Name: Stars Gumbo
Yield: Serves 8
Cuisine: United States
Ingredients: 1 cup chopped fresh parsley; 2 cups tomato concasse; 2 large fresh mild chilies, seeded, finely chopped; 4 medium-hot fresh red chilies, seeded, finely chopped; 2 large onions, finely chopped; 12 large prawns, peeled; 2 quarts chicken stock; salt; ¾ cup flour; ¾ cup peanut oil; 1 pound andouille sausage, sliced ¼ inch thick; 1 smoked duck; 1 green bell pepper, stemmed, seeded, finely chopped; 10 cloves garlic, peeled, finely chopped; 4 sprigs fresh thyme; 6 bay leaves; 2 bunches scallions, roots removed, finely chopped; 2 stalks celery, finely chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This version makes no pretense of being definitive gumbo or even using classic gumbo-making techniques. It does include the basic ingredients, the most important being the roux. I have not included okra— despite the fact that the word “gumbo” comes from an African word for okra—or filé, the powder made from dried sassafras leaves, because they can be difficult to find, and you can have a wonderful gumbo without them. I do, however, prefer the glutinous texture that okra or filé gives to a g

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of