Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 32)

12
Shrimp & Chorizo
Gumbo
Not exactly a purist’s version of gumbo, but a
delicious one just the same!
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s ab ou t 14 cu ps
¼ teaspoon vegetable oil
1 pound chorizo or andouille sausage
cut into ½-inch dice
½ cup dry white wine, divided
½ cup (1 stick) unsalted butter
¾ cup unbleached, all-purpose flour
1 large onion, peeled and finely
chopped
4 to 5 large celery stalks, finely chopped
1 large gr een pepper, finely chopped
4 garlic cloves, finely chopped
2 tablespoons Creole seasoning
½ teaspoon sea or kosher salt
2 cans (14.5 ounces each) diced
tomatoes, drained
1 bay leaf
10 cups shrimp stock* (see page 7)
10 ounces okra (about 22 to 24 pieces),
cut into ¼-inch slices, fresh or
frozen
2 pounds large shrimp, peeled,
deveined and rinsed
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F .
Once the oil is hot, add the chorizo/sausage
and cook until browned all over , about 6
to 10 minutes. Carefully degr ease the pan
either by sopping up the grease with paper
towels, or by removing pot and car efully
pouring off the gr ease into a separate
container. Retur n the pot to the base (if
removed). Stir in ¼ cup of the white wine
in order to scrape up all the br own bits that
may have accumulated on the bottom of the
pot. Remove sausage and reserve.
2. Lower the heat to 300°F and add the butter .
Once butter has melted, stir the flour into
the butter with a wooden spoon so that
the mixture comes together – this is called
a roux. Continue stirring r oux until it is
smooth and resembles the color of peanut
butter, appr oximately 30 to 40 minutes. It is
important to keep a close eye during
this step as the roux could bur n if it is not
occasionally stirred and a low heat is not
maintained.
3. Once the r oux has reached the appr opriate
color, raise temperatur e to 325°F , stir in the
onion and celery; sauté for about 5 minutes.
Stir in the green pepper and garlic and
continue to cook for another 5 minutes. Stir
in the remaining ¼ cup of white wine, and
again scrape any brown bits that may have
accumulated on the bottom of the cooking
pot. Stir in Creole seasoning and salt – stir
over heat for 1 minute. Stir in drained, diced
tomatoes and bay leaf. Once all ingredients
are well incorporated, slowly whisk in the
shrimp stock, using a nonstick whisk.
Continue whisking until all ingredients ar e
incorporated.
4. Add the r eserved cooked sausage. Cover
and switch unit to Slow Cook on Low for 4
hours. Once unit switches to Keep Warm,
stir in the okra; switch to Brown/Sauté
at 300°F to simmer for an additional 30
minutes. T aste and adjust seasoning.
5. The final step is to stir in the shrimp. The
shrimp will take only 5 minutes to cook
so wait until just before serving to add.
If desired, set to W arm on Slow Cook
for serving. Tip: Gumbo is best served in
shallow bowls over rice.
* Shrimp stock is a key ingr edient for this
dish, and is easy to make with the shells
from the shrimp used in the r ecipe. However,
if necessary, vegetable br oth can be
substituted.
Note: Should ther e be excessive grease
remaining in the bottom of the pot after
browning sausage in Step 1, r efer to the
instructions on page 8 of the instruction book
for removal.
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