12
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
Moroccan Lamb Stew
The North African spices complement this
stew nicely.
Setting: Slow Cook
Makes 8 cups
2 pounds lamb shoulder, cut into
1-inch pieces
1 large onion, peeled and sliced
3 medium carrots, peeled and cut into
¼-inch rounds
1 ½-inch piece ginger, peeled and
finely chopped (about 1½ teaspoons)
3 garlic cloves, peeled and chopped
1 cinnamon stick
1 teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
½ teaspoon ground coriander
1
⁄8 teaspoon cayenne pepper
½ teaspoon ground allspice
pinch saffron
pinch ground cloves
8 ounces dried, pitted prunes
1 can (15-ounces) chickpeas, drained
and rinsed
2 tablespoons tomato paste
2 cups beef or chicken stock
1. Put all ingredients together into the pot
of the Multicooker. Stir together to coat
all ingredients well.
