Cuisinart MSC-600 Instruction Booklet - Page 32

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. /VUSJUJPOBM
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