
Recipe
Sichuan-style Spicy Gumbo
Fiery Fusion: Sichuan-inspired Gumbo with a Kick
4.5 out of 5
In the vibrant world of Sichuan cuisine, we bring you a tantalizing twist on the classic American gumbo. This Sichuan-style Spicy Gumbo combines the rich flavors of the original dish with the bold and numbing spices of Sichuan cuisine. Get ready to embark on a fiery culinary adventure!
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein
Allergens
Shellfish (shrimp), Soy (soy sauce)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-fat
Ingredients
While the original American gumbo is known for its hearty combination of meats and vegetables, our Sichuan-style adaptation infuses the dish with the distinct flavors of Sichuan cuisine. We incorporate Sichuan peppercorns, chili peppers, and other traditional spices to create a tongue-tingling and aromatic experience. We alse have the original recipe for Gumbo, so you can check it out.
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2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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2 celery stalks, diced 2 celery stalks, diced
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1 tablespoon (15g) Sichuan peppercorns 1 tablespoon (15g) Sichuan peppercorns
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2 dried chili peppers, crushed 2 dried chili peppers, crushed
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1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
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1 teaspoon (5g) Chinese five-spice powder 1 teaspoon (5g) Chinese five-spice powder
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1 cup (200g) diced chicken breast 1 cup (200g) diced chicken breast
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1 cup (200g) peeled and deveined shrimp 1 cup (200g) peeled and deveined shrimp
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1 cup (200g) sliced Chinese sausage 1 cup (200g) sliced Chinese sausage
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2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
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1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
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1 tablespoon (15g) cornstarch, dissolved in 2 tablespoons (30ml) water 1 tablespoon (15g) cornstarch, dissolved in 2 tablespoons (30ml) water
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
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Cooked rice (for serving) Cooked rice (for serving)
Nutrition
- Calories (kcal / KJ): 420 kcal / 1760 KJ
- Fat (total, saturated): 25g, 12g
- Carbohydrates (total, sugars): 15g, 5g
- Protein: 35g
- Fiber: 3g
- Salt: 2g
Preparation
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1.Heat the vegetable oil in a large pot over medium heat.
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2.Add the diced onion, minced garlic, diced red and green bell peppers, and diced celery. Sauté until the vegetables are tender.
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3.Add the Sichuan peppercorns, crushed dried chili peppers, grated ginger, and Chinese five-spice powder. Stir well to release the aromas.
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4.Add the diced chicken breast, shrimp, and sliced Chinese sausage. Cook until the chicken is no longer pink and the shrimp are cooked through.
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5.Pour in the chicken broth, coconut milk, soy sauce, and rice vinegar. Bring the mixture to a simmer.
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6.In a small bowl, dissolve the cornstarch in water to create a slurry. Slowly pour the slurry into the simmering gumbo while stirring continuously.
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7.Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
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8.Serve the Sichuan-style Spicy Gumbo over cooked rice. Garnish with fresh cilantro.
Treat your ingredients with care...
- Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes to enhance their flavor before using.
- Chinese five-spice powder — Make sure to use a fresh batch of this aromatic spice blend for the best results.
- Coconut milk — Shake the can of coconut milk well before using to ensure a smooth and creamy consistency.
Tips & Tricks
- Adjust the amount of dried chili peppers according to your spice tolerance.
- For an extra kick, add a teaspoon of Sichuan chili bean paste to the gumbo.
- If you prefer a thicker gumbo, increase the amount of cornstarch slurry.
- Serve the gumbo with a side of pickled vegetables to balance the spiciness.
- Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.
Serving advice
Serve the Sichuan-style Spicy Gumbo hot over a bed of fluffy cooked rice. The vibrant colors and aromatic flavors will make this dish a showstopper at any dinner table.
Presentation advice
Garnish the gumbo with a sprinkle of fresh chopped cilantro to add a pop of color. Serve it in individual bowls, allowing the vibrant reds and greens to shine through.
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