(La Cuisine Creole, 1885)

This is a most excellent form of soup, and is an economical way of using up the remains of any cold roasted chicken, turkey, game, or other meats.
Cut up and season the chicken, meat, or other material to make the soup; fry to a light brown in a pot, and add boiling water in proportion to your meat.

Two pounds of meat or chicken (bones and all), with half a pound of ham, or less of breakfast-bacon, will flavor a gallon of soup, which, when boiled down, will make gombo for six people. When the boiling water is added to the meat, let it simmer for at least two hours.

Take the large bones from the pot, and add okra or a preparation of dried and pounded sassafras-leaves, called filée. This makes the difference in gombo. For gombo for six people use one quart of sliced okra; if filée be used, put in a coffeecupful. Either gives the smoothness so desirable in this soup.

Oysters, crabs, and shrimp may be added when in season, as all improve the gombo.  Never strain gombo.

Add green corn, tomatoes, etc., etc., if desired. Serve gombo with plain-boiled rice.

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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