SEAFOOD SOUPS
(Gumbos, gumbo)
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GOMBOS: La Cuisine Creole

Remarks on Gombos
Gombo w/ 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
 

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GOMBO FILÉE WITH OYSTERS, No. 2
(La Cuisine Creole, 1885)

Fry a tablespoonful of flour in a tablespoonful of lard, let it brown slowly so as not to scorch.

Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut leeks or onions, a large slice of ham, some parsley, and stir in the browned flour.

Let this cook fifteen minutes; then pour in two quarts of oysters.

Let them boil a few minutes, season with salt and pepper; take out the parsley and sift in half a cup of dried and pounded fresh filée; if not fresh more will be required.