• Tommy Centola

Commander’s Palace Creole Seafood Gumbo

Updated: Jan 4

Here is another recipe from Commander’s Palace. I am not sure who created this recipe, but it is one of the best in New Orleans. The best way to sample all of the day’s soups at Commander’s is to order the Soup 1-1-1. This is a small portion of all the soups they are serving that day. They include the Turtle Soup, the Gumbo of the day and Soup of the day.

6 tablespoon Flour

1/2 cup Shortening

6 cloves Garlic, chopped

1/2 cup diced Onion

1/4 cup chopped Bell Pepper

1/2 cup chopped Celery

2 pounds peeled raw Shrimp

1 (8 ounces) can Tomato Sauce

3 quarts Water

1 pounds Claw Crabmeat

1/4 bunch chopped Parsley

1/2 teaspoon Thyme

3 Bay Leaves

1 8 (ounce) package frozen Okra

1/2 pint Oysters with Juice

Salt and Pepper

Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent. Add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well. Add all other ingredients except okra and oysters. Cook 1 hour, add okra, and cook 20 minutes. Add oysters and cook 10 minutes longer. Serve in a soup bowl over steamed rice.

Enjoy!!!

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