• 3 tablespoons margarine or bacon fat
  • 3 tablespoons flour
  • 4 cups sliced okra
  • 1 cup finely chopped onion
  • 1 cup chopped green onion tops and celery leaves
  • 1 cup finely chopped celery
  • 1 cup chopped red or green bell pepper
  • 2 cloves garlic, minced
  • 3 quarts chicken stock
  • Salt
  • Red pepper or TABASCO brand pepper sauce
  • 1 quart oysters
  • 1 tablespoon Chinese oyster sauce (available in Oriental food stores)
  • 2 tablespoons gumbo file
  • 2 tablespoons chopped parsley
  • Boiled rice
  • Directions

    Melt fat and mix in flour. Stir until it turns into a dark brown roux. This takes about 15 minutes. Add okra, onion, green onion and celery tops, celery, peppers and garlic. Cook, stirring frequently, for about 1/2 hour until okra is very tender, adding a bit of stock if necessary. Heat chicken stock and stir into vegetable mixture and simmer 15 to 20 minutes. Season to taste with salt, TABASCO or red pepper. Add oysters, their Li quor, and Chinese oyster sauce and simmer for about 10 minutes. Ladle into tureen or soup bowls and sprinkle each serving with gumbo filé and parsley. Place a large spoonful of rice in each bowl.

    Serves 8

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