This is another of the seafood stews that we love. It was introduced to us by Paul Prudhomme in his book, Louisiana Kitchen published in 1984. We have been cooking, eating and modifying it for over twenty five years. In it's present form, the recipe is easy to cook, quite colorful and utilizes the seafood that can be obtained almost anywhere. It is delicious; utilizing a roux and andouille sausage to obtain the famous Cajun flavors. If you love seafood and gumbos, we recommend this one highly. Recipe found @ <br />http://tomandanitamorgan.blogspot.com/2014/01/cajun-seafood-and-andouille-sausage.html

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