Shrimp, okra and andouille smoked sausage gumbo from Chef Paul Prudhomme's Louisiana Kitchen (page 211) by Paul Prudhomme

  • okra
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken fat or vegetable oil for lard; and kielbasa sausages, or other smoked pork sausages for andouille sausages.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic cooked rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken fat or vegetable oil for lard; and kielbasa sausages, or other smoked pork sausages for andouille sausages.

  • anya_sf on June 20, 2020

    I made half the gumbo, but the full amount of rice (plain), which served 4 for dinner. I used the shrimp shells to make a quick seafood stock. My okra was frozen, pre-cut, which I didn't bother to thaw. I used less lard and added a diced zucchini at the end for extra veg. My son doesn't like spicy, so I just used 1/4 tsp cayenne plus mild paprika.That may be partly why I thought the finished dish needed more seasoning (my pre-ground white pepper may have been old too). Some seasoned salt at the end helped. Overall we liked it.

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