Gombo Filee with Oysters, No. 2

 Ingredients

• One Tablespoon of flour
• One Tablespoon of lard
• Two quarts of oysters
• One cup of diced onions
• Large slice of ham
• teaspoon of parsley
• Two quarts of oyster liquor
• teaspoon of salt and pepper
• Half a cup of dried filee

Directions

1. Fry a tablespoonful of flour in a tablespoon of lard, let it brown slowly so as not to scorch.
2. Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut onions, a large slice of ham, some parsley, and stir in the browned flour.
3. Let this cook fifteen minutes; then pour in two quarts of oysters.
4. Let them boil a few minutes, season with salt and pepper; take out the parsley and sift in half a cup of dried and pounded fresh filee.

Source — La Cuisine Creole
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023