Mobile Bay Gumbo

Ingredients

• Cut in pieces three fat young squirrels
• Cover with a quart of water
• add a slice of lean ham cut in dice
• a carrot and onion sliced
• a carrot and onion sliced
• pieces of celery
• two sliced tomatoes
• two cut up green peppers (seeds removed)
• a bay leaf
• some sweet herbs
• two pounds of nice okra, cut in half
• add one pint of oysters from which the liquor has been drained
• Thicken with a little butter and flour braided together

Method

1. 1

   Cut squirrels, cover with water, add ham, carrot, onion, celery, tomatoes, green peppers, bay leaf, and herbs.

2. 2

   Simmer until tender.

3. 3

   Add okra and stew until tender.

4. 4

   Thicken with butter and flour, then add oysters and simmer for three minutes.

5. 5

   Serve in a deep platter surrounded with rice.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 19. The excerpt below is the record exactly as published.

MOBILE BAY GUMBO — Cut in pieces three fat young squirrels. Cover with a quart of water and add a slice of lean ham cut in dice, a carrot and onion sliced, pieces of celery, two sliced tomatoes, two cut up green peppers (seeds removed), a bay leaf and some sweet herbs. Simmer until tender and then add two pounds of nice okra, cut in half. Stew until tender. Thicken with a little butter and flour braided together. Then add one pint of oysters from which the liquor has been drained

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