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Classic
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page 19
this soup. Oysters, crabs, and shrimp may be added when in season, as all
improve the gombo. Never strain gombo. Add green corn, tomatoes, etc., etc., if
desired. Serve gombo with plain-boiled rice.
GOMBO WITH CRABS, OR SHRIMP
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 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.
SIMPLE OKRA GOMBO
Chop a pound of beef and half a pound of veal brisket into squares an inch
thick; slice three dozen okra pods, one onion, a pod of red pepper, and fry all
together. When brown pour in half a gallon of water; add more as it boils away.
Serve with rice as usual.
OYSTER GOMBO WITH FILEE, NO. 1
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
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