House of Blues Bayou Voodoo Smothered Chicken

recipe box


  • 1 lbs butter, melted
  • 2 lbs chopped onion
  • 1 lbs chopped celery
  • 1 lbs chopped red pepper
  • 1 lbs chopped green pepper
  • 1 lbs sliced mushrooms
  • 2 oz minced garlic
  • 2 1/2 oz flour
  • 4 cups red wine (chef suggests Burgundy wine)
  • 2 quarts dark beer
  • 2 quarts water
  • 2 Tbsp beef base
  • 4 Tbsp chicken base
  • 1 Tbsp liquid smoke
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Tabasco sauce
  • 1 cup Louisiana Seasoning
  • Brown Roux (Roux is a thick mixture consisting of flour, butter or oil)

Brown Roux Ingredients:

  • 10 oz 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° F for about 2 hours, stirring every 15 minutes. Roux is done when chocolate brown color is achieved. Allow to cool.

Makes 4

Print This Page