Okra Gumbo
archive.org
3 of 10 items checked · 4 aisles
Produce
- Checked by You
Meat & Poultry
Pantry / Durable
Spices & Seasoning
- Checked by You
- Checked by You
Archive recipe
A historic Creole dish of chicken, onion, fresh tomatoes, okra, and pod of red pepper. Adapted from Okra Gumbo, from The Picayune's Creole Cook Book (1910).
Adapted from Okra Gumbo, in The Picayune's Creole Cook Book (1910), 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/okra-gumbo.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 4 aisles
Clean and cut up the chicken
Cut the ham into small squares or dice and chop the onions, parsley and thyme
Skin the tomatoes, and chop fine, saving the juice
Wash and stem the okras and slice into thin layers of one-half inch each
Put the lard or butter into the soup kettle, and when hot add the chicken and the ham
Cover closely and let it simmer for about ten minutes
Add the chopped onions, parsley, thyme and tomatoes, stirring frequently to prevent scorching
Add the okras, and when well-browned, add the juice of the tomatoes
When well fried and browned, add the boiling water (about three quarts)
Set on the back of the stove, letting it simmer gently for about an hour longer
Serve hot, with nicely boiled rice
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)