Spicy Kimchee Seafood Gumbo

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Spicy Kimchee Seafood Gumbo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon canola oil

  • 2

    Lap Chang Chinese sausages (or substitute cooked sweet Italian sausage), sliced in ¼-inch thick rounds

  • 1

    leek, whites and light green portion, medium dice, cleaned and dried

  • 5

    cloves garlic, thinly sliced

  • 1

    large red onion, sliced in half-moons

  • 2

    pounds mussels (preferably PEI), cleaned and rinsed

  • 1

    cup dry white wine or more to cover

  • ½

    cup butternut squash, ⅓-inch dice

  • ½

    cup celeriac, ⅓-inch dice

  • ½

    cup Idaho potato, ⅓-inch dice  (or substitute 1½ cups of one of these root vegetables)

  • 6

    cups fortified chicken stock

  • 1

    cup kimchee, roughly chopped

  • 2

    tablespoons sambal

  • 1

    cup shelled edamames

  • ½

    pound small (51-60) shrimp

  • ½

    pound raw calamari

  • Juice of lime

  • Kosher salt and freshly ground black pepper

Directions

1. In a large stock pot over medium high heat, add the canola oil.  Add the sausage and sauté for a minute. Add the leeks, garlic and onion and sauté 4-5 minutes. Add the mussels, then add wine to cover the mussels. Cover the pot and allow the mussels to open, about 4-5 minutes. 2. Add the squash, celeriac, potato, stock, kimchee, sambal and edamames. Return to a simmer over medium-high heat and add the shrimp and calamari. 3. Bring to a simmer stir and adjust the seasoning. Cover and cook another 5 minutes for the root vegetables to cook. 4. To serve, spoon into a large serving bowls and squeeze fresh lime on top.


Nutrition

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