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Paul Prudhomme’s Cajun-Style Gumbo

  • 10 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 c. melted pork lard, or use peanut, corn or vegetable oil
¾ c. flour
2 c. finely chopped onions
c. finely chopped green peppers
1 c. finely chopped celery
10 small or 5 large bay leaves
tsp. cayenne pepper
2 tsp. freshly ground white pepper
2 tsp. freshly ground black pepper
1 tbsp. plus 1 tsp. finely minced fresh garlic
6 c. (about 1½ lb.) fresh, tender young okra cut crosswise into one-quarter-inch-thick rounds, or use 3 packages frozen, cut okra
3 c. smoked ham cut into “sticks” about 1-inch long and ½ inch wide (a ham known as tasso, a New Orleans specialty, is best for this. If you wish to make a Creole gumbo, do not use a heavily-smoked
¾ tsp. garlic powder
salt to taste, if desired
4 c. fresh tomatoes, peeled, seeded and coarsely chopped, about two pounds, or use chopped, imported canned tomatoes
6 c. fish stock
1 lb. peeled, blanched crayfish tails
file powder to be added as desired, optional

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