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Classic
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pour into the boiling soup two dozen fine oysters with half a pint of their
liquor. Let it come to a good boil, and serve it with well-boiled rice.
MAIGRE OYSTER GOMBO
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 filee, then
take the soup from the fire and serve with rice.
MAIGRE SHRIMP GOMBO FOR LENT
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 can not 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.
CRAB GOMBO, WITH OKRA
Take six large crabs, throw them in cold water for a few moments. When cool cut
off the limbs--while they are living if possible, as this renders them more
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