Chicken Gumbo (New Orleans Receipt)

Ingredients

• the carcass of a roast fowl
• Make one quart
• six slices of bacon
• two tablespoons of sifted flour
• one large chopped onion
• one large, minced, sweet pepper
• quarter of a pound of minced raw veal
• one teacup of canned tomatoes
• a pinch of thyme
• one bay leaf
• one cup of chopped celery leaves and tops
• one small pod of red pepper
• a pinch of rosemary
• one clove of minced garlic
• one teaspoon of chopped parsley
• salt to taste

Method

1. 1

   Mince the meat thoroughly fine.

2. 2

   Crack and boil the bones to make stock.

3. 3

   Fry bacon in the soup pot, add flour, then onion and sweet pepper.

4. 4

   Add chicken and veal, brown well, then add tomatoes and stock.

5. 5

   Season with thyme, bay leaf, celery, red pepper, rosemary, garlic, and parsley.

6. 6

   Boil up and simmer for an hour.

7. 7

   Before serving, add file and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 16. The excerpt below is the record exactly as published.

CHICKEN GUMBO A NEW ORLEANS RECEIPT Use the carcass of a roast fowl ; chicken is commonly used, but turkey, duck, or pheasant may be used if convenient. Mince the meat thoroughly fine. Crack and boil the bones ; the liquor so obtained makes a good stock for the gumbo. Make one quart. Chop fine six slices of bacon and fry in the bottom of your soup pot. Add two tablespoons of sifted flour. When brown add one large chopped onion and one large, minced, sweet pepper. Next add your chicken, also quarter of a pound of minced raw veal. When all is well browned, add one teacup of canned tomatoes. Next put in the quart of chicken liquor, a pinch of thyme, one bay leaf, one cup of chopped celery leaves and tops, one small pod of red pepper, a pinch of rosemary, one clove of minced garlic, and one tea- spoon of chopped parsley; salt to taste

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