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Gochujang Gumbo

  • 25 m

Description

Gochujang Gumbo can be an interesting dish that mixes the rich flavors of traditional Louisiana gumbo with the robust and warm kick of Korean gochujang glue. This flavorful stew highlights a whole lot of dishes together with shrimp, chicken, andouille sausage, and vegetables, stewed collectively in a savory broth implanted with gochujang and aromatic flavors. The result will be a healthy and pleasurable dish that tantalizes the taste buds with its complex flavors.

Ingredients(14)

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Steps

Step 1

Get the ingredients ready: Warm oil in an expansive pot or Dutch broiler over medium heat. Include diced onion, chime peppers, celery, and minced garlic. Sauté for 5-6 minutes until greens are mellowed.

Step 2

Include Protein: Include diced chicken breasts in the pot and cook dinner till browned for approximately 5 minutes. Include reduced andouille sausage to the pot and prepare the dish for another 3-4 minutes until lightly browned and warmed through.

Step 3

Sprinkle flour over the cooked dish in the pot. Blend properly to coat and cook for 2-3 minutes till flour is softly browned.

Step 4

Include wet ingredients and Seasonings: Pour in chicken broth gradually, mixing often to prevent sprouts from forming. Include diced tomatoes (with their juices), gochujang glue, dried thyme, dried oregano, salt, and pepper in the pot and mix them properly.

Step 5

Stew Gumbo: Bring the gumbo to a stew, at that point lower the flame. Cover and stew for 15-20 minutes, mixing occasionally, till flavors are properly combined and chicken is cooked through.

Step 6

Include Shrimp: Once the chicken is cooked, add peeled and deveined shrimp to the pot. Cook for an additional 3-4 minutes till the shrimp are pink and cooked through.

Step 7

Serve: Scoop the Gochujang Gumbo into bowls over cooked rice. Embellish with chopped green onions before serving.

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