| 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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”