Legendary Soup Favorites Sampler - 3 Pack

Gumbo is the quintessential New Orleans soup or stew. The dish has Southern Louisiana roots that date back between 300 and 400 years ago, before New Orleans was founded, and stands today as a perfect example of how Creole food came to be.

The word “gumbo” is the African word for “okra” which is used predominately in spring and summertime gumbos as a slight thickener towards the end of the cooking process. French and Spanish food traditions are also incorporated, and this blend of cultures is the foundation for Creole cuisine. The classic flavors of gumbo start with a toasty dark roux to add body, aroma, and texture. We then add a vegetable trinity, a rich stock from local ingredients, and a perfect blend of herbs and spices. All the flavors are married together through a low and slow cooking process to complete the gumbo hours later. These days, a New Orleans gumbo is a little thicker and may be served with just a tablespoon of rice as a garnish. Country gumbos, however, are thinner but are always served with a generous portion of local rice or potato salad because of the need to stretch the portions during leaner times. Whether a country gumbo or a city gumbo, the perfect expression can be enjoyed all on its own or as a wonderful precursor to the rest of a delightful meal.

The history of turtle soup can be traced back to the early French Acadians as they settled Louisiana and founded New Orleans more than 300 years ago. The tradition of cooking eggs in your soup or stew was to ensure that your family always had enough nutrition on the table even during leaner times or between seasons. Turtle soup has been on the Commander’s Palace menu since it opened in 1893 and is recognized as being the best and most authentic version in the United States.

Add two loaves of Commander’s Palace’s legendary garlic bread. This garlic bread has been a staple in Commander’s Palace and is served warm at every table. Back in the mid 90’s, Chef Jamie Shannon got tired of making it before each shift and decided to switch it out and serve Cognac whipped chicken liver mousse instead. Although the recipe tasted great, guests revolted and demanded the New Orleans restaurant bring back the famous bread to start each meal. The risky experiment lasted only a week and the cheese-covered crispy bread was back by popular demand and here to stay.

Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.