Gulf Seafood Gumbo for 8
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Some restrictions applyGumbo is synonymous with New Orleans. Like the city, the dish embraces the tradition of African, Caribbean, Spanish, and French cultures. This rich seafood gumbo is made with slow-simmered seafood stock, dark roux, the “trinity” (celery, bell pepper, and onion), and local Gulf shrimp and crab. Enjoy it with a little rice and some local music!
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
This package serves 8 people and includes 2 bags of Gulf Seafood Gumbo
- Each bag weighs 32 oz.
- Choose to add a cookbook!
Add Ons Include
- Palace Cafe Cookbook: The Flavor of New Orleans – Dickie Brennan presents “The Palace Café Cookbook: The Flavor of New Orleans,” featuring over 100 Creole recipes from his iconic French Quarter restaurant. The book includes classic dishes like Shrimp Tchefuncte and White Chocolate Bread Pudding, along with chef tips, anecdotes, and stunning photography. It’s a culinary journey celebrating New Orleans’ rich gastronomic traditions and perfect for fans of Creole cuisine.
- Gumbo ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove soup from packaging and place in the refrigerator or freezer.
- May be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months.
To Serve
Method 1
- Allow soup to thaw in the refrigerator overnight.
- Bring a medium-sized pot of water to a boil and place bag of soup directly into the water and turn off the heat immediately.
- Allow the bag of soup to sit in the warm water until the soup is completely warmed through.
- Serve & enjoy!
Method 2
- Allow soup to thaw in the refrigerator overnight.
- Empty entire contents of soup bag into a medium-sized pot and warm gently, stirring constantly (to avoid scorching) over medium heat until the temperature reaches 165° F.
- Serve & enjoy!
- Gulf Seafood Gumbo – Vegetable Oil, Okra, Salt, Worcestershire, Tomato, Thyme, All Purpose Flour, Crystal Hot Sauce (Cayenne Pepper, Vinegar, Salt), Celery, Onion, Bell Pepper, Seafood Stock (Tomato, Bay Leaves, Black Peppercorn, Blue Crabs, Shrimp Heads And Shells, Thyme, Celery, Onion)
New Orleans Classics From the Legendary Restaurateur
New Orleans Classics From the Legendary Restaurateur
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan leads Dickie Brennan & Co., which operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal's Manale, the birthplace of BBQ shrimp.
Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city's dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
