How New Orleans’ Best Gumbo is Made - Made to Order - Bon Appétit
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Date: 2026-04-12
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Comments and reviews: 20
charlessarver8350
Lally Brennan owner/manager of Commanders Palace came to my moms house around Christmas in 1986. I happened to have made a pot of gumbo that day. She got a bowl and took a bite and her eyes got real big and she said OMG that's the best thing I've ever had in my mouth. Emeril Lagasse was the Chef there at the time, she took some to him. She never told me what his assessment was but I still claim bragging rights to that.
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Lally Brennan owner/manager of Commanders Palace came to my moms house around Christmas in 1986. I happened to have made a pot of gumbo that day. She got a bowl and took a bite and her eyes got real big and she said OMG that's the best thing I've ever had in my mouth. Emeril Lagasse was the Chef there at the time, she took some to him. She never told me what his assessment was but I still claim bragging rights to that.
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LaminarSound
Amazing recipe. Honestly, ive made hundreds of gumbos but never without a whole chicken. I was taught by Mawmaw and Pawpaw, both 100% cajun. Doesnt matter if its a seafood gumbo, okra gumbo. always a whole chicken. This recipe actually makes me wanna try a legit seafood stock instead of the chicken stock base. But there will always, ALWAYS be rice lol
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Amazing recipe. Honestly, ive made hundreds of gumbos but never without a whole chicken. I was taught by Mawmaw and Pawpaw, both 100% cajun. Doesnt matter if its a seafood gumbo, okra gumbo. always a whole chicken. This recipe actually makes me wanna try a legit seafood stock instead of the chicken stock base. But there will always, ALWAYS be rice lol
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teddymartinii1979
I grew up in cajun country, and make my gumbo pretty much the same way, but the diced tomatoes surprised me. That is more creole than cajun. I've never used fish sauce, but it does make sense, especially with the Vietnamese populating that came to the Gulf coast in the 1970s after the war.
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I grew up in cajun country, and make my gumbo pretty much the same way, but the diced tomatoes surprised me. That is more creole than cajun. I've never used fish sauce, but it does make sense, especially with the Vietnamese populating that came to the Gulf coast in the 1970s after the war.
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Liquid_Alchemy
I've been making gumbo for years and recently started adding fish sauce about two years ago. I will never go back, and I'll never tell any family member that I use it in my gumbo in order to keep peace in the house. The added depth of flavor and umami is a great hack.
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I've been making gumbo for years and recently started adding fish sauce about two years ago. I will never go back, and I'll never tell any family member that I use it in my gumbo in order to keep peace in the house. The added depth of flavor and umami is a great hack.
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williamclark1633
In my humble opinion, Maggie at Tony's Restaurant on Seventh Street and Magazine ( now called Joey Kay's) made the best seafood gumbo I've ever eaten. She cooked there back in the late 70's into the 80's. That's when I worked at Winston Restaurant at the Hilton.
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In my humble opinion, Maggie at Tony's Restaurant on Seventh Street and Magazine ( now called Joey Kay's) made the best seafood gumbo I've ever eaten. She cooked there back in the late 70's into the 80's. That's when I worked at Winston Restaurant at the Hilton.
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dannogoo
My wife also cooks some mean gumbo but I would love to to try Chef Meg's. Her gumbo is as fabulous as her looks. Will have to make time for Commander's next time we go to New Orleans. I probably will smuggle in some rice though. Can't do gumbo with out rice.
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My wife also cooks some mean gumbo but I would love to to try Chef Meg's. Her gumbo is as fabulous as her looks. Will have to make time for Commander's next time we go to New Orleans. I probably will smuggle in some rice though. Can't do gumbo with out rice.
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marcuscicero9587
I'd clean the restaurants pots for a week, for free, just to watch her techniques in the kitchen. been to Commander's, all the staff are just lovely people. ask for the pumpkin curry soup. the Leidenheimer bread is wonderful.
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I'd clean the restaurants pots for a week, for free, just to watch her techniques in the kitchen. been to Commander's, all the staff are just lovely people. ask for the pumpkin curry soup. the Leidenheimer bread is wonderful.
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tomsevers1135
I am jealous of how dark you can make your roux. I am in Kansas now. When I talk to may Louisiana friends here about gumbo we all talk about how brave/scared we are in how dark we make our roux. You take the cake (of course.
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I am jealous of how dark you can make your roux. I am in Kansas now. When I talk to may Louisiana friends here about gumbo we all talk about how brave/scared we are in how dark we make our roux. You take the cake (of course.
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Kevin-o6v2z
Me. watching as I eat a bowl of SpegettiOs that took three munutes to prepare ( I did add a couple slices of Kraft yellow cheese and fresh ground pepper. I just looked over at my pot and pans. and told them. ONE DAY. ONE DAY.
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Me. watching as I eat a bowl of SpegettiOs that took three munutes to prepare ( I did add a couple slices of Kraft yellow cheese and fresh ground pepper. I just looked over at my pot and pans. and told them. ONE DAY. ONE DAY.
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air7127
When I went I got the turtle soup and the souffle. The place is very fancy but we got a table very late in the evening. They were so gracious, showed me the kitchen. What a fantastic experience. Must get the gumbo next time.
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When I went I got the turtle soup and the souffle. The place is very fancy but we got a table very late in the evening. They were so gracious, showed me the kitchen. What a fantastic experience. Must get the gumbo next time.
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ianmcdonald002
I’ve never seen anyone add tomatoes or Worcestershire sauce to gumbo. I may skip the tomatoes next time but will definitely try the Worcestershire and fish sauce. Def enjoyed the tips on making the stock as well.
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I’ve never seen anyone add tomatoes or Worcestershire sauce to gumbo. I may skip the tomatoes next time but will definitely try the Worcestershire and fish sauce. Def enjoyed the tips on making the stock as well.
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mashkengrute
To me Comanders Palace is the best restaurant i have ever eaten at, once i had the oportunity of the degustation menu at the chefs table inside the kitchen at their Las Vegas outpost, the best experience ever!
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To me Comanders Palace is the best restaurant i have ever eaten at, once i had the oportunity of the degustation menu at the chefs table inside the kitchen at their Las Vegas outpost, the best experience ever!
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johnBarry-w4u
For some reason, I was mezmerized by this chef.
Wonderful presentation and narrative. but almost distracting in her complete cuteness.
I would love to ask her out, but my wife won't let me.
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For some reason, I was mezmerized by this chef.
Wonderful presentation and narrative. but almost distracting in her complete cuteness.
I would love to ask her out, but my wife won't let me.
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marksam7241
You never see Asians educating the world on Italian food, or Mexicans lecturing on French cuisine, yet everyone else is allowed to teach about Black food and culture with nare a Black face to be seen
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You never see Asians educating the world on Italian food, or Mexicans lecturing on French cuisine, yet everyone else is allowed to teach about Black food and culture with nare a Black face to be seen
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davidbarnett8617
I'm really glad she mentioned it was better the next day. I make large pots of gumbo, let sit in the refrigerator overnight, and then vacuum seal individual potions. Gumbo is a labor of love.
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I'm really glad she mentioned it was better the next day. I make large pots of gumbo, let sit in the refrigerator overnight, and then vacuum seal individual potions. Gumbo is a labor of love.
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Chaspickle
Had to watch on Mute, the voice is like a chalkboard to me. Not everyone else will agree of course but wow maybe i am high strung at the moment or hangry. Great looking Gumbo though. lol
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Had to watch on Mute, the voice is like a chalkboard to me. Not everyone else will agree of course but wow maybe i am high strung at the moment or hangry. Great looking Gumbo though. lol
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bonappetit
The whitest gumbo I’ve ever seen dont you claim that gumbo is the best anything black restaurants all through New Orleans hold that title that soup she made looks so tasteless
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The whitest gumbo I’ve ever seen dont you claim that gumbo is the best anything black restaurants all through New Orleans hold that title that soup she made looks so tasteless
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stevenzyla
I miss being an honorary Coonass in Baton Rouge. My buddy Thibodaux inducted me after a bit of Wild Turkey and a couple of hands of high low jack and game. Miss those days.
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I miss being an honorary Coonass in Baton Rouge. My buddy Thibodaux inducted me after a bit of Wild Turkey and a couple of hands of high low jack and game. Miss those days.
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kss-i5v
what she's actually making is a seafood green gumbo. green gumbo is the only version of gumbo that should have vegetables in it. other than green onions at the end, of course.
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what she's actually making is a seafood green gumbo. green gumbo is the only version of gumbo that should have vegetables in it. other than green onions at the end, of course.
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sammyd0318
Texas Louisiana here. The dish looks great I would try it but no one out here makes gumbo like gravy. We make it like sewage water a little thick and a little thin lol
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Texas Louisiana here. The dish looks great I would try it but no one out here makes gumbo like gravy. We make it like sewage water a little thick and a little thin lol
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