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Handleiding

Dinner is Served

Added bonus: PreSonus’ previously Top Secret recipe for…

Chicken and Andouille Gumbo

Ingredients:

• 1 C All-Purpose flour

• ¾ C Vegetable Oil

• 1 large onion (diced)

• 1 small onion (quartered)

• 6 celery stalks (diced)

• 1 large green bell pepper (diced)

• 3 cloves garlic (2 minced, 1 whole)

• 1 lb link Andouille sausage

• 4 Chicken leg quarters

• 4 qt water

• 4 bay leaves

• 1 tsp thyme

• 1 tsp Old Bay seasoning

• 1-2 C frozen okra, sliced

• ¼ C fresh parsley, minced

• 6-8 eggs (optional)

Cooking Instructions:

1. In a large pot, combine whole chicken leg quarters, water, quartered onion, Old Bay, 2 bay leaves and 1 whole clove garlic.

Cover and bring to a low boil. Simmer stock until chicken is falling o the bone. Remove the chicken and set aside. Discard

the onion, bay leaves, and garlic, reserving the liquid.

2. In a heavy saucepan, heat 1 Tbsp of the oil on medium high heat and brown the andouille until it is cooked through. Set

aside sausage for later.

3. In the same saucepan, add and heat remaining oil. Slowly add our 1-2 Tbsp at a time, stirring continuously. Continue

cooking and stirring the roux until it is a dark brown (it should look like melted dark chocolate). Be careful to not to get the

oil too hot or the our will burn and you’ll have to start over.

4. Once roux has reached the correct color, add diced onion, celery, green pepper, and minced garlic. Cook until vegetables

are very tender. Do not cover.

5. Slowly add 1 quart of chicken broth and bring to a low boil, stirring constantly.

6. Transfer roux mixture to a soup pot and bring to low boil. Do not cover, the roux will settle on the bottom of the pot and

burn.

7. Add remaining chicken broth, bay leaves, and thyme. Simmer for 30 minutes.

8. While gumbo is simmering, debone and shred chicken and slice the andouille.

9. Add chicken and andouille to gumbo and return to a simmer. Simmer for 30-45 minutes.

10. Stir in frozen okra and parsley and bring to a rolling boil.

11. Optional: Crack one egg into a teacup and quickly pour into the boiling gumbo. Repeat with the other eggs being careful

not to cluster them too closely. After all the eggs have risen back to the surface, reduce heat and simmer.

12. 12. Correct seasoning with salt and pepper (red, white and/or black) if necessary.

13. Serve over rice with potato salad.

Serves 12

SampleOne, Sceptre, StudioLive, Temblor, Tricomp, WorxAudio, and the Wave Logo are registered trademarks of PreSonus Audio Electronics, Inc. Studio One is a registered trademark of PreSonus

Software Ltd.

Mac, macOS, iOS, and iPadOS are registered trademarks of Apple, Inc., in the U.S. and other countries. Windows is a registered trademark of Microsoft, Inc., in the U.S. and other countries.

ASIO is a trademark and software of Steinberg Media Technologies GmbH. VST is a trademark of Steinberg Media Technologies GmbH.

Bluetooth is a registered trademark of Bluetooth SIG. USB Type-C and USB-C are registered trademarks of USB Implementers Forum. SD Logo is a trademark of SD-3C, LLC. Dante is a registered trademark of Audinate. The terms HDMI, HDMI High-Deﬁnition

Multimedia Interface, and the HDMI Logo are trademarks or registered trademarks of HDMI Licensing Administrator, Inc. powerCON is a registered trademark of Neutrik, in the U.S. and other countries.

Other product names mentioned herein may be trademarks of their respective companies. All speciﬁcations subject to change without notice... except the recipe, which is a classic.

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