okra, defrosted
2 quarts seafood stock
2 lbs shrimp, peeled and deveined (use the shells to make your seafood stock)
2 dozen oysters, shucked
1 lb lump crabmeat
2 tablespoons file powder

Steps:

  • Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.
  • Cook on medium heat for 10 minutes, stirring occasionally.
  • Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.
  • Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.
  • Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.
  • Combine filé powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.
  • Served over cooked rice and season to taste with Tabasco sauce.

Nutrition Facts : Calories 392.6, Fat 6, SaturatedFat 1.3, Cholesterol 338.9, Sodium 1153.7, Carbohydrate 30.6, Fiber 5.3, Sugar 11, Protein 54.1

CRABMEAT IMPERIAL FROM COMMANDER'S PALACE



Crabmeat Imperial from Commander's Palace image

Here's a classic from the famous Commander's Palace located in the heart of the beautiful Garden District of New Orleans.

Provided by Pepina Rae

Categories     Crab

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups onions, minced
1 cup bell pepper, minced
1 1/2 cups celery, minced
1 1/2 cups green onions, tops only, minced
1 tablespoon butter
1/2 teaspoon pepper
salt
1 teaspoon garlic powder
1 cup pimentos, minced (drained well)
1 cup mayonnaise
1/4 cup creole mustard
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
3 lbs lump crabmeat (free of shells)
mayonnaise, for topping
paprika

Steps:

  • Preheat oven to 350°F.
  • In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
  • Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
  • Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
  • In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
  • Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
  • Bake until bubbly.

Nutrition Facts : Calories 357.4, Fat 13.8, SaturatedFat 2.7, Cholesterol 140.6, Sodium 1015.3, Carbohydrate 18.1, Fiber 2.5, Sugar 6, Protein 39.9

CREOLE BOUILLABAISSE



Creole Bouillabaisse image

Thackeray wrote The Ballad of Bouillabaisse: This bouillabaisse a noble dish is- a sort of soup, or broth, or stew, or hotchpotch of all sorts of fishes.....

Provided by Molly53

Categories     Creole

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 16

1/2 lb mushroom
2 tablespoons butter
2 onions, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons flour
2 cups tomato puree (canned is fine)
2 cups water
8 cloves
3 bay leaves
1 1/2 teaspoons curry powder
1/2 cup sherry wine
1 dash Tabasco sauce
1 teaspoon salt
4 lbs fish fillets (red snapper or redfish recommended)
1 1/2 quarts water, boiling
hot buttered toast

Steps:

  • Cut mushrooms into thin slices and allow to stand until needed.
  • Melt butter; saute onions, garlic and flour until golden brown.
  • Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
  • Simmer for 30 minutes.
  • Season with salt.
  • While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
  • Combine mushrooms and sauce with fish and cook for five minutes.
  • Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.

Nutrition Facts : Calories 217.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 88.2, Sodium 347.5, Carbohydrate 7.7, Fiber 1.4, Sugar 3.3, Protein 36.2

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