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Ingredients Preparation Method
1 Garlic cloves Peeled and minced
300g Green Bell Pepper Chopped
2 teaspoons hot pepper sauce ---
½ teaspoon Ground Dried
Cayene Pepper
Combine all spices and herbs
together in a bowl, set aside
½ teaspoon Ground White
Pepper
Combine all spices and herbs
together in a bowl, set aside
½ teaspoon Ground Black
Pepper
Combine all spices and herbs
together in a bowl, set aside
1.5 teaspoon Paprika Combine all spices and herbs
together in a bowl, set aside
½ teaspoon Dried Thyme Combine all spices and herbs
together in a bowl, set aside
½ teaspoon Dried Oregano Combine all spices and herbs
together in a bowl, set aside
1 Crushed Bay leaf Combine all spices and herbs
together in a bowl, set aside
35g All Purpose Flour ---
250g Tomato Sauce ---
650mL Fish Stock ---
100g Fresh Salmon Diced
1 cup Crabmeat ---
250g Small Shrimp Peeled and deveined
100g White Fish Defrosted, diced
1 teaspoon Salt ---
A pinch of Pepper ---
Cooking Instructions
Note: Follow “SauceCooking Menu” section for details operating procedure of the Variety Cooker.
1 Put oil, onion, celery, garlic & bell pepper in the inner pot, mix well.
Press the • [Sauce] button to select the [Seafood Gumbo] submenu, close the lid and set the
cooking time to 51 minutes.
Press the • [Cook]/[OK] button to start the cooking program. Cook for 10 minutes and stir
the ingredients for a few seconds in the middle of the cooking process for even cooking.
2 When the Variety Cooker beeps, put hot sauce and combined herbs, mix well. Immediately stir
in our and continuous mixing until no lumps.
3 When the Variety Cooker beeps, add tomato sauce and hot stock, mix well and close the lid.
Cook for 30 minutes.
4 When the Variety Cooker beeps, add salmon, crabmeat, shrimp, white sh, salt and pepper to
taste, mix well and close the lid. Cook for 10 minutes.
5 When the Seafood Gumbo cooking process is nished, pour over rice and ready to serve.