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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 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

Other Seafood Soups




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OYSTER GOMBO with FILÉE, No. 1
(La Cuisine Creole, 1885)


Take a grown chicken, fifty oysters, and a half-pound of ham to flavor the gombo.

Cut up two onions fine, fry them in lard and thicken the gravy with flour; a teaspoonful will be enough.

Cut up the chicken and ham, and put them to fry with the onions.

Let all cook gently till brown, then put in a pint of boiling water and boil the chicken until it is almost in pieces.  

Half-an-hour before dinner pour in the oysters and their liquor.

When ready for the table take a large spoonful of fresh powdered sassafras leaves or filée, wet it with a little of the soup, and stir it into the soup. If not thick or ropy enough, stir in another spoonful. Do not let the soup boil after the filée is put in, but remove it from the fire, or serve it immediately.
 

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