Gombo Filee with Oysters, No. 2

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Fry a tablespoonful of flour in a tablespoonful of lard. Let it brown slowly so as not to scorch. Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut leeks or onions, a large slice of ham, some parsley, and stir in the browned flour. Let this cook fifteen minutes; then pour in two quarts of oysters. Let them boil a few minutes, season with salt and pepper; take out the parsley and sift in half a cup of dried and pounded fresh filee; if not fresh more will be required.