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Commander’s Palace Creole Bouillabaisse: A Taste of New Orleans

The first time I tasted bouillabaisse, it was at a tiny bistro tucked away in the French Quarter. The aroma alone, a heady blend of the sea and fragrant spices, was enough to transport me. But when that first spoonful hit my palate – a symphony of tender seafood, rich broth, and a whisper of saffron – I knew I’d encountered something truly special, something that spoke of long-simmered traditions and the vibrant spirit of New Orleans. Little did I know, years later I would get the chance to recreate this magic in my own kitchen, thanks to Chef Jamie Shannon’s incredible recipe from Commander’s Palace.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8
Yield: 8 servings
Dietary Type: Pescatarian

Ingredients

For the Broth Base:

½ cup olive oil
¼ cup garlic, peeled and chopped
4 blue crabs (gumbo crabs)
½ lb shrimp shells (fresh, not frozen, plus heads)
1 jalapeno, minced and seeded
4 celery stalks, coarsely chopped (no leaves)
2 carrots, peeled and coarsely chopped
3 leeks, split, cleaned and coarsely chopped
3 red bell peppers, seeded and chopped
4 large onions, peeled and coarsely chopped
6 tomatoes
2 quarts fish stock (or 1 quart water plus 1 quart white wine)
2 fresh thyme sprigs
8 basil leaves, stemmed and chopped
1 pinch saffron

For the Bouillabaisse:

½ cup olive oil
3 tablespoons garlic, minced
24 mussels, scrubbed and de-bearded
8 slices seafood sausage (Commander’s Seafood Sausage)
8 ounces fish fillets, cut into pieces (trout or sheepshead preferred)
¾ cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
24 oysters, shucked
2 leeks, split, cleaned and julienned
2 tomatoes, peeled and chopped
1 carrot, peeled and chopped
1 red pepper, seeded and julienned
8 baby new potatoes, quartered and blanched for five minutes
24 jumbo shrimp, peeled with tails left on
1 lb crabmeat
Salt and pepper, to taste
Fresh parsley, minced (for garnish)

Equipment Needed:

Large pot
Large pan
Medium pan
Blender
Strainer

Instructions:

Prepare the Broth Base: In a large pot, heat ½ cup of olive oil over medium heat. Add ¼ cup chopped garlic and sauté until golden, being careful not to burn the garlic.
Add 4 blue crabs and ½ lb shrimp shells to the pot. Sauté for 10 minutes, stirring occasionally to develop the flavors.
Add 1 minced and seeded jalapeno, 4 coarsely chopped celery stalks, 2 peeled and coarsely chopped carrots, 3 split, cleaned, and coarsely chopped leeks, 3 seeded and chopped red bell peppers, and 4 peeled and coarsely chopped large onions to the pot. Cook the vegetables until they are tender, about 20 minutes, stirring frequently.
Add 6 tomatoes, 2 quarts of fish stock (or 1 quart water plus 1 quart white wine), 2 fresh thyme sprigs, 8 stemmed and chopped basil leaves, and 1 pinch of saffron to the pot. Simmer the broth for 1 hour, allowing the flavors to meld together.
Carefully puree the broth in batches using a blender. Be cautious when blending hot liquids, and work in small batches to prevent splattering.
Strain the pureed broth through a fine-mesh strainer to remove any solids, resulting in a smooth and flavorful broth base. Discard the solids.
Prepare the Bouillabaisse: In a large pan, heat ¼ cup of olive oil over medium heat. Add 3 tablespoons of minced garlic and sauté until golden.
Add 24 scrubbed and de-bearded mussels, 24 peeled jumbo shrimp, 8 slices of seafood sausage, and 8 ounces of fish fillets (cut into pieces) to the pan. Cook for about 5 minutes, or until the seafood begins to turn opaque.
Pour ¾ cup of dry white wine into the pan, scraping the bottom to remove any browned bits (fond). Cook for a few minutes to allow the alcohol to evaporate slightly.
Add 8 cups of the strained broth base to the pan and bring to a boil. Reduce the heat and simmer gently.
In a medium pan, heat ¼ cup olive oil over medium heat. Add 2 split, cleaned, and julienned leeks, 2 peeled and chopped tomatoes, 1 peeled and chopped carrot, and 1 seeded and julienned red pepper. Sauté the vegetables until tender.
Add 24 shucked oysters and 1 lb crabmeat to the broth and seafood mixture. Gently stir to combine.
Add the sautéed vegetables from the medium pan to the broth and seafood mixture. Season to taste with salt and pepper.
Add 8 quartered and blanched baby new potatoes to the mixture.
Simmer for another 5-10 minutes to allow the flavors to meld and the seafood to cook through. Be careful not to overcook the seafood, as it can become tough.
Garnish with freshly minced parsley before serving.

Expert Tips & Tricks:

Make-Ahead Broth: The broth base can be made up to two days ahead of time. This allows the flavors to meld and deepen. Store it covered in the refrigerator.
Seafood Selection: Don’t be afraid to experiment with different types of seafood. Firm, white fish like cod, halibut, or grouper work well in this recipe.
Saffron Infusion: For a more intense saffron flavor, steep the saffron threads in a little warm broth or wine for about 30 minutes before adding them to the pot.
Adjusting the Spice: If you prefer a milder dish, reduce the amount of jalapeno in the broth base. For a spicier kick, leave the seeds in the jalapeno.
Deglazing the Pan: Be sure to scrape the bottom of the pan when you add the white wine to release all the flavorful browned bits that have accumulated during cooking. This will add depth and richness to the bouillabaisse.

Serving & Storage Suggestions:

Serve the Commander’s Palace Creole Bouillabaisse hot, garnished with fresh parsley. Ladle generous portions into bowls, ensuring each serving includes a variety of seafood and vegetables. Consider serving with crusty bread or a grilled baguette for soaking up the flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, being careful not to overcook the seafood. Freezing is not recommended, as the texture of the seafood may change.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	865 kcal	N/A
Total Fat	35.9g	55%
Saturated Fat	5.6g	27%
Cholesterol	244.2mg	81%
Sodium	1729.5mg	72%
Total Carbohydrate	68.9g	22%
Dietary Fiber	9.9g	39%
Sugars	14.2g	N/A
Protein	63g	126%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

Spicy Bouillabaisse: Add a pinch of red pepper flakes to the broth for extra heat.
Vegetarian Option: Omit the seafood sausage and increase the amount of vegetables. Use vegetable broth instead of fish stock. You could add some hearty beans to replace some of the heartiness lost by omitting the seafood sausage.
Regional Variations: Adapt the recipe to reflect the seafood available in your area. Clams, scallops, or mussels can be added.
Coconut Milk Bouillabaisse: Use coconut milk in place of some of the fish stock for a richer, creamier broth with a subtle coconut flavor. This works especially well with shrimp and white fish.

FAQs (Frequently Asked Questions):

Q: Can I use frozen seafood in this recipe?
A: While fresh seafood is preferred for optimal flavor and texture, you can use frozen seafood if necessary. Be sure to thaw it completely before cooking and pat it dry to remove excess moisture.

Q: What is seafood sausage, and where can I find it?
A: Seafood sausage is a type of sausage made with a blend of seafood, spices, and seasonings. You can typically find it at specialty seafood markets or butcher shops. If you can’t find it, you can substitute with andouille sausage or chorizo.

Q: How do I know when the mussels are cooked?
A: Mussels are cooked when they have opened up. Discard any mussels that do not open after cooking.

Q: Can I make this dish ahead of time?
A: Yes, you can make the broth base ahead of time and store it in the refrigerator for up to two days. Assemble the bouillabaisse closer to serving time to ensure the seafood remains fresh and flavorful.

Q: What kind of wine should I serve with this dish?
A: A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay pairs well with the flavors of this bouillabaisse.

Final Thoughts:

Commander’s Palace Creole Bouillabaisse is more than just a recipe; it’s an experience. It’s a celebration of fresh seafood, vibrant flavors, and the rich culinary heritage of New Orleans. Don’t be intimidated by the ingredient list – each element plays a crucial role in creating the complex and unforgettable taste of this dish. So, gather your ingredients, invite some friends, and embark on a culinary journey to the heart of the French Quarter. I encourage you to try it and experience the magic for yourself. Bon appétit!

Commander’s Palace Creole Bouillabaisse Recipe