Legendary Seafood Gumbo
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Commander’s Palace ships its famous Gumbo nationwide on Goldbelly! 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 seafood 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 warm 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.
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.
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!