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 T. beef base
4 T. chicken base
1 T. liquid smoke
2 T. Worcestershire sauce
2 T. Tabasco sauce
1 C. Louisiana Seasoning
Brown Roux (Roux is a thick mixture consisting
of flour, butter or oil)
Brown Roux
10 oz. flour
1 C. vegetable oil
Instructions
In a large skillet or saut
