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Archive recipe

Oyster Gumbo

Oysters and oyster liquor thickened with a dark roux, herbs, and filé; served with rice.

From The Picayune’s Creole Cook Book (1910), via Open Recipe Archive. The source measures oysters by count and describes a short cook after they are added.

Ingredients

The dish

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Oyster Gumbo

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Produce

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Dairy & Eggs

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Spices & Seasoning

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Cooking Instructions

  1. Heat the lard or butter in a kettle. Stir in the flour and cook, stirring, until the roux is brown without burning.

  2. Add the chopped onion and parsley and cook until softened. Add the thyme and bay leaf.

  3. Stir in the hot oyster liquor and water. Bring to a boil and simmer until the flavors come together.

  4. Drain the oysters, add them just before serving, and cook for about three minutes.

  5. Remove from the heat and stir in the filé. Serve immediately with 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)

Appears in: The Louisiana Creole table