Gumbo A La Creole

Ingredients

• 6 crabs (boiled and cleaned)
• Large onion
• and garlic minced
• 1 lb. lake shrimp (boiled and cleaned)
• 1 qt. okra (sliced)
• 1 lb. beef brisket (if desired)
• Salt
• pepper
• bay leaf
• 1 lb. canned tomatoes

Method

1. 1

   Brown the onions and garlic in beef drippings or butter.

2. 2

   Add okra and cook until brown, then add shrimp and brown that.

3. 3

   Put into a soup pot and cover with two quarts hot water.

4. 4

   Salt and pepper the brisket, dredge with flour, and brown on both sides in a little fat.

5. 5

   Add this to the soup along with the tomatoes and crabs.

6. 6

   Cover pot and allow to simmer for 2 hours.

7. 7

   Serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 115. The excerpt below is the record exactly as published.

GUMBO A LA CREOLE. As one advertiser has it, this is the soup that made New Orleans famous. It is a great fast day soup, as it is so substantial that it con- stitutes a whole meal in itself, when served with the dry boiled rice that invariably accompanies it. The beef brisket is usually sliced and served with mustard or horseradish, as the meat course that follows when used other than a fast day meal. 6 crabs (boiled and cleaned). Large onion and garlic minced. 1 lb. lake shrimp (boiled and 2 t-spoons file. cleaned). 1 qt. okra (sliced). 1 lb. beef brisket (if desired). Salt, pepper, bay leaf. 1 lb. canned tomatoes

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