Cuisinart MSC-600 manual Gumbo, Chorizo & Shrimp, Frozen, Leaf bay Drained tomatoes

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book instruction the of 8 page on instructions
the to refer 1, Step in sausage browning
after pot the of bottom the in remaining
grease excessive be there Should Note:
	.substituted
be can broth vegetable necessary, if
However, .recipe the in used shrimp the from
shells the with make to easy is and dish,
this for ingredient key a is stock Shrimp*
.rice over bowls shallow
in served best is Gumbo Tip: .serving for
Cook Slow on Warm to set desired, If
.add to serving before just until wait so
cook to minutes 5 only take will shrimp
The .shrimp the in stir to is step final The .5
.seasoning adjust and Taste .minutes
30 additional an for simmer to 300°F at
Brown/Sauté to switch okra; the in stir
Warm, Keep to switches unit Once .hours
4 for Low on Cook Slow to unit switch and
Cover .sausage cooked reserved the Add .4
.incorporated
are ingredients all until whisking Continue
.whisk nonstick a using stock, shrimp
the in whisk slowly incorporated, well are
ingredients all Once .leaf bay and tomatoes
diced drained, in Stir .minute 1 for heat over
stir – salt and seasoning Creole in Stir .pot
cooking the of bottom the on accumulated
have may that bits brown any scrape again
and wine, white of cup ¼ remaining the in
Stir .minutes 5 another for cook to continue
and garlic and pepper green the in Stir
.minutes 5 about for sauté celery; and onion
the in stir 325°F, to temperature raise color,
appropriate the reached has roux the Once .3
	.maintained
not is heat low a and stirred occasionally
not is it if burn could roux the as step this

during eye close a keep to important
is It .minutes 40 to 30 approximately butter,
peanut of color the resembles and smooth
is it until roux stirring Continue .roux a
called is this – together comes mixture the
that so spoon wooden a with butter the
into flour the stir melted, has butter Once
.butter the add and 300°F to heat the Lower .2
.reserve and sausage Remove .pot
the of bottom the on accumulated have may
that bits brown the all up scrape to order in
wine white the of cup ¼ in Stir .removed)
(if base the to pot the Return .container
separate a into grease the off pouring
carefully and pot removing by or towels,
paper with grease the up sopping by either
pan the degrease Carefully .minutes 10 to
6 about over, all browned until cook and
chorizo/sausage the add hot, is oil the Once
.400°F at Brown/Sauté to set Multicooker
the of pot cooking the into oil the Put .1
rinsed and deveined
peeled, shrimp, large pounds	2
frozen
or fresh slices, inch-¼ into cut
pieces), 24 to 22 (about okra ounces	10
7) page (see stock* shrimp cups	10
leaf bay	1
drained tomatoes,
diced each) ounces 5.(14 cans	2
salt kosher or sea teaspoon	½
seasoning Creole tablespoons	2
chopped finely cloves, garlic	4
chopped finely pepper, green large	1
chopped finely stalks, celery large	5 to 4
chopped
finely and peeled onion, large	1
flour purpose-all unbleached, cup	¾
butter unsalted stick) (1 cup	½
divided wine, white dry cup	½
dice inch-½ into cut
sausage andouille or chorizo pound	1
oil vegetable teaspoon	¼
cups 14 about Makes
Cook Slow
Brown/Sauté Settings:
same! the just one delicious
a but gumbo, of version purist’s a exactly Not
Gumbo
Chorizo & Shrimp