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2g
fiber
1619mg
sod.
•
169mg
25g
pro.
•
13g
carb.
cup):
(1
serving
per
substituted.
be
can
if
However,
the
from
shells
the
dish,
this
for
ingredient
rice.
over
serving.
for
Warm
If
add.
to
serving
so
cook
to
minutes
The
shrimp.
the
in
seasoning.
thicken.
to
minutes
Brown/Sauté
to
switch
Warm,
Keep
to
switches
4
for
Low
on
Cook
and
cover
pot,
the
are
ingredients
shrimp
the
in
add
a
Using
leaf.
bay
minute.
1
for
cook
Creole
in
Stir
pot.
the
in
accumulated
brown
any
scrape
and
minutes.
5
another
for
garlic
and
pepper
green
5
about
for
•
102mg
calc.
•
chol.
•
10g
fat
sat.
•
23g
•
fat)
from
(57%
373
Calories
information
Nutritional
broth
vegetable
necessary,
recipe.
the
in
used
with
make
to
easy
key
a
is
stock
*Shrimp
bowls
shallow
in
Serve
Keep
to
set
desired,
before
just
until
5
only
take
will
shrimp
stir
to
is
step
final
adjust
and
Taste
30
for
Simmer
300°F.
and
okra
the
in
unit
Once
hours.
Slow
to
unit
switch
to
sausage
the
Return
incorporated.
all
until
whisk
and
stock
slowly
whisk,
nonstick
and
tomatoes
in
and
salt
and
seasoning
cooking
the
of
bottom
have
may
that
wine
white
the
in
cook
to
continue
the
in
Stir
minutes.
sauté
celery;
and
onion
12
the
in
Stir
appropriate
not
this
during
is
It
minutes.
peanut
is
a
called
the
that
so
into
flour
butter.
the
container.
pour
and
the
reserve
over,
all
two
in
400°F.
the
peeled,
rounds,
6)
page
fat
•
tomatoes,
seasoning
shrimp
is
and
finely
wait
The
5.
finely
at
unbleached,
stir
butter
chorizo,
4.
Stir
bits
a
but
gumbo,
Stir
and
Chorizo
325°F.
to
temperature
the
reached
has
stirred.
is
it
if
burn
could
roux
eye
close
a
keep
20
to
15
approximately
of
color
the
resembles
it
until
roux
stirring
is
this
–
together
spoon
wooden
a
the
stir
melted,
has
add
and
300°F
to
base.
the
to
separate
a
into
pot
the
remove
Carefully
and
Remove
minutes.
browned
until
cook
sausage
the
add
preheated,
at
Brown/Sauté
to
set
of
pot
cooking
the
rinsed
and
shrimp,
medium
frozen
¼-inch
into
cut
okra,
(see
stock*
shrimp
diced
ounces)
salt
kosher
Creole
tablespoon
wine
white
and
peeled
cloves,
finely
pepper,
green
finely
stalks,
celery
and
peeled
onion,
flour
all-purpose
tablespoons
2
unsalted
cup)
dice
½-inch
or
sausage
andouille
oil
vegetable
cups
Cook
Brown/Sauté
same!
the
just
one
of
version
purist's
Gumbo
&
Shrimp
raise
color,
roux
the
Once
3.
frequently
the
as
step
to
important
butter,
and
smooth
Continue
roux.
comes
mixture
with
butter
the
butter
Once
heat
the
Lower
2.
pot
the
Return
grease
the
off
sausage.
10
about
and
batches
Once
Multicooker
into
oil
the
Put
1.
deveined
pound
1
or
fresh
ounces
8
cups
5
leaf
bay
1
drained
(14.5
can
1
teaspoon
½
1
dry
cup
¼
chopped
garlic
2
chopped
medium
1
chopped
medium
2
chopped
small
1
plus
cup
¼
(¼
stick
½
into
cut
pound
¾
teaspoon
¼
8
about
Makes
Slow
Settings:
delicious
a
exactly
Not
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