Manual Cuisinart MSC-600 (page 12 of 31) (English)

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Shrimp & Chorizo

Gumbo

Not exactly a purist’s version of gumbo, but a

delicious one just the same!

Settings: Brown/Sauté

Slow Cook

Makes about 14 cups

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 green 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 degrease the pan

either by sopping up the grease with paper

towels, or by removing pot and carefully

pouring off the grease into a separate

container. Return the pot to the base (if

removed). Stir in ¼ cup of the white wine

in order to scrape up all the brown 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 roux until it is

smooth and resembles the color of peanut

butter, approximately 30 to 40 minutes. It is

important to keep a close eye during

this step as the roux could burn if it is not

occasionally stirred and a low heat is not

maintained.

3. Once the roux has reached the appropriate

color, raise temperature 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 are

incorporated.

4. Add the reserved 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. Taste 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 Warm on Slow Cook

for serving. Tip: Gumbo is best served in

shallow bowls over rice.

* Shrimp stock is a key ingredient for this

dish, and is easy to make with the shells

from the shrimp used in the recipe. However,

if necessary, vegetable broth can be

substituted.

Note: Should there be excessive grease

remaining in the bottom of the pot after

browning sausage in Step 1, refer to the

instructions on page 8 of the instruction book

for removal.

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Others manual(s) of Cuisinart MSC-600

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Cuisinart MSC-600 User Manual - English - 45 pages

Cuisinart MSC-600 User Manual - German, Dutch, French, Italian, Spanish - 57 pages

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Cuisinart MSC-600 Manual

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