Kimchi Gochujang Chicken Gumbo (Cajun × Korean)

Method

1. Slice the sausage 1 cm thick and cut the chicken into 3 cm pieces. Heat a little of the oil in a heavy 22 cm pot over medium-high heat and brown the sausage and chicken for 8 min, then lift them out. Chop the vegetables and kimchi into 1 cm pieces ahead and keep them together in one bowl.

   Add in this stepVegetable oil 10 mlSmoked sausage 120 gBoneless chicken thighs 300 g

   medium-high heat

2. Pour the rest of the oil into the pot, stir in the flour and, over medium heat, stir constantly across the bottom with a wooden spoon for 15 min, until the roux is between peanut-butter and milk-chocolate brown. Kimchi and gochujang bring plenty of flavour, so it can be a little lighter than a classic gumbo. Roux is extremely hot: avoid splashes and never leave it.

   Add in this stepVegetable oil 40 mlPlain flour 45 g

   medium heat

3. Add the onion, green pepper, celery, garlic and kimchi all at once and stir (stand back from the burst of steam). Cook over medium heat for 7 min, until the vegetables soften and the kimchi starts to caramelise and smell toasty.

   Add in this stepOnion 1Green bell pepper ½Celery stalks 1Garlic cloves 2Well-fermented cabbage kimchi, chopped 150 g

   medium heat

4. Stir in the gochujang and gochugaru for 30 seconds until fragrant, then add the warm stock a ladle at a time, stirring smooth. Add the soy sauce, sausage and chicken, bring to the boil, then lower to medium-low heat and simmer uncovered for 35 min. Stir to the bottom now and then; it is ready when the gumbo has thickened and the chicken is tender.

   Add in this stepGochujang (Korean chilli paste) 1 tbspGochugaru (Korean chilli flakes) 1 tspChicken stock, warmed 650 mlSoy sauce 1 tsp

   medium-low heat

5. While it simmers, put the rinsed rice and its water in a 16 cm pot, bring to the boil on high, cover, turn down to low heat and cook for 13 min, then rest for 10 minutes.

   Add in this stepShort-grain rice 140 gWater for the rice 180 ml

   low heat

6. Taste and add a little more soy sauce or salt if needed. Spoon rice into bowls, ladle over the gumbo, pile on spring onions and finish with a few drops of sesame oil.

   Add in this stepSpring onions, sliced 1Toasted sesame oil 1 tsp