PRESONUS Eris Series Owner's Manual page 14

Addedbonus:PreSonus'previouslyTopSecretrecipefor...
Chicken and AndouilleGumbo
额外附赠：PreSonus公司以前的绝密配方为...
鸡肉和"AndouilleGumbo"浓汤
Ingredients:
成分：
• 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 qtwater
• 4 bayleaves
• 1 tsp thyme
• 1 tsp Old Bayseasoning
• 1-2 C frozen okra, sliced
• ¼ C fresh parsley, minced
• 6-8 eggs(optional)
-1.C 全能面粉
-3/4 C 植物油
-1个大洋葱（切丁）
-1个小洋葱(切成四分之一)
-6根芹菜茎(切丁)
-1个大青椒（切丁）
-3瓣大蒜（2瓣切碎，1瓣完整）。
-1磅 Andouille香肠链接
-4块鸡腿肉
-4 qt水
-4片月桂叶
-1茶匙百里香
-1茶匙老海湾调料
-1-2 C 冷冻秋葵，切成片
-1/4 C新鲜欧芹，切碎
-6-8个鸡蛋（可选）
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. Inaheavysaucepan,heat1Tbspoftheoilonmediumhighheatandbrowntheandouilleuntilitiscookedthrough.Set
aside sausage for later.
3. Inthesamesaucepan,addandheatremainingoil.Slowlyaddflour1-2Tbspatatime, stirringcontinuously.Continue
cooking and stirringthe roux until it is a dark brown(it should look like melted dark chocolate).Be careful to not to getthe
oil too hot or the flour will burn and you'll have to start over.
Dinner is Served