Oyster Gumbo

Gombo aux Huitres

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Oysters
  • 2 Quarts of Oyster Liquor
  • A Teaspoonful of Lard, or Butter
  • A Quart of Hot Water
  • 2 Tablespoonfuls of Flour
  • A Large White Onion
  • Parsley, Thyme and Bay Leaf
  • Salt and Pepper to Taste
  • 2 Tablespoonfuls of File


Put the lard into a large kettle, and when hot add the flour, making a brown Roux. When quite brown, without burning, add the chopped onions and parsley. Fry these, and when brown, add the chopped bay leaf, pour in the hot Oyster liquor and then add the hot water. When it comes to a good boil, just before serving, add the Oysters, which have been well drained. Cook for about three minutes longer and take off the stove and stir gradually two tablespoonfuls of โ€œFileโ€ into the boiling hot Gumbo. Have the tureen ready in a bain-marie, or hot water bath, and pour the Gumbo into the tureen, cover. Bring to the table immediately and serve with Boiled Rice, allowing about six or eight Oysters to each person.