This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Pieces of chicken fried in butter with chopped onion and little ham; when fried light brown, some flour stirred in, and broth by degrees; bunch of parsley, salt, white pepper, sweet chili pepper; to each quart a heaping tablespoonful of gumbo powder dredged in carefully to avoid lumps; and taken from fire at once. Served with boiled rice separately.
Large shrimps husked from their coats, fried with onions and salt pork in butter; flour, broth, white wine, water, parsley, green pepper, salt; gumbo powder to thicken; not boiled after gumbo is in; served with boiled rice.