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63
EN
English
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 flour 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 fish, salt and pepper to
taste, mix well and close the lid. Cook for 10 minutes.
5
When the Seafood Gumbo cooking process is finished, pour over rice and ready to serve.