Oyster Gumbo
A dish with oysters and fish stock at the center.
contains dairycontains fishcontains meat
Ingredients
US
Metric
- 1 pint oysters
- 4 cups Fish Stock
- ¼ cup butter
- 1 tablespoon chopped onion
- ½ can okra
- ⅓ can tomatoes
- Salt
- Pepper
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper.
- =Fish Stock= is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling-point, simmering thirty minutes, and straining.
Nutrition (estimated, per serving)
| Calories | 495 |
|---|---|
| Protein | 7.8 g |
| Fat | 47.0 g |
| Carbs | 17.5 g |
| Fiber | 6.5 g |
| Sodium | 44 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States