Name: Seafood Gumbo
Yield: Yield: 8 or more Servings.
Cuisine: United States
Ingredients: ¾ cup peanut, vegetable, or corn oil; 3 cups finely chopped sweet green peppers; 1½ pounds Polish sausage (kielbasa), cut into ½-inch cubes; ¼ teaspoon white pepper; 1 pound lump crabmeat; 2 pounds shrimp, shelled and deveined; reserve the shells for Seafood Stock; 1 cup flour; ½ teaspoon Freshly ground black pepper; 2 cups finely chopped celery; 2 cups chopped fresh or drained canned imported tomatoes; Salt to taste, if desired; ½ teaspoon cayenne pepper; 2 bay leaves; ¼ teaspoon dried oregano; ½ teaspoon dried thyme; 1 tablespoon finely minced garlic; 3½ cups finely chopped onions; 2 tablespoons butter; 4 live blue crabs, optional

Preparation info

Yield:
8 or more
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

This gumbo was prepared in my kitchen by that greatest of Cajun and Creole chefs, Paul Prudhomme, whose name appears frequently in this book. To be absolutely authentic, he told me, you would have to use smoked andouille, a staple in New Orleans meat markets, but, like tasso, not widely available outside Louisiana. The Polish sausage, kielbasa, is used as a substitute and is widely available.

Ingredients

Method

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Ingredients

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