Commanders Palace Seafood Gumbo



  • 6 tablespoons all purpose flour
  • 1/2 cup shortening
  • 6 cloves chopped garlic
  • 1/2 cup diced onion
  • 1/4 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 2 pounds shrimp peeled
  • 8 ounces tomato sauce
  • 3 quarts water
  • 1 pounds crabmeat claw preferred
  • 1 bunch chopped Parsley
  • 1/2 teaspoon thyme
  • 3 bay leaves
  • 8 ounces okra frozen
  • 1/2 pint Oysters with Juice
  • salt and pepper to taste


  • Make a roux with the flour and shortening. Cook flour and shortening in a large pot over medium-high heat until the flour turns brown and begins to smell nutty.
  • Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent.
  • Turn heat down to low, and add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well.
  • Turn heat down to simmer and add all other ingredients except okra and oysters.
  • Cook for about 30 minutes add okra, and cook until the okra turns bright green.
  • Add oysters and cook 10 minutes longer. Serve in a soup bowl over steamed rice.

Recipe Tips for the Cook

  • Do not use a cast iron pot to cook the soup, it will discolor the soup.  Stainless steel, or a ceramic pot like Le Cruset is recommended.


Calories: 650kcal | Carbohydrates: 21g | Protein: 71g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 621mg | Sodium: 3073mg | Potassium: 969mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2225IU | Vitamin C: 68.8mg | Calcium: 497mg | Iron: 8.2mg

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