MAIGRE SHRIMP GOMBO
(La Cuisine Creole, 1885)
Boil a pint of shrimps in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.
Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley, and fry them brown in a little lard or butter; add to the okra the shrimps and the strained water in which they were boiled.
Let all boil for an hour, and season with salt and pepper to taste.
When shrimp and crabs cannot be procured, half a pound of dry codfish, soaked an hour or two, and chopped fine, will do very welL
All gombo should be thickened with a little flour—browned if preferred—and stirred in just before adding the water; then boil an hour.