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