by admin on March 11, 2010
4 cups red wine
2 pounds chopped onion
2 quarts dark beer
1 pound chopped celery
2 quarts water
1 pound chopped red pepper
2 tablespoons beef base
1 pound chopped green pepper
4 tablespoons chicken base
1 pound sliced mushrooms
1 tablespoon liquid smoke
1 pound butter, melted
2 ounces minced garlic
2 tablespoons Worcestershire sauce
2 1/2 ounces flour
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.
by admin on March 11, 2010
1/2 tablespoon each dried basil and dried oregano
Corn bread (see note)
1/4 teaspoon each finely ground black pepper and cayenne pepper
2 tablespoons chopped tomatoes
5 tablespoons Worcestershire sauce
1 ounce butter
2 1/2 bay leaves
6 medium to large peeled, deveined shrimp, with tail left on
3 3/4 cups Blackened Voodoo Lager beer (see note)
Cut chives
1/4 tablespoon each shrimp base and chicken base (see note)
Rosemary sprig for garnish
1/4 cup granulated white sugar
16 ounces heavy cream
In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream. Let the mixture simmer until the mixture coats the back of spoon.
Season shrimp to taste and sauté in oil. Ladle 4 ounces of the simmered sauce into the pan. When the mixture begins to thicken, add 1 ounce of butter to the pan. Add tomatoes.
To serve, cut a wedge of corn bread in half. Toast halves if desired. Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce. Add chives. Place remaining wedge of corn bread on top and garnish with rosemary.
Recipe note: Blackened Voodoo Lager beer is sold at large, full-service liquor stores and some larger supermarkets. Shrimp base is a paste-like flavoring agent sold in specialty stores and larger supermarkets. At the House of Blues, this shrimp is served with their signature rosemary corn bread.
