Best Commanders Seafood Sausage Recipes

COMMANDER'S PALACE SEAFOOD GUMBO

Steps:

• Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.
• Cook on medium heat for 10 minutes, stirring occasionally.
• Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.
• Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.
• Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.
• Combine filé powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.
• Served over cooked rice and season to taste with Tabasco sauce.

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD

Steps:

• Heat a heavy skillet and saute sausage. Drain off fat and discard.
• Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
• Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
• Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.

SEAFOOD JAMBALAYA

Steps:

• Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
• Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
• To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
• Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

COMMANDER'S PALACE CREOLE BOUILLABAISSE

Steps:

• To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
• Add the crab and shrimp shells; saute for ten minutes.
• Add the rest of the vegetables and cook until tender, about 20 mintues.
• Add stock or water and wine, herbs and saffron; simmer for an hour.
• Puree in batches and strain.
• To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
• Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
• Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
• Add 8 cups of the broth and bring to a boil.
• In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
• Add oysters and crab meat to the broth and seafood mixture.
• Add sauteed vegetables to the mixture and season to taste with salt and pepper.

CRABMEAT IMPERIAL FROM COMMANDER'S PALACE

Steps:

• Preheat oven to 350°F.
• In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
• Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
• Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
• In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
• Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
• Bake until bubbly.

GUMBO YA-YA

Steps:

• Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook's Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
• Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it's fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
• Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
• To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.