Seafood Gumbo

Preparation info
  • Yield:

    8 or more

    • Difficulty


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.