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Gumbo Soup

A hearty soup made with ham, veal, water, okra, oysters, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ham and oyster work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 360 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Gumbo Soup

Ingredients

Directions

Make the broth

  1. Place the ham and veal in a pot with 2 quarts of cold water.

  2. Simmer slowly for 2 to 3 hours.

  3. Add 2 quarts of boiling water.

Finish and serve

  1. 20 minutes before serving, add the okra and oysters.

  2. Season to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ham + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together360 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Okra + oystertop 17% of all pairs
    Smell alikemoderate
    Cooked together71 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Ham + okratop 22% of all pairs
    Smell alikelow
    Cooked together139 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ham
Adds smoky, savory flavor to the broth as it simmers.
Veal knuckle
Releases collagen and gelatin during slow simmering, giving the broth body.
Okra
Releases natural thickeners that give the soup a silky, slightly viscous body.
Oysters
Add a briny, sea-like flavor and tender texture when added near the end.

The step that matters

Adding the okra and oysters. Added too early, oysters overcook and turn rubbery and okra breaks down into excess slime. Adding them about 20 minutes before serving keeps the oysters tender and lets the okra thicken the broth without losing its shape.

Swap the okra

How well each one fits the dish's main ingredients (ham, veal, oyster):

  1. Shallotfits better
  2. Cucumberfits better
  3. Onionfits better
  4. Okrathe original

Fit is the average pairing score against ham, veal, oyster. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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