Oyster Gumbo

Ingredients

• 1 pint oysters
• 1 cup cooked or canned okra
• 4 cups Fish Stock
• 2 cups tomatoes, cooked or canned
• 4 cup butter
• 1 tablespoon chopped onion
• Salt
• Pepper

Method

1. 1

   Clean, pick over, and parboil oysters; drain and add oyster liquor to Fish Stock.

2. 2

   Cook onion 5 minutes in half the butter.

3. 3

   Add to stock.

4. 4

   Then add okra, tomatoes, heated and drained from some of their liquor, oysters, and remaining butter.

5. 5

   Season.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 66. The excerpt below is the record exactly as published.

OYSTER GUMBO 1 pint oysters 1 cup cooked or canned okra 4 cups Fish Stock (p. 160) 2 cups tomatoes, cooked or canned 4 cup butter Salt 1 tablespoon chopped onion Pepper

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