Oyster Gumbo. Alice Turney Thompson. Recipe

Oyster gumbo is a classic and flavorful dish that combines the richness of oysters with a delicious and hearty soup base. Its origins can be traced back to the culinary traditions of Louisiana, particularly in the Creole and Cajun cuisines. The combination of ingredients creates a unique blend of flavors that is both satisfying and comforting.

One interesting fact about oyster gumbo is the use of "gumbo file." Gumbo file is made from dried and ground red sassafras leaves, which adds a distinct flavor and thickens the soup slightly. It is traditionally used as a finishing touch to the gumbo, sprinkled on top just before serving.

To make Alice Turney Thompson's Oyster Gumbo, follow these steps:

1. Begin by cutting up a chicken into pieces. Roll the chicken pieces in flour, making sure to coat them well.

2. In a large soup pot, heat a spoonful of lard over medium heat. Add two slices of ham, one large onion chopped fine, and a good-sized red pepper to the pot. Cook until the ham is browned and the vegetables are softened.

3. Add the floured chicken pieces to the pot and continue cooking until they are well browned on all sides.

4. Cover the chicken, ham, and vegetables with water and bring to a simmer. Cook until the chicken is perfectly tender, which usually takes about 45 minutes to an hour.

5. Meanwhile, strain the liquor from four or five dozen oysters into a separate bowl. Set the oysters aside for later.

6. Once the chicken is tender, add the oyster liquor back to the pot, along with enough water to make four quarts in total. Bring the mixture to a boil.

7. Add the reserved oysters to the pot and stir gently. Be careful not to overcook the oysters, as they can become rubbery.

8. While stirring, sift in one large spoonful of fresh gumbo file. This will help thicken the soup and add a unique flavor. Season with salt to taste.

9. Allow the gumbo to simmer for a few more minutes to allow the flavors to meld together.

10. To serve, place a large spoonful of boiled rice in each soup plate. Ladle the oyster gumbo over the rice and garnish with additional gumbo file if desired.

Oyster gumbo is a versatile dish that can be enjoyed on its own or served as a starter or main course. Its rich and briny flavors make it a favorite among seafood lovers.

If you're looking for other similar recipes, you might enjoy dishes like shrimp gumbo or seafood gumbo. Shrimp gumbo follows a similar cooking method, but with shrimp as the main protein. Seafood gumbo, on the other hand, combines various types of seafood like shrimp, crab, and fish to create a flavorful and hearty soup. Both are excellent choices if you want to explore more gumbo variations.

So next time you're craving a taste of the Louisiana culinary tradition, try making Alice Turney Thompson's Oyster Gumbo. With its rich flavors and comforting ingredients, it's sure to become a beloved recipe in your home.