Crab Gombo with Okra
From La cuisine creole, 1885
Can substitute oysters and their liquor during oyster season.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4488Calories
280 gProtein
276 gCarbs
251 gFat
Full nutrition (34 nutrients)
Calories4488 kcal
Protein280 g
Carbohydrates276 g
Fiber34 g
Sugars52 g
Total Fat251 g
Saturated Fat93 g
Monounsaturated Fat108 g
Polyunsaturated Fat34 g
Omega-30 g
Cholesterol1184 mg
Sodium9779 mg
Potassium7530 mg
Calcium2512 mg
Iron81 mg
Magnesium935 mg
Phosphorus3666 mg
Zinc51 mg
Copper9.4 mg
Manganese11 mg
Vitamin D5.6 mcg
Vitamin C167 mg
Vitamin A208 mcg
Vitamin E4.9 mg
Vitamin K470 mcg
Vitamin B63.3 mg
Vitamin B12108 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)3.7 mg
Niacin (B3)72 mg
Folate2288 mcg
Choline357 mg
Caffeine0 mg
Water3614 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 11. The excerpt below is the record exactly as published.
RAB GOMBO^ WITH OKRA. Take six large crabs, throw them in cold water for a few moments. When cool eut off the limbs — while they are living if possible, as this renders them more 22 LA CUISINE CREOLE. délicate ; clean them, and put them to f ry, shells and ail, in a pot containing a cup of lard, a eup of eut onions, a small bunch of parsley, and two tablespoonfuls of browned flour. Let them cook about fifteen minutes, and then pour on them two pints of boiling water and a quart of sliced okra ; let it ail stew gently for half an hour, and add a slice of lean ham and a quart of good veal or beef stock (made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart) ; season with a teaspoonful of sait, and same of black and red pepper
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