Gochujang Gumbo

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.

gumbo-gochujang
Photo by Hector Manuel Sanchez
Gochujang Gumbo 3.8 12 5 1
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  • Serves 6
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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.

Ingredients

  1. Check 1 tablespoon canola oil
  2. Check 6 ounces chopped andouille sausage
  3. Check 2 cups chopped yellow onion (about 1 large)
  4. Check cups chopped celery (about 2 large stalks)
  5. Check cups chopped yellow bell pepper (about 1 large)
  6. Check 6 garlic cloves, chopped
  7. Check 2 tablespoons gochujang (Korean chile bean paste)
  8. Check 4 cups chicken broth
  9. Check 2 cups frozen sliced okra, thawed
  10. Check 1 tablespoon filé powder
  11. Check ½ pound peeled and deveined raw medium shrimp
  12. Check 3 tablespoons red wine vinegar
  13. Check 1 teaspoon kosher salt
  14. Check ¼ cup sliced scallions (about 3 small)
  15. Check 2 red Fresno chiles, seeded and minced

Directions

  1. 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.