Louisiana Gumbo

Ingredients

• Cut up a fat grown fowl as for soup
• let boil in three quarts of water
• put in a gill of finely minced onion
• a good handful of flour over a quart of sliced, tender okra
• add a teacupful of peeled and chopped tomatoes
• keep it boiling slowly until reduced to three pints
• Season with salt and pepper to taste
• make very hot with red pepper pods cooked in it
• A slice of old ham fried and added when the okra is put in gives a most excellent flavor
• have a helping of rice in each soup plate

Method

1. 1

   Cut up a fat grown fowl and boil in three quarts of water until the meat is ready to fall from the bones.

2. 2

   Remove the chicken, mince half of it, and return to the pot.

3. 3

   Fry two slices of fat ham or pork, then add minced onion and stir until brown.

4. 4

   Add okra and tomatoes, cook for twenty minutes, then add to the soup.

5. 5

   Keep boiling until reduced to three pints.

6. 6

   Season with salt, pepper, and red pepper pods.

7. 7

   Serve with rice.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 5. The excerpt below is the record exactly as published.

LOUISIANA GUMBO. (Recipe given by a Creole lady and tested under her direction. This is different from any recipe I ever saw for gumbo, and decid- edly the nicest). Cut up a fat grown fowl as for soup and let boil in three quarts of water until the meat is ready to fall from the bones, and the water is reduced to two quarts. ‘Take out the chicken and mince one half of it very fine and return to the pot. Which must be kept simmering. Fry two slices fat ham or pork until the grease is extracted, then remove ia the meat, and put in a gill of finely minced onion, and stir until a delicate brown. Sift a good handful of flour over a quart of sliced, tender okra and put that into the pan with the onion. Stir about until well fried, then adda teacup- ful of peeled and chopped tomatoes. Let all cook for twenty minutes, then add to the soup and keep it boiling slowly until reduced to three pints. Season with salt and pepper to taste, and make very hot with red pepper pods cooked init. A slice of old ham fried and added when the okra is put in gives a most excellent flavor. When serving the gumbo have a helping of rice in each soup plate

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