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Prawn & Chorizo Gumbo
Not exactly a purist's version of gumbo, but a
delicious one just the same!
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
1
teaspoon vegetable oil
400g
chorizo or Andouille sausage, halved
lengthways and cut into ½ cm slices
½
cup (125ml) dry white wine
125g
unsalted butter
¾
cup plain flour
1
large brown onion, finely chopped
4
celery stalks, finely chopped
1
large green capsicum, de-seeded &
finely chopped
4
garlic cloves, finely chopped
2
tablespoons Creole seasoning
½
teaspoon flaked salt
2 x 400g cans diced tomatoes
1
bay leaf
10 cups (2.5litres) prawn stock*
(see page 7)
250g
okra (about 22 pieces), cut in half
1
kg whole medium green prawns, peeled
and deveined
1 . Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C . Once the oil is hot,
add the chorizo/sausage and cook until browned
all over, about 6 minutes . Remove sausage to a
side plate and set aside . Stir in half the white
wine in order to scrape up all the brown bits that
may have accumulated on the bottom of the pot .
2 . Lower the heat to 135°C 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
colour of peanut butter, approximately 15-20
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
colour, raise temperature to 165°C, stir in the
onion and celery; cook for about 5 minutes . Stir
in the capsicum and garlic and continue to cook
for a further 5 minutes . Stir in the remaining 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 . Add tomatoes and bay leaf . Once
all ingredients are well incorporated, slowly
whisk in the prawn stock, using a non metallic
whisk (metal may scratch the pot) . Continue
whisking until all ingredients are incorporated .
4 . Add the reserved cooked sausage . Cover with
lid 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 150°C
to simmer for an additional 30 minutes . Adjust
seasoning to taste .
5 . The final step is to stir in the prawns . The prawns
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 .
*Prawn stock is a key ingredient for this dish, and
is easy to make with the shells from the prawns
used in the recipe . However, if necessary, fish or
vegetable stock can be substituted .
Note: Should there be excessive oil remaining in
the bottom of the pot after browning sausage in
Step 1, refer to the instructions of the instruction
book for removal .
12
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