PreSonus Eris HD10BT Studio Headphones with Active Noise Canceling and Bluetooth 5.0 - Manual (Page 8)

© 2019 PreSonus Audio Electronics, Inc. All Rights Reserved. AudioBox, Eris, and PreSonus are trademarks or registered trademarks of PreSonus Audio Electronics, Inc. Bluetooth
is a registered trademark of Bluetooth SIG. 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.
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 off 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 flour 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 flour 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. Correct seasoning with salt and pepper (red, white and/or black) if necessary.
13. Serve over rice with potato salad.
Serves 12