Commanders Palace Seafood Gumbo with Shrimp Crab and Oysters
This authentic New Orleans gumbo recipe from the legendary Commanders Palace restaurant combines fresh Gulf seafood in a rich, dark roux-based broth. The trinity of onions, bell peppers, and celery forms the aromatic foundation, while shrimp, crabmeat, and oysters provide layers of briny sweetness. The key is building a proper brown roux and allowing the flavors to meld slowly. Perfect for entertaining or special occasions, this restaurant-quality gumbo captures the soul of Creole cooking with its complex depth and luxurious seafood medley.
Ingredients
- 6 tablespoons all purpose flour
- ½ cup shortening
- 6 cloves garlic, chopped
- ½ cup onion, diced
- ¼ cup bell pepper, chopped
- ½ cup celery, chopped
- 2 pounds shrimp, peeled
- 8 ounces tomato sauce
- 3 quarts water
- 1 pounds crabmeat, claw preferred
- 1 bunch parsley, chopped
- ½ teaspoon thyme
- 3 bay leaves
- 8 ounces okra, frozen
- ½ pint oysters with juice
- salt and pepper, to taste(optional)
Instructions
- 1
Make a roux with flour and shortening in a large pot over medium-high heat until flour turns brown and begins to smell nutty
- 2
Add garlic and cook until golden brown
- 3
Add onion, bell pepper, and celery and cook until transparent
- 4
Turn heat down to low, add shrimp and tomato sauce, simmer for 10 minutes
- 5
Stir in water and blend well
- 6
Turn heat down to simmer and add crabmeat, parsley, thyme, and bay leaves
- 7
Cook for about 30 minutes
- 8
Add okra and cook until okra turns bright green
- 9
Add oysters and cook 10 minutes longer
- 10
Serve in soup bowl over steamed rice
Tips
Cook the roux slowly and stir constantly to prevent burning - a proper brown roux is essential for authentic flavor
Add seafood in stages with shrimp first, then crab, and oysters last to prevent overcooking
Let the gumbo rest for 30 minutes before serving to allow flavors to fully develop
Good to Know
Refrigerate up to 3 days. Seafood texture may soften slightly upon reheating.
Can make base without seafood 1 day ahead. Add seafood when reheating to serve.
Ladle over steamed white rice in deep bowls. Garnish with additional chopped parsley.
Common Mistakes
Don't rush the roux or it will burn and turn bitter
Don't add oysters too early or they will become tough and rubbery
Don't skip the trinity vegetables as they provide essential flavor base
Substitutions
4
4
FAQ
Can I make this without okra?
Yes, though okra provides traditional thickening. You can substitute with a flour slurry or file powder added at the end.
What if I can't find claw crabmeat?
Lump or jumbo lump crabmeat works well, though claw meat has more flavor. Avoid imitation crab for best results.
How long does gumbo keep in the refrigerator?
Properly stored gumbo keeps 3-4 days refrigerated. The flavors often improve overnight, making it excellent for meal prep.