Commanders Palace Seafood Gumbo Recipes

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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

LOUISIANA SEAFOOD GUMBO



Louisiana Seafood Gumbo image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions
Serving suggestion: with rice or as a soup
1/2 cup flour
Olive oil
9 cups water
Shrimp heads
1 stalk celery
1/2 lemon
1 bay leaf
3 basil leaves
Creole seasoning (recommended: Dash)
Salt and freshly ground black pepper

Steps:

  • Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
  • Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
  • Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
  • Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

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 PALACE DUCK, WILD MUSHROOM AND ANDOUILLE FILé GUMBO



Commander's Palace Duck, Wild Mushroom And Andouille Filé Gumbo image

This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.

Provided by Molly O'Neill

Categories     appetizer

Time 2h45m

Yield 24 cups

Number Of Ingredients 19

2 teaspoons salt
2 teaspoons pepper
1 cup flour, sifted, and 1/4 cup more for dusting duck
3/4 cup vegetable oil
1 duck, about 6 pounds, quartered and skinned
5 cups diced yellow onions
5 cups diced celery
3 cups diced green or red bell peppers
6 cloves garlic, minced
1 teaspoon cayenne
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 pinch dried thyme
4 bay leaves
2 quarts veal stock
1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces
2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces
1 tablespoon file powder
Louisiana-style hot sauce

Steps:

  • Combine 1 teaspoon salt, 1 teaspoon pepper and 1/4 cup flour. Heat oil in a large, dry Dutch oven over high heat until smoking, about 5 minutes. Dust duck with flour mixture, shake off excess and sear in the oil 5 minutes until brown on all sides. Remove from pan.
  • In the same pan over medium heat, slowly add the 1 cup of sifted flour. Stir constantly, to prevent burning, until mixture is a light-brown color, about 6 to 7 minutes. (If the roux has black flecks in it, it is burned and must be remade.)
  • Remove from heat, add the onions and stir well. Lower heat to medium, return the pot to heat and add the celery, stirring for 30 seconds, then the bell peppers, and stir, scraping the sides and bottom of the pot. Add garlic, then all remaining seasoning except file powder. Slowly add the veal stock, continuing to stir.
  • Add the duck, sausage and mushrooms. Bring to a boil, stirring constantly, and simmer 2 1/2 hours. Skim off excess fat. Remove duck pieces from the pot and when cool, remove and discard bones and return duck meat to the pot. Return gumbo to boil and vigorously stir in the file powder until dissolved. Add Louisiana-style hot sauce to taste and serve over white rice.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

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