MAIGRE OYSTER GOMBO
(La Cuisine Creole, 1885)

Take 100 oysters with their juice, and one large onion; slice the onion into hot lard and fry it brown, adding when brown a tablespoonful of flour and red pepper.


When thick enough pour in the oysters. Boil together twenty minutes.


Stir in a large spoonful of butter and one or two tablespoonfuls of filée, then take the soup from the fire and serve with 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


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