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House of Blues Bayou Voodoo Smothered Chicken
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Yield: 1 pound of Roux. Servings: 4
Preparation time:
Total time:
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 sautÈ pan, add butter. Put onion, celery, red pepper, green pepper, mushrooms in pan and sautÈ. Then add garlic and sautÈ 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
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