Cajun-Style Gumbo

Preparation info
  • Yield:

    10 or More

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This Cajun-Style Gumbo was prepared in my home some time ago by Paul Prudhomme. The preferred ham for this dish is the specially cured New Orleans version known as tasso, but it is seldom available outside Louisiana. In substituting a store-bought ham, choose one that is not heavily smoked.


  • 1 cup melted pork lard, or peanut, corn, or vegetable oil
  • ¾ cup flour


  1. A heavy, black iron skillet is almost essential for the preparation of this dish. It is also strongly recommended that all the ingredients be chopped and assembled before starting to cook. Combine and assemble them in the order in which they will be used so that they may be added without hesitation.
  2. Heat ½