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Classic Seafood Recipes & Fish Recipes
Seafood Soups, Chowders, Bisques and Gumbos

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La Cuisine Creole (1885)
GOMBOS (Gumbos)

Remarks on Gombos
Gombo - 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

Other Seafood Soups




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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.

 

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