Legendary Seafood Gumbo
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Some restrictions applyLegendary Seafood Gumbo starts with a toasty dark roux, vegetable trinity, rich stock, and okra thickener to create a quintessential New Orleans soup or stew. Crafted through a slow cooking process by Commander’s Palace, this Haute Creole dish is traditionally served with a tablespoon of rice or warm potato salad and includes two loaves of legendary cheese-covered crispy garlic bread.
This package serves 6-8 people and includes 2 qts. of Seafood Gumbo
- Add two loaves of Garlic Bread for an additional charge. Each loaf has 12 pieces per order and serves 2-3
Price includes additional packaging to ensure products stay cold and fresh during transit
- Seafood Gumbo ships frozen with ice packs. may thaw in transit
- Upon arrival remove packaging and place in the fridge or freezer
- May be kept refrigerated for up to 2 days or frozen for up to 6 months
To Serve
If Frozen you can leave your gumbo to defrost in your refrigerator for 2 days and it should be pretty well thawed and ready to reheat by then.
- If it’s still a bit frozen, you have a few options:
Defrost with Cool Tap water and Reheat on Stove
- You can submerge the container in cool tap water and defrost in your sink for a few hours until it’s soft enough to get it out of the container with a spoon and into a small saucepot
- Place the saucepot on the stove over Med-High heat and bring the gumbo to a rolling boil. Be sure to stir the soup constantly throughout the reheating process so it does not scorch
- Test the temperature of the soup to ensure a temperature of 185*F before consuming
- Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!
Defrost and Reheat in a Microwave
- If you’re ready to enjoy it now, simply loosen the lid, but keep it on, and keep the container loosely covered
- Place the soup into the microwave on the defrost setting and follow the instructions on your microwave model for defrosting. *The soup weighs 2 lbs so set your defrost controls accordingly. *During the defrost process, pause the microwave a few times to stir the soup and place back in the microwave to continue defrosting
- Once the soup is defrosted, use a rubber spatula to remove the soup from the container and into a microwave-safe bowl
- Cover the soup with plastic wrap and continue to heat the soup on full power until hot and steaming. About 2-5 minutes depending on your microwave
- Let rest in the microwave for 1 minute to ensure heat is distributed evenly throughout the soup
- Remove from microwave and stir thoroughly
- Test the temperature of the soup to ensure a temperature of 185*F before consuming
- Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!
Roux (flour, oil), onion, celery, garlic, green bell pepper, seafood stock (white aromatics, white wine, shellfish, fin fish, water), okra, diced tomato, bay leaf, salt, pepper, Creole seasoning, hot sauce, Worcestershire, shrimp stock, shrimp, crab stock
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
