Source: Chef Doug Grove – House of Blues, Myrtle Beach, SC
1 pound butter, melted
2 pounds chopped onion
1 pound chopped celery
1 pound chopped red pepper
1 pound chopped green pepper
1 pound sliced mushrooms
2 ounces minced garlic
2-1/2 ounces flour
4 cups red wine (chef suggests Burgundy wine)
2 quarts dark beer
2 quarts water
2 tablespoons beef base
4 tablespoons chicken base
1 tablespoon liquid smoke
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
1 cup Louisiana Seasoning
Brown Roux (Roux is a thick mixture consisting of flour, butter or oil)
Brown Roux
10 ounces flour
1 cup vegetable oil
In a large skillet or sauté pan, add butter. Put onion, celery, red pepper, green pepper, mushrooms in pan and sauté. Then add garlic and sauté 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 pre-made 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 F 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. Servings: 4