Shrimp Gumbo

Gombo aux Chevrettes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Lake Shrimps are always used in making this Gumbo, the River Shrimps being too small and delicate. Purchase always about one hundred Shrimps, or a small basketful, for there are always smaller Shrimps in the pile which, when cooked, amount to little or nothing. In making Shrimp Gumbo, either “File” or Okra may be used in the combination, but it must be borne in mind that, while “File” is frequently used, Shrimp are far more delicious for Gumbo purposes when used with Okra. The Shrimp should always be scalded or boiled before putting in the Gumbo. (See recipe for Boiling Shrimp.)