Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Cajun/Creoledinnernut-free
Chicken Gumbo, Creole Style
From Good Things to Eat as Suggested by Rufus, 1911
Serves 13
A modern interpretation · AI-generated from the original record
Ingredients
- one young hen chicken
- half pound ham
- quart fresh okra
- three large tomatoes
- two onions
- one kernel garlic
- one small red pepper
- two tablespoons flour
- three quarts boiling water
- half pound butter
- one bay leaf
- pinch salt
- pinch cayenne pepper
Method
Mince ham and place in kettle with other ingredients except chicken.
Clean and cut chicken, boil in water with salt for an hour.
Strip meat from bones, mix with ham, and add shrimp just before serving.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
CHICKEN GUMBO, CREOLE STYLE— For about twelve or fifteen, one young hen chicken, half pound ham, quart fresh okra, three large tomatoes, two onions, one kernel garlic, one small red pepper, two tablespoons flour, three quarts boiling water, half pound butter, one bay leaf, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.