(La Cuisine Creole, 1885)

Take six large crabs, throw them in cold water for a few moments.

When cool cut off the limbs—while they are living if possible, as this renders them more delicate;

clean them, and. put them to fry, shells and all, in a pot containing a cup of lard, a cup of cut onions, a small bunch of parsley, and two tablespoonfuls of browned flour.

Let them cook about fifteen minutes, and then pour on them two pints of boiling water and a quart of sliced okra;

let it all stew gently for half an hour, and add a slice of lean ham and a quart of good veal or beef stock (made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart);

season with a teaspoonful of salt, and same of black and red pepper, and let all boil for half; an hour.

This soup can be made in the oyster season by putting in a quart of oysters and two quarts of their liquor instead of the boiled beef stock.

La Cuisine Creole 1885
GOMBOS (Gumbos)

Remarks on Gombos

Gombo with Crabs or Shrimp

Oyster Gombo with Filée

Gombo Filée with Oysters

Chicken Gombo w/Oysters

Maigre Oyster Gombo

Maigre Shrimp Gombo

Crab Gombo with Okra




Classic Seafood Recipes & Fish Recipes




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