Maigre Shrimp Gombo for Lent
From La cuisine creole, 1885
Can substitute with dry codfish if shrimp is unavailable.
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
2231Calories
86 gProtein
79 gCarbs
180 gFat
Full nutrition (34 nutrients)
Calories2231 kcal
Protein86 g
Carbohydrates79 g
Fiber5.1 g
Sugars13 g
Total Fat180 g
Saturated Fat109 g
Monounsaturated Fat50 g
Polyunsaturated Fat6.5 g
Omega-30.7 g
Cholesterol1106 mg
Sodium2313 mg
Potassium1275 mg
Calcium467 mg
Iron6.7 mg
Magnesium167 mg
Phosphorus1110 mg
Zinc5.6 mg
Copper1.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A1473 mcg
Vitamin E5.1 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B125.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate164 mcg
Choline59 mg
Caffeine0 mg
Water1638 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.
MAIGRE SHRIMP GOMBO FOR LENT. Boil a pint of shrimps in a quart of water ; give them only one boil up; then set them to drain and eool, re- serving the water they were boiled in. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley, and fry them brown in a little lard or butter; add to the okra the shrimps and the strained water in which they were boiled. Let ail boil for an hour, and sea- son with sait and pepper to taste. When shrimp and crabs can not be procured, half a pound of dry codfish, soaked an hour or two, and chopped fine, will do very well. Ail gombo should be thiekened with a little flour
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