Oyster Gumbo

4 doz. oysters
2 qts. oyster liquid
2 tbsp. shortening or butter
2 tbsp. flour
1 lb. onion, chopped
1 bay leaf, crushed
1 sprig each thyme and parsley, minced
1 qt. hot water
Salt and pepper to taste
2 tbsp. file'

In a heavy pan, make a roux with shortening and flour. When quite brown, add chopped onions and parsley. Cook slowly until onions are well browned and very soft. Add bay leaf, thyme, and hot oyster liquid, then add hot water. Simmer about 15 minutes. Add drained oysters and continue cooking 5 minutes more. Remove from heat, and gradually stir in 2 tablespoons file'. Serve immediately over cooked rice in soup bowl.

Serves 6 to 8.

Return To:
Gumbos, Soups, Chowders


Cajun Country -- New Iberia, Louisiana