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13
DigiMax
™
DP88 User Manual
Added bonus: Presonus’ previously Top Secret recipe for...
Chicken and Andouille Gumbo
Ingredients:
•
1 cup all-purpose flour
•
3/4 cup vegetable oil
•
1 large onion (diced)
•
1 small onion (quartered)
•
6 celery stalks (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 cup frozen okra, sliced
•
1/4 cup 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 garlic clove. 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 Tbspn 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 the remaining oil. Slowly add flour 1-2 Tbspn at a time, stirring continuously. Continue cooking and
strirring the roux until it is a dark brown (it should look like melted dark chocolate). Be careful 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 qt 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 gumboi 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
© 2015 PreSonus Audio Electronics, Inc. All Rights Reserved. AudioBox, DigiMax, FireStudio, Nimbit, PreSonus, QMix, StudioLive, and XMAX are trademarks or registered trademarks
of PreSonus Audio Electronics, Inc. Capture, Impact, Mixverb Presence, RedLightDist, SampleOne, Studio One, and Tricomp are trademarks or registered trademarks of PreSonus
Software Ltd. Mac, Mac OS, and Macintosh 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. 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.
