It’s warming and spicy, but not too spicy. More like a building yet mild burn. Big flavor comes from Andouille sausage, garlic cloves, gochujang (Korean chile bean paste), and the red Fresno chiles. And it wouldn't be gumbo without a dusting of filé powder. Gochujang, available in the international aisle of most supermarkets, is treated like tomato paste: it’s sautéed with the celery, bell pepper, and garlic at the beginning of the recipe so its flavor melds into the soup. Notice that a splash of red wine vinegar gets added to the gumbo when it’s seasoned. Three tablespoons are enough to brighten the gumbo with a bit of acidity.
Ingreadient
- 1 tablespoon canola oil
- 6 ounces chopped andouille sausage
- 2 cups chopped yellow onion (about 1 large)
- 1 ½ cups chopped celery (about 2 large stalks)
- 1 ½ cups chopped yellow bell pepper (about 1 large)
- 6 garlic cloves, chopped
- 2 tablespoons gochujang (Korean chile bean paste)
- 4 cups chicken broth
- 2 cups frozen sliced okra, thawed
- 1 tablespoon filé powder
- ½ pound peeled and deveined raw medium shrimp
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ¼ cup sliced scallions (about 3 small)
- 2 red Fresno chiles, seeded and minced
Direction
- Heat oil in in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add onion, celery, bell pepper, and garlic, and cook, stirring often, until onion is translucent, 3 to 4 minutes. Increase heat to high.
- Add gochujang; cook, stirring often, until vegetables are very tender, 5 to 6 minutes. Add broth; bring to a boil. Stir in okra and filé powder, and cook until slightly viscous, about 5 minutes. Add shrimp, and cook until shrimp are pink and cooked through, 3 to 4 minutes.
- Stir in vinegar, and salt. Spoon into bowls; top with scallions and chiles.
