Instructions: In a large skillet or saute pan, add butter. Put onion, celery, red pepper, green pepper, mushrooms in pan and saute. Then add garlic and saute 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.

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