I know it’s been a while 😉 SO we are 30 days and counting… Santa Barbara here we come! And our wedding diet has shifted from basic chicken and (my favorite) cauliflower, to things that are still healthy but might include a little carbs (! I know… haha), like gumbo!
Jamie went to New Orleans for his Bachelor Party (and I asked no questions), except about the food! Which I heard was amazing, and I am super jealous. We have been receiving lots of wonderful wedding gifts in the mail and one of my personal favorites was the CuisinArt Multicooker (all gifts have been favorites). The other night Jamie and I were talking about what we wanted to have for dinner and I happened to glance at the recipe book that came with the multicooker, the second he saw gumbo in there he was in! I have never tasted gumbo before, so I was a little uneasy about cooking something that I didn’t know what it was going to taste like, but I went along with it. We made a list of all of the ingredients and went to the store. After picking up everything, we got home and I started the Shrimp Stock (which you can find the recipe to by clicking the link). The stock took 4 hours to cook and I read the rest of the recipe for the gumbo and realized that the gumbo took 4 hours and we were going to be eating around midnight. I walked outside and explained to Jamie that we might want to order dinner because this was not going to be done. He was bummed and after looking over the recipe realized that it wasn’t going to work tonight. After lots of conversation of the best way to do it, we decided we would have it the following night and I would wake up early to start the roux and final fixings before the 4 hour slow cooking. Since I was at work, when Jamie woke up he kept an eye on it and finished the last two steps (before the shrimp) then set the cooker on warm for the rest of the day.
I was so excited to get home and smell the wonderful aromas that Jamie described to me over text We waited an hour or so when I got home and then pre-heat the cooker to 300 and added the shrimp back in. I cooked a cup of Basanti rice, which helped absorb the amazing flavors of the gumbo. It was a perfect meal and Jamie said “it had the most depth of any dish I have cooked for him”! I am so excited to cook many more flavorful dishes in the multicooker
- 1/4 tsp vegetable oil
- 3/4 lb. andouille sausage (cut in half and then sliced into 1/2 slices)
- 1/2 stick unsalted butter
- 1/4 cup plus 2 tblsp all-purpose flour
- 1 small yellow onion, peeled and chopped
- 2 medium celery stalks, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, peeled and chopped
- 1/4 cup Sauvignon Blanc wine
- 1 tblsp Creole seasoning (original)
- 1/2 tsp sea salt
- 1 can (14.5oz) diced tomatoes, drained
- 2 bay leaves
- 5 cups shrimp stock (click here for recipe)
- 8 oz. okra (about 1/2 lb., 12 pieces), fresh
- 1 lb. medium shrimp, peeled, deveined and rinsed (I used shrimp from stock recipe)
- 1. Put the oil into a fry pan and set to medium. (This can be cooked in the Multicooker, but we had the stock in there). Cook the sausage for 10 minutes, to get a good sear on it. Carefully remove and place in a bowl, save some of the grease for the gumbo.
- 2. Put the heat on the multicooker to 300 F and add the butter. Once the butter has melted, stir the flour (make sure you add it all, I forgot a little and it wasn't as thick as it should be) into the butter with a wooden spoon so that the mixture comes together - this is your roux. Make sure to continue to stir the roux for about 15 minutes as it turns into a peanut butter thickness and color. It is important to keep a close eye on this step because it will burn easy if not stirred.
- 3. Once the roux has reached the appropriate color, raise the temp to 325 F. Stir in the onion and celery; saute for 5 minutes. Stir in the green pepper and garlic and saute for another 5 minutes. Stir in the white wine and scrap any brown bits that accumulated on the bottom. Stir in Creole seasoning and salt and cook for a minute or two. Using a nonstick whisk, slowly whisk in the shrimp stock until all the ingredients are blended together.
- 4. Return the sausage to the pot, cover and switch to Slow Cook for 4 hours. Once unit switches to Keep Warm, stir in okra and switch to Brown/Saute at 300 F. Simmer for 30 minutes to thicken. Taste and season if necessary.
- 5. Finally, stir in the shrimp. It will take about 5 minutes to cook so wait until just serving to cook. You can set to Keep Warm if you are not going to serve right away.
- **I did steps 2 and 3 before going to work, and then Jamie finished step 4 until I got home and we completed step 5.
This recipe was inspired by a recipe from the CuisinArt cookbook that came with the 3-in-1 Multicooker.