Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

GOMBO WITH CRABS, OR SHRIMP
(La Cuisine Creole, 1885)


To a pound of beef add half a pound knuckle of ham; chop up both in inch pieces and fry them brown in two tablespoonfuls of boiling lard;

add to them four large crabs cut up, or a pound of peeled shrimps, or both if desired;

cut into this four dozen small young okra pods, one large onion, a little red pepper, and salt to taste.

Let all simmer on a slow fire for about twenty minutes; then fill up with warm water, enough to cover the contents two inches deep. Let this boil for two hours.

If it becomes too thick, add as much water as required.

If preferred, a chicken can be used instead of the beef.

 

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

 

3 Young Chefs
Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!