Bedienungsanleitung Cuisinart MSC-800 Series (Seite 12 von 32) (Englisch)

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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 unsalted butter

¾ cup unbleached, all-purpose flour

1 large onion, diced (approximately

2 cups dice)

4 to 5 large celery stalks, diced

(approximately 2 cups dice)

1 large green pepper, diced

(approximately 2 cups dice)

4 garlic cloves, finely chopped

2 tablespoons Creole seasoning

½ teaspoon kosher salt

2 cans (15-ounce) diced tomatoes

1 bay leaf

10 cups shrimp stock (see page 7)*

10 ounces okra, sliced, fresh or frozen

2 pounds large shrimp, peeled and

rinsed

1. Put the oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at 400°F. Once the oil is hot, add the

diced sausage and cook until browned all

over, about 6 to 10 minutes. 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. Carefully wipe out bottom of pan

with a paper towel.

2. Lower the heat to 275°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

the roux. The roux will at first be very thick;

continue stirring roux occasionally 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 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 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 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 375°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 Keep Warm for serving.

Tip: Gumbo is best served in shallow bowls

over rice.

* Shrimp stock is a key ingredient for this

dish, plus it 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 6 of the instruction book

for removal.

Nutritional information per serving (1 cup):

Calories 343 (65% from fat) • carb. 9g • pro. 20g

• fat 25g • sat. fat 9g • chol. 126mg • sod. 488mg

• calc. 74mg • fiber 1g

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