Dinner is Served
Added bonus: PreSonus’ previously Top Secret recipe for…
Chicken and Andouille Gumbo
额外的奖励：
PreSonus
以前的绝密配方为
...
鸡肉和
Andouille
浓汤
Ingredients
成分
:
•
1 C All-Purposeflour 1 C
全能面粉
•
¾ CVegetable Oil
3/4 C
植物油
•
1 large onion(diced)
1
个大洋葱（切丁）
•
1 small onion(quartered) 1
个小洋葱（切成四分之一）
•
6 celery stalks(diced)
6
根芹菜茎
(
切丁
)
•
1 large green bell pepper (diced) 1
个大青椒
(
切丁
)
•
3 cloves garlic (2 minced, 1 whole) 3
瓣大蒜（
2
瓣切碎，
1
瓣完整）
•
1 lb link Andouille sausage
1
磅
Andouille
香肠
•
4 Chicken legquarters
4
块鸡腿肉
•
4 qt water
4 qt
水
•
4 bayleaves
4
片月桂叶
•
1 tsp thyme
1
茶匙百里香
•
1 tsp Old Bayseasoning
1
茶匙老海湾调料
•
1-2 C frozen okra, sliced
1-2 C
冷冻秋葵，切成片
•
¼ C fresh parsley, minced 1/4 C
新鲜欧芹，切碎
•
6-8 eggs (optional)
6-8
个鸡蛋（可选）
Cooking Instructions
烹饪说明
:
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.
在一个大锅中，将整只鸡腿、水、四分之一的洋葱、
Old Bay
、
2
片月桂叶和
1
个完整的大蒜放在一起。盖上锅盖，小火煮沸。炖汤，直到鸡肉从骨头上脱落。取出鸡肉，放在一
边。丢弃洋葱、月桂叶和大蒜，保留液体。
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 forlater.
在一个厚厚的平底锅中，用中高火加热
1
汤匙的油，将香肠煎至熟透。将香肠放在一边备用。
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.
在同一锅中，加入并加热剩余的油。缓慢地加入面粉，每
次
1-2
汤匙，不断搅拌。继续煮和搅拌面粉，直到它变成深棕色（它应该看起来像融化的黑巧克力）。注意不要让油
太热，否则面粉会烧焦，你将不得不重新开始。
4. Onceroux has reached the correct color,add diced onion, celery,greenpepper,and minced garlic.Cook untilvegetables
are very tender. Do not cover.
一旦面团达到正确的颜色，加入洋葱丁、芹菜丁、青椒丁和大蒜碎。煮至蔬菜非
常柔软。不要加盖。
5. Slowly add 1 quart of chicken broth and bring to a low boil, stirring constantly.
慢慢加入
1
夸脱的鸡汤，并将其煮至低沸，不断搅拌。
6. Transferroux 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.
将面粉混合
物转移到一个汤锅中，并将其煮至低沸。不要盖上盖子，面粉会在锅底沉淀并烧焦。
7. Add remaining chicken broth, bay leaves, and thyme. Simmer for 30 minutes.
加入剩余的鸡汤，月桂叶，和百里香。炖煮
30
分
钟。
8. While gumbo is simmering, debone and shred chicken and slice the andouille.
在炖煮浓汤的同时，将鸡肉去骨并切成丝，并将
香肠切片。
9. Add chicken and andouille to gumbo and return to a simmer. Simmer for 30-45 minutes.
将鸡肉和香肠加入秋葵汤中，重新炖煮。
炖煮
30-45
分钟。
10. Stir in frozen okra and parsley and bring to a rolling boil.
在冷冻秋葵和欧芹中搅拌，并将其煮沸。
