Taiwanese-style Gumbo

Ingredients

While the original American Gumbo typically uses a roux as a base, this Taiwanese adaptation focuses on aromatic spices and seafood commonly found in Taiwanese cuisine. The flavors are bolder and more complex, with a touch of heat from chili peppers. Additionally, the use of local Taiwanese ingredients adds a unique twist to this dish. 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
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 tablespoon (15ml) rice wine 1 tablespoon (15ml) rice wine
• 1 teaspoon (5ml) chili paste 1 teaspoon (5ml) chili paste
• 1 teaspoon (5ml) five-spice powder 1 teaspoon (5ml) five-spice powder
• 1 teaspoon (5ml) sugar 1 teaspoon (5ml) sugar
• 500g (1.1lb) mixed seafood (shrimp, squid, clams) 500g (1.1lb) mixed seafood (shrimp, squid, clams)
• 500ml (2 cups) seafood stock 500ml (2 cups) seafood stock
• 2 spring onions, chopped 2 spring onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the diced red and green bell peppers, and cook for another 2 minutes until slightly softened.
3. 3.
   Stir in the diced tomatoes, soy sauce, oyster sauce, rice wine, chili paste, five-spice powder, and sugar. Cook for 5 minutes to allow the flavors to meld together.
4. 4.
   Add the mixed seafood and seafood stock to the pot. Bring to a simmer and cook for 10-15 minutes until the seafood is cooked through.
5. 5.
   Stir in the chopped spring onions and cook for an additional 2 minutes.
6. 6.
   Serve the Taiwanese-style Gumbo over cooked rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the stew. Overcooking seafood can make it tough, so be careful not to cook it for too long.

Tips & Tricks

• If you prefer a spicier stew, add more chili paste or fresh chili peppers to suit your taste.
• Serve the Taiwanese-style Gumbo with a side of pickled vegetables for a refreshing contrast to the rich flavors.
• Feel free to customize the seafood selection based on your preferences and availability.
• For a heartier meal, serve the stew with steamed buns or crusty bread to soak up the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Taiwanese-style Gumbo hot over a bed of cooked rice. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To make the dish visually appealing, arrange the seafood on top of the stew and sprinkle some chopped spring onions and cilantro over it. Serve in individual bowls for an elegant presentation.