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Creole Gumbo

1 lb. fresh shrimp
2 lg. onions, minced
2 tbsp. flour
1/2 lb. ham, cut in chunks
1 tbsp. celery, chopped
1/2 tsp. salt
2 sprigs thyme
2 tbsp. gumbo file
2 tbsp. Worcestershire sauce
2 tbsp. lard
3 cloves garlic, minced
1 lb. stewing veal, cut in sm. pieces
1/2 tsp. pepper
3 bay leaves
1 pt. fresh oysters
1 tbsp. parsley


Shell and clean the shrimp. Put shells in 2 quarts water and boil for 5 minutes; then strain water through a colander into another pot. Melt the lard in a Dutch oven and brown the minced onions and garlic in it over a slow flame. Stir in flour and brown it; then add the cut up veal, ham, pepper, celery, bay leaves, salt, parsley and thyme. Pour in the water saved from the shrimp shells. Add 1 quart water and boil 1/2 hour. Add the oysters and shrimp, boil another 15 minutes. Add the file and Worcestershire sauce. Cook 5 minutes longer. Serve hot over rice.


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