"For native New Orleanians, eating gumbo is a way of life. When I was growing up, the only gumbo we had was seafood gumbo. Then, in the 1970s, a Cajun chef named Paul Prudhomme came to town. Cajun food took the city by storm from that point on.
The Cajuns came to Louisiana in the 1760's after having been exiled from Nova Scotia, Canada. They were settled by the Spanish in southwest Louisiana where they remained pretty much undisturbed until after WWI. Oil and gas were discovered in the 20's and 30's. When that happened they left the prairies and swamps to work in the oil fields. Harriet and I are proud to say we have Cajun Roots."
–Anne Leonhard, author of Across the Table
This recipe for Chicken & Sausage Gumbo is reprinted from our Across the Table cookbook written by Anne Leonhard and Harriet Robin.
Note: If serving as an entrée, serve over rice. An appetizer of gumbo is served without rice.