Oyster Gumbo

Ingredients

• a large tablespoon of beef drippings
• two tablespoons of flour
• one large minced onion
• a good pinch of thyme
• one good-sized minced sweet pepper
• two tablespoons of canned tomatoes
• one quart of juice from which you have drained the oysters
• one clove of minced garlic
• one teaspoon of minced parsley
• a dash of cayenne pepper

Method

1. 1

   Have a deep soup pot very hot.

2. 2

   Put in a large tablespoon of beef drippings and two tablespoons of flour.

3. 3

   Stir constantly until brown.

4. 4

   Add one large minced onion, a good pinch of thyme, and one good-sized minced sweet pepper without its seed.

5. 5

   When these become quite brown, add two tablespoons of canned tomatoes.

6. 6

   Stir continually till the whole is well cooked, adding a little tomato-juice to keep from burning.

7. 7

   Add one quart of juice from which you have drained the oysters, one clove of minced garlic, one teaspoon of minced parsley, salt to taste, and a dash of cayenne pepper.

8. 8

   Allow the soup to boil five minutes.

9. 9

   Add the drained oysters, letting them boil three minutes.

10. 10

    Last of all, while the soup boils, add a teaspoon of file powder, stirring thoroughly.

11. 11

    Remove at once from the fire, and serve with hot boiled rice, a tablespoon to each soup plate, and the soup poured over the rice.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 20. The excerpt below is the record exactly as published.

OYSTER GUMBO A NEW ORLEANS DISH Have a deep soup pot very hot. Put in a large tablespoon of beef drippings and two tablespoons of flour. Stir con- stantly until brown. Add one large minced onion, a good pinch of thyme, and one good-sized minced sweet pepper without its seed. When these become quite brown add two tablespoons of canned tomatoes. Stir continually till the whole is well cooked, adding a little tomato- juice to keep from burn- ing. Add one quart of juice from which you have drained the oysters that go with the juice. Also one clove of minced garlic, one teaspoon of minced parsley, salt to taste, and a dash of cayenne pepper

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