God guides, not by a visible sign, but by swaying the judgment. To wait before Him, weighing candidly in the scales every consideration for or against a proposed course, and in readiness to see which way the preponderance lies, is a frame of mind and heart in which one is fitted to be guided; and God touches the scales and makes the balance to sway as He will. But our hands must be off the scales, otherwise we need expect no interposition of His in our favor.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Crook1	1	servings

INGREDIENTS

1	lb	Butter; (melted)
2	lb	Chopped onion
1	lb	Chopped celery
1	lb	Chopped red pepper
1	lb	Chopped green pepper
1	lb	Sliced mushrooms
2	oz	Minced garlic
2 1/2	oz	Flour
4	c	Red wine; (chef suggests
		; Burgundy wine)
2	qt	Dark beer
2	qt	Water
2	tb	Beef base
4	tb	Chicken base
1	tb	Liquid smoke
2	tb	Worcestershire sauce
2	tb	Tabasco sauce
1	c	Louisiana Seasoning
		Brown Roux; (Roux is a thick
		; mixture consisting
		; of flour, butter or
		; oil)
10	oz	Flour
1	c	Vegetable oil

INSTRUCTIONS

BROWN ROUX
In a large skillet or saut. pan, add butter. Put onion, celery, red
pepper, green pepper, mushrooms in pan and saut.. Then add garlic and
saut. for 1 minute. Add flour and stir; cook for 1 minute. Add red
wine and reduce until thick.
Add dark beer, water, beef base, chicken base and bring to a boil.
Then add 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 until it smokes. Slowly whisk
in flour, 2 cups at a time, mixing well. Cook in oven at 350 degrees
for about 2 hours stirring every 15 minutes. Roux is done when
chocolate brown color is achieved. Allow to cool.
Yields 1 pound of Roux.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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