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.
© 1987 Craig Claiborne estate. All rights reserved.