Dinner Is Served - PRESONUS Eris E5 BT Owner's Manual

5.

Dinner is Served!

Added bonus: PreSonus' previously Top Secret recipe for...
Chicken and Andouille Gumbo
Ingredients:
1 C All-Purpose flour
l
¾ C Vegetable Oil
l
1 large onion (diced)
l
1 small onion (quartered)
l
6 celery stalks (diced)
l
1 large green bell pepper (diced)
l
3 cloves garlic (2 minced, 1 whole)
l
1 lb link Andouille sausage
l
4 Chicken leg quarters
l
4 qt water
l
4 bay leaves
l
1 tsp thyme
l
1 tsp Old Bay seasoning
l
1-2 C frozen okra, sliced
l
¼ C fresh parsley, minced
l
6-8 eggs (optional)
l
Cooking Instructions:
In a large pot, combine whole chicken leg quarters, water, quartered onion, Old Bay, 2 bay leaves and
l
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.
In a heavy saucepan, heat 1 Tbsp of the oil on medium high heat and brown the andouille until it is
l
cooked through. Set aside sausage for later.
In the same saucepan, add and heat remaining oil. Slowly add flour 1-2 Tbsp at a time, stirring con-
l
tinuously. 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.
Once roux has reached the correct color, add diced onion, celery, green pepper, and minced garlic.
l
5. Dinner is Served! 18