Recipe
Sichuan-style Spicy Gumbo
Fiery Fusion: Sichuan-inspired Gumbo with a Kick
4.8 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.
-
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.Heat the vegetable oil in a large pot over medium heat.
-
2.Add the diced onion, minced garlic, diced red and green bell peppers, and diced celery. Sauté until the vegetables are tender.
-
3.Add the Sichuan peppercorns, crushed dried chili peppers, grated ginger, and Chinese five-spice powder. Stir well to release the aromas.
-
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.Pour in the chicken broth, coconut milk, soy sauce, and rice vinegar. Bring the mixture to a simmer.
-
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.Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
-
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.
More recipes...
For Gumbo » Browse all
For American cuisine » Browse all
More American cuisine dishes » Browse all
Meyer Lemon Cake
Meyer lemon cake is a sweet, tangy dessert made with Meyer lemons, a type of citrus fruit that is sweeter and less acidic than regular lemons. It...
Bananas Foster
Bananas Foster is a classic New Orleans dessert that is made by sautéing bananas in butter and sugar, then flambéing them with rum. The dish is...
Chicago-Style Hot Dog
Chicago-Style Hot Dog is a popular hot dog dish from Chicago that is loaded with toppings. It is a filling and flavorful meal that is perfect for...