Super Chili; Shrimp & Chorizo Gumbo - Cuisinart Cook Central MSC-800C Series Instruction Booklet

Super Chili

Don't be intimidated by the amount of chili
powder in the recipe; most store bought
varieties lean on the side of mild. However
spice lovers can turn up the heat by just
increasing the cayenne or stirring in
some puréed chipotle chiles.
Settings: Brown/Sauté
Slow Cook
Makes about 12 cups (3 L)
1 teaspoon (5 ml) vegetable oil
1 large onion, finely chopped
2 jalapeños, seeded and finely
chopped
2 medium red peppers, cut into
¼-inch (6 mm) dice
6 garlic cloves, finely chopped
2 pounds (1 Kg) ground beef
½ cup (125 ml) chili powder
1 tablespoon (15 ml) dried oregano
1 tablespoon (15 ml) kosher salt
¼ teaspoon (1 ml) cayenne pepper
1 can (28-ounce [0.8 L]) crushed
tomatoes
1 can (15-ounce [0.47 L]) diced
tomatoes, drained
1. Put the oil into the cooking pot of the
Cuisinart ® Multicooker and set to
Brown/Sauté at 400°F (200°C). Once
hot, add the chopped onion, jalapeños,
peppers and garlic and stir together
until soft and fragrant, about 5 to
8 minutes.
2. Add the ground beef and break apart
with a wooden spoon once it is added
to the pot. Stir in the chili powder,
oregano, salt and cayenne and continue
cooking until the meat is completely
cooked through.
3. Add the crushed and diced tomatoes.
Switch the unit to Slow Cook on Low
for 6 hours. When unit switches to Keep
Warm, degrease the chili by either
skimming any excess fat with a ladle or
by gently blotting the surface with a
paper towel.
4. Taste and adjust seasoning accordingly.
Leave on Keep Warm until ready to
serve.
Nutritional information per serving (1 cup [250 ml]):
Calories 214 (53% from fat) • carb. 9g • pro. 15g
• fat 13g • sat. fat 5g • chol. 51mg • sod. 895mg
• calc. 54mg • fiber 3g
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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 (3.5 L)
¼ teaspoon (1 ml) vegetable oil
1 pound (500 g) chorizo or
andouille sausage cut into
½-inch (12.5 mm) dice
½ cup (125 ml) dry white wine,
divided
½ cup (125 ml) unsalted butter
¾ cup (175 ml) unbleached,
all-purpose flour
1 large onion, diced (approximately
2 cups [500 ml] dice)
4 to 5 large celery stalks, diced
(approximately 2 cups [500 ml]
dice)
1 large green pepper, diced
(approximately 2 cups [500 ml]
dice)
4 garlic cloves, finely chopped
2 tablespoons (30 ml) Creole
seasoning
½ teaspoon (2 ml) kosher salt
2 cans (15-ounce [0.4 L]) diced
tomatoes
1 bay leaf
10 cups (2.5 L) shrimp stock
(see page 7)*
10 ounces (0.3 L) okra, sliced, fresh
or frozen
2 pounds (1 Kg) 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 (200°C). Once
the oil is hot, add the diced sausage
and cook until browned all over, about
6 to 10 minutes. Stir in ¼ cup (60 ml) 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 (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 the roux.
The roux will at first be very thick;
continue stirring roux occasionally until
it is smooth and resembles the colour 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 colour, raise temperature to
325°F (160°C), 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 (60 ml) 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 (190°C) 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.
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