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Ингредиенты
- 1 lb Butter, (melted)
- 2 lb Minced onion
- 1 lb Minced celery
- 1 lb Minced red pepper
- 1 lb Minced green pepper
- 1 lb Sliced mushrooms
- 2 ounce Chopped garlic
- 2 1/2 ounce Flour
- 4 c. Red wine, (chef suggests Burgundy wine)
- 2 quart Dark beer
- 2 quart Water
- 2 Tbsp. Beef base
- 4 Tbsp. Chicken base
- 1 Tbsp. Liquid smoke
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Tabasco sauce
- 1 c. Louisiana Seasoning Brown Roux, (Roux is a thick mix consisting of flour, butter or possibly oil)
- 10 ounce Flour
- 1 c. Vegetable oil
Инструкции
- In a large skillet or possibly saute/fry pan, add in butter. Put onion, celery, red pepper, green pepper, mushrooms in pan and saute/fry. Then add in garlic and saute/fry for 1 minute. Add in flour and stir; cook for 1 minute. Add in red wine and reduce till thick.
- Add in dark beer, water, beef base, chicken base and bring to a boil.
- Then add in liquid smoke, Worcestershire sauce, Tabasco sauce and Louisiana seasoning. Whip some roux into the sauce. Bring to a boil then remove from heat.
- Put some premade rice on a plate, put cooked chicken breast on top of rice and ladle voodoo sauce over the chicken and rice.
- Brown Roux:Place oil in a heavy stock pot and heat till it smokes. Slowly whisk in flour, 2 c. at a time, mixing well. Cook in oven at 350 degrees for about 2 hrs stirring every 15 min. Roux is done when chocolate brown color is achieved. Allow to cold.
- Yields 1 lb. of Roux.
