Its warming and spicy, but not too spicy.
More like a building yet mild burn.
And it wouldn’t be gumbo without a dusting of file powder.
If you like spicy, this offering is for you. Fiery fermented Korean chile paste adds layers of flavor while fresno chiles and chopped Andouille sausage add additional heat. Sliced okra and shrimp are a nod to the soup’s Southern roots. And it gets a scallion garnish to go hand in hand with the gochujang paste.Get the recipe:Gochujang Gumbo.Photo: Hector Manuel Sanchez
Notice that a splash of red wine vinegar gets added to the gumbo when its seasoned.
Three tablespoons are enough to brighten the gumbo with a bit of acidity.
Add sausage, and cook, stirring occasionally, until browned, 5 to 6 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 file 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.
