Commander’s Palace Seafood Gumbo – CopyKat Recipes

Commander’s Palace is a New Orleans establishment, they usually make fabulous seafood gumbo. Commander’s Palace Seafood gumbo is a medley of seafood and greens, together with shrimp, crab, oysters, onions, garlic, peppers, and okra. You don’t know what you’re lacking for those who haven’t tried one of the best gumbo.

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About Commander’s Palace Restaurant

For effectively over 100 years, Commander’s Palace has been a commemorated New Orleans landmark within the Backyard District. The restaurant has earned seven James Beard Basis awards. However there may be rather more to this legendary restaurant than its haute Creole delicacies and notorious 25-cent lunchtime martini specials.

Commander’s Palace has been serving up traditional Cajun and Creole recipes for generations, ready by a few of the best cooks in Louisiana, together with Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and Meg Bickford.

One of the vital well-liked dishes on the menu is the seafood gumbo. No journey to New Orleans is full with no go to to Commander’s Palace for a bowl of this fabulous gumbo. Their eating room is elegant with glass chandeliers and wealthy, plush chairs, and the hand-painted murals within the eating room are pretty. 

Nonetheless, for those who can’t make it to the Huge Simple, you may nonetheless savor the style of this dish by cooking up a batch at dwelling utilizing the Louisiana seafood gumbo recipe beneath.

What’s Gumbo?

At its coronary heart, gumbo is just a stew. This Creole recipe originated in Lousianna on the flip of the twentieth century and is so ingrained within the space’s tradition that it’s listed because the state’s official delicacies.

Historically, gumbo was produced from something that walks, flies, or swims, however today, the preferred variations are hen, sausage, or seafood.

So, what’s normally in gumbo moreover meat or fish?

First off, all gumbos comprise onions, bell peppers, and celery. These three greens are so prevalent in Cajun and Creole cooking that they’re generally known as the ‘Holy Trinity’ of the delicacies.

Along with the veggies, gumbos all the time comprise some thickener. Most recipes name for utilizing okra along with filé powder or roux. Okra is a well-liked vegetable all through the South. Filé powder comes from the leaves of the American sassafras tree. Roux is a combination of flour and fats.

The substances used for thickening on this recipe are roux and okra.

Isn’t Gumbo Simply One other Identify For Jambalaya?

Don’t be confused in relation to gumbo and jambalaya. Though each are well-liked Lousiana dishes, they don’t seem to be the identical factor.

Jambalaya is a barely older recipe than gumbo and first started showing in New Orleans’s French Quarter within the late 1800s.

Moreover the recipe’s origins, essentially the most distinct distinction is how every dish makes use of rice. Gumbo is served on prime of white rice, whereas white rice is cooked in the identical pot as the remainder of the jambalaya.

The cooking methodology for jambalaya creates a naturally thicker stew and eliminates the necessity for added thickeners.

Seafood Gumbo Substances

Right here’s a listing of what you have to to make seafood gumbo:

• All-purpose flour – that is to make a darkish brown roux
• Vegetable shortening – You should use shortening or vegetable oil 
• Recent garlic cloves
• Onion – white onions are really useful. Yellow onions are okay to make use of. 
• Pink or Inexperienced Bell pepper
• Celery
• Peeled uncooked shrimp (contemporary is finest, however frozen is okay)
• Tomato sauce
• Crab meat (claw meat is most well-liked) 
• Water
• Bunch Parsley
• Thyme
• Bay leaves
• Okra – contemporary okra is finest 
• Oysters with juice

The best way to Make Seafood Gumbo

Listed here are the steps for making this copycat Commanders Palace gumbo recipe:

1. Prepare dinner flour and shortening in a big pot over medium-high warmth till the flour turns brown and begins to scent nutty. Stir sometimes.
2. Add garlic and prepare dinner till golden brown.
3. Add onion, bell pepper, and celery, and prepare dinner till clear, scraping the edges and backside of the pot.

4. Decrease warmth to low, and add shrimp and tomato sauce. Simmer for 10 minutes, stir in water, and mix effectively.
5. Add all different substances besides okra and oysters. Prepare dinner for about half-hour.
6. Add okra, and prepare dinner till the okra turns shiny inexperienced.
7. Add oysters and prepare dinner for 10 minutes.
8. Serve the gumbo in a soup bowl over steamed rice.

Ideas For Cooking and Storing the Roux For This Louisiana Seafood Gumbo Recipe

• Rule the roux. Watch out when making your roux. Ideally, you intention for a darkish, melted chocolate coloration, however it’s simple to burn the flour. Warmth very slowly till it reaches the specified coloration. It could possibly take as much as an hour to succeed in the right coloration, however bear in mind, you may all the time use an under-colored roux, however you may’t use one you burn. If black spots seem, you’ve burnt the roux and should begin over.
• Don’t waste an awesome roux. Making a roux takes time. You possibly can double or triple the quantity you want for the seafood gumbo recipe after which retailer the remainder in an hermetic container within the freezer.
• Use a picket spoon. Use a wooden spoon. You can be stirring for a very long time. A metallic spoon will warmth up and change into uncomfortable.

What to serve with Gumbo

​Now that you’ve got made a scrumptious pot of gumbo in your personal kitchen, what do you have to serve with this? I like to recommend a chilly beer. Seize some Abita beer if you wish to get pleasure from gumbo just like the residents of New Orleans. Listed here are just a few further solutions. 

• Rice – Scorching buttered rice is ideal to serve with Gumbo. 
• Potato Salad – Individuals in Northern Louisiana get pleasure from a scoop of potato salad with their gumbo. A mustard-based potato salad is one you need to attempt together with your gumbo. 
• Pickled Okra – The brine of the pickled okra is a good palate cleanser. 
• Sliced inexperienced onions – Some individuals like to sprinkle inexperienced onions on their gumbo when serving it. 

The best way to Retailer and Reheat Seafood Gumbo Leftovers

Storing: Permit the gumbo to chill to room temperature for not more than 2 hours. Switch the gumbo to an hermetic container, leaving about an inch of house on the prime to develop for those who plan on freezing. Retailer within the fridge for as much as 3 days.

Freezing: Permit the gumbo to chill to room temperature for not more than 2 hours. Switch the gumbo to a freezer-safe container, leaving about an inch of house on the prime to permit for enlargement. Seafood gumbo might be frozen for as much as 3 months for highest quality. Thaw it within the fridge in a single day.

Reheating: Switch the gumbo to a pot and warmth over medium-low warmth, stirring sometimes till heat. All the time make sure the gumbo reaches an inside temperature of at the least 165°F when reheating. Overcooking could cause seafood to change into inflexible, so keep away from boiling it vigorously.

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