Spicy Kimchee Seafood Gumbo

By mahto

Ingredients

• 1 tablespoon canola oil
• 2 Lap Chang Chinese sausages (or substitute cooked sweet Italian sausage), sliced in 1/4-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
• 1/2 cup butternut squash, 1/3-inch dice
• 1/2 cup celeriac, 1/3-inch dice
• 1/2 cup Idaho potato, 1/3-inch dice  (or substitute 1 1/2 cups of one of these root vegetables)
• 6 cups fortified chicken stock
• 1 cup kimchee, roughly chopped
• 2 tablespoons sambal
• 1 cup shelled edamames
• 1/2 pound small (51-60) shrimp
• 1/2 pound raw calamari
• Juice of lime
• Kosher salt and freshly ground black pepper

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

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.