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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 8 cups
¼ teaspoon vegetable oil
¾ pound andouille sausage or chorizo,
cut into ½-inch dice
½ stick (¼ cup) unsalted butter
¼ cup plus 2 tablespoons unbleached,
all-purpose flour
1 small onion, peeled and finely
chopped
2 medium celery stalks, finely
chopped
1 medium green pepper, finely
chopped
2 garlic cloves, peeled and finely
chopped
¼ cup dry white wine
1 tablespoon Creole seasoning
½ teaspoon kosher salt
1 can (14.5 ounces) diced tomatoes,
drained
1 bay leaf
5 cups shrimp stock* (see page 6)
8 ounces okra, cut into ¼-inch rounds,
fresh or frozen
1 pound medium shrimp, peeled,
deveined and rinsed
1. 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.
2. 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.
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 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.
4. 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.
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.
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.
Nutritional information per serving (1 cup):
Calories 373 (57% from fat) • carb. 13g • pro. 25g
• fat 23g • sat. fat 10g • chol. 169mg • sod. 1619mg
• calc. 102mg • fiber 2g