Gochujang Gumbo

By johnwhorfin

Ingredients

• 1 tablespoon canola oil
• 6 ounces chopped andouille sausage
• 2 cups chopped yellow onion (about 1 large)
• 1 1/2 cups chopped celery (about 2 large stalks)
• 1 1/2 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
• 1/2 pound peeled and deveined raw medium shrimp
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/4 cup sliced scallions (about 3 small)
• 2 red Fresno chiles, seeded and minced

Preparation

Step 1

How to Make It

Step 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.