Maigre Oyster Gombo

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take 100 oysters with their juice, and one large onion; slice the onion into hot lard and fry it brown, adding when brown a tablespoonful of flour and red pepper. When thick enough pour in the oysters. Boil together twenty minutes. Stir in a large spoonful of butter and one or two tablespoonfuls of filee, then take the soup from the fire and serve with rice.