Not exactly a purist’s version of gumbo, but a delicious one just the same!
- 1/4 teaspoon vegetable oil
- 1 pound chorizo or andouille sausage cut into 1/2-inch dice (reduce to 3/4 pound in MSC-400 model)
- 1/2 cup (1 stick) unsalted butter (reduce to 1/4 cup, 1/2 stick, for MSC-400 model)
- 3/4 cup unbleached, all-purpose flour (reduce to 1/4 cup plus 2 tablespoons for MSC-400 model)
- 1 large onion, finely chopped (reduce to 1 small onion for MSC-400 model)
- 4 to 5 large celery stalks, finely chopped (reduce to 2 stalks for MSC-400 model)
- 1 medium green pepper, finely chopped 4 garlic cloves, finely chopped (reduce to 2 cloves for MSC-400 model)
- 1/2 cup dry white wine, divided (reduce to 1/4 cup for MSC-400 model)
- 2 tablespoons Creole seasoning (reduce to 1 tablespoon for MSC-400 model)
- 1/2 teaspoon kosher salt
- 2 cans (14.5 ounces each) diced tomatoes, drained (reduce to 1 can, drained, for MSC-400 model)
- 1 bay leaf
- 10 cups shrimp stock* (reduce to 5 cups for MSC-400 model)
- 10 ounces okra, cut into ¼-inch rounds, fresh or frozen (reduce to 8 ounces for MSC-400 model)
- 2 pounds large shrimp, peeled, deveined and rinsed (reduce to 1 pound for MSC-400 model)
Calories 343 (65% from fat) • carb. 9g • pro. 20g
• fat 25g • sat. fat 9g • chol. 126mg • sod. 488mg
• calc. 74mg • fiber 1g
- Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Once preheated, add the sausage in two batches and cook until browned all over, about 10 minutes. Remove and reserve the sausage. Carefully remove the pot and pour off the grease into a separate container. Return the pot to the base.
- Lower the heat to 300°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 a roux. Continue stirring roux until it is smooth and resembles the color of peanut butter, approximately 15 to 20 minutes. It is important to keep a close eye during this step as the roux could burn if it is not frequently stirred.
- 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 green pepper and garlic and continue to cook for another 5 minutes. Stir in the white wine and scrape any brown bits that may have accumulated in the bottom of the cooking pot. Stir in Creole seasoning and salt and cook for 1 minute. Stir in tomatoes and bay leaf. Using a nonstick whisk, slowly add in the shrimp stock and whisk until all ingredients are incorporated.
- Return the sausage to the pot, cover and switch unit to Slow Cook on Low for 4 hours. Once unit switches to Keep Warm, stir in the okra and switch to Brown/Sauté at 300°F. Simmer for 30 minutes to thicken. Taste and adjust seasoning.
- 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. Serve in shallow bowls over rice.
*Shrimp stock is a key ingredient for this dish, and 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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