Creole Gumbo Soup

Ingredients

• two young chickens
• flour
• a tablespoonful of chopped thyme
• a tablespoonful of rosemary
• two bay leaves
• a sprig of tarragon
• four quarts of water
• two large onions
• two heaping quarts of sliced okra
• one cut up pod of red pepper
• a can of tomatoes
• a pint of shrimps
• well boiled and dry rice

Method

1. 1

   Cut chickens into pieces, coat with flour, and fry until light brown.

2. 2

   Boil chicken with ham bone, thyme, rosemary, bay leaves, and tarragon in water until meat loosens from bones.

3. 3

   Fry onions, add okra and red pepper, and stir until okra wilts.

4. 4

   Remove bones, cook for 45 minutes, then add tomatoes and shrimps.

5. 5

   Serve with rice in each soup plate.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 66. The excerpt below is the record exactly as published.

two young chickens, cut in pieces, Cl'MBO SOUP r<^^l ^" flour and fry to light brown. Take the fried chicken, a ham bone stripped of meat for flavor, a tablespoonful of chopped thyme, of rose- mary, two bay leaves, a sprig of tarragon and boil in four quarts of water until the meat loosens from the bones. Slice and fry brown two large onions and add two heaping quarts of sliced okra and one cut up pod of red pepper. Stir all over the fire until the okra is thoroughly wilted then remove the larper bones and let cook three quarters of an hour before serving. Half an hour before serving add a can of tomatoes or an equal quantity of fresh ones, and a pint of shrimps, boiled and shredded. Have a dish of well boiled and dry rice

Cook this with the app: pantry check, scaling, and the assistant.