Oyster Gumbo

Gombo aux Huitres

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Oysters
  • 2 Quarts of Oyster Liquor
  • A Teaspoonful o


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 minute