Sichuan-style Spicy Gumbo

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.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 tablespoon (15g) Sichuan peppercorns 1 tablespoon (15g) Sichuan peppercorns
• 2 dried chili peppers, crushed 2 dried chili peppers, crushed
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 1 teaspoon (5g) Chinese five-spice powder 1 teaspoon (5g) Chinese five-spice powder
• 1 cup (200g) diced chicken breast 1 cup (200g) diced chicken breast
• 1 cup (200g) peeled and deveined shrimp 1 cup (200g) peeled and deveined shrimp
• 1 cup (200g) sliced Chinese sausage 1 cup (200g) sliced Chinese sausage
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15g) cornstarch, dissolved in 2 tablespoons (30ml) water 1 tablespoon (15g) cornstarch, dissolved in 2 tablespoons (30ml) water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• 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

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion, minced garlic, diced red and green bell peppers, and diced celery. Sauté until the vegetables are tender.
3. 3.
   Add the Sichuan peppercorns, crushed dried chili peppers, grated ginger, and Chinese five-spice powder. Stir well to release the aromas.
4. 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.
5. 5.
   Pour in the chicken broth, coconut milk, soy sauce, and rice vinegar. Bring the mixture to a simmer.
6. 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.
7. 7.
   Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
8. 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.