CHICKEN GOMBO WITH OYSTERS
(La Cuisine Creole, 1885)
Take a young chicken, or the half of a grown one; cut it up, roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings, as if for fricassee.
Cut up a quart of fresh green okras, and take out the chicken and fry the okra in the same lard.
When well browned return the chicken to the pot and boil.
Add to it a large slice of ham; a quarter of a pound will be about right for this gombo.
Pour on to the chicken, ham and okra, half a gallon of boiling water, and let it boil down to three pints.
Ten minutes before serving pour into the boiling soup two dozen fine oysters with half a pint of their liquor. Let it come to a good boil, and serve it with well-boiled rice.
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