Shrimp & Chorizo Gumbo - Cuisinart MSC-800 Series Instruction Booklet

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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