Crab Gombo, With Okra
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Archive recipe
A historic Creole dish of crabs, lard, onions, bunch of parsley and browned flour. Adapted from Crab Gombo, With Okra, from La Cuisine Creole (1885).
Adapted from Crab Gombo, With Okra, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/crab-gombo-with-okra.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 4 aisles
Take six large crabs, throw them in cold water for a few moments
When cool cut off the limbs—while they are living if possible, as this renders them more delicate; clean them, and put them to fry, shells and all, in a pot containing a cup of lard, a cup of cut onions, a small bunch of parsley, and two tablespoonfuls of browned flour
Let them cook about fifteen minutes, and then pour on them two pints of boiling water and a quart of sliced okra
let it all stew gently for half an hour, and add a slice of lean ham and a quart of good veal or beef stock (made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart)
season with a teaspoonful of salt, and same of black and red pepper, and let all boil for half an hour
This soup can be made in the oyster season by putting in a quart of oysters and two quarts of their liquor instead of the boiled beef stock
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)