Wednesday, July 12, 2017

Crab Gumbo


  1. 1/2 pound of veal [or chicken]
  2. 12-15 crabs
  3. spoonful [tablespoon] of butter
  4. small pieces of fried ham
  5. salt and pepper
  6. dried rice


  1. Take the 1/2 pound of veal [or chicken] and cut it into small pieces.
  2. Brown them well, and then let them simmer for an hour and a half.
  3. Gather 12-15 crabs, keeping the flesh only, and let them warm up in a separate saucepan with a tablespoon of butter for a few minutes.
  4. Add the crabs to the pot, over the veal [do not mix].
  5. Add a few pieces of fried ham.
  6. Season with salt and pepper.
  7. Before mixing together, remove the large pieces of veal, so that the crabs may predominate [should be a thick consistency].
  8. Serve hot and with dry rice in a separate dish.
— Josephine Nicaud.
Source — Cooking in Old Creole Days.
Prepared by Victoria Reier
Louisiana Anthology
July 11, 2017

No comments:

Post a Comment