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.freezer the in months two or days, three to | |
up refrigerator the in keep will stock Shrimp * | |
*.freezer | |
or refrigerator in storage for containers | |
in place to cool or immediately Use | |
.vegetables and shells the discarding stock, | |
strain Warm, Keep to switches unit Once .4 | |
.hours 4 | |
for Low on Cook Slow to switch and Cover .3 | |
.boil a | |
to come just to water allow and water and | |
leaf bay the in Stir .dry almost to reduced | |
completely until stir and wine white the Add | |
.fragrant are vegetables until minutes few a | |
for cook to continue and garlic and celery | |
onions, the in Stir .minutes 2 about pink, | |
bright turn they until stir and shells shrimp | |
the add hot, Once .oil the add and 400°F | |
at Brown/Sauté to Multicooker the Set .2 | |
.use separate a for reserve and | |
shrimp Wrap .shells Reserve .shrimp Peel .1 | |
water cups | 12 |
leaf bay | 1 |
wine white dry cup | ¼ |
smashed clove, garlic | 1 |
pieces |
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into cut stalks, celery medium | 2 |
chopped roughly |
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and peeled onions, medium | 2 |
oil olive teaspoon | 1 |
shrimp) |
|
large 33 (about shrimp pounds | 1½ |
cups 12 about Makes | |
Cook Slow |
|
Brown/Sauté Settings: | |
.gumbo great a of ingredient |
|
essential an – stock |
|
.freezer the in months two or week, | |
one to up for refrigerator in keep will Stock * | |
*.freezer or |
|
refrigerator for containers storage in place |
|
to cool or immediately Use .vegetables |
|
and bones beef discarding stock, strain |
|
Warm, Keep to switches unit Once .3 | |
.hours 20 to |
|
14 for Simmer on Cook Slow to switch and |
|
Cover .pot the to ingredients remaining and |
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bones browned the Add .unit to pot Return .2 | |
.grease residual any out pour |
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and pot the remove carefully and bones |
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beef the Remove .sides all on necessary, if |
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batches in well, bones the brown then and |
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pot, cooking the into oil the Put .400°F at |
|
Brown/Sauté to Multicooker the Preheat .1 | |
water cold cups | 12 |
crushed clove, garlic | 1 |
leaf bay | 1 |
peppercorns black teaspoon | 1 |
parsley Italian fresh handful large | 1 |
pieces |
|
2 | |
pieces |
|
into cut and peeled carrots, medium | 4 |
pieces |
|
| |
trimmed, end root leek, large | 1 |
eighths into cut |
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and peeled onion, large | 1 |
bones beef pounds | 4 |
oil olive teaspoon | 1 |
cups 11 to 10 about Makes | |
Cook Slow |
|
Brown/Sauté Settings: | |
.stocks homemade |
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own your preparing than economical |
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or wholesome more nothing is There |
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Stock Shrimp | Stock Beef |