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...."
INGREDIENTS
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1 tablespoon canola oil
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6 ounces chopped andouille sausage
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2 cups chopped yellow onion (about 1 large)
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1 1/2 cups chopped celery (about 2 large stalks)
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1 1/2 cups chopped yellow bell pepper (about 1 large)
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6 garlic cloves, chopped
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2 tablespoons gochujang (Korean chile bean paste)
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4 cups chicken broth
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2 cups frozen sliced okra, thawed
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1 tablespoon filé powder
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1/2 pound peeled and deveined raw medium shrimp
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3 tablespoons red wine vinegar
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1 teaspoon kosher salt
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1/4 cup sliced scallions (about 3 small)
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2 red Fresno chiles, seeded and minced
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