Recipe: house of blues bayou voodoo smothered chicken

Dish: home of blues bayou voodoo smothered hen

Home of Blues Bayou Voodoo Smothered Hen

1 pound butter, thawed 2 pounds sliced onion 1 pound chopped celery 1 extra pound sliced red pepper

1 pound sliced green pepper

1 pound cut mushrooms 2 ounces minced garlic 2 1/2 ounces flour 4 cups merlot(
cook recommends Wine red wine) 2 quarts dark beer 2 quarts water 2 tablespoons beef base

4 tbsps hen
base 1 tablespoon liquid smoke 2 tbsps Worcestershire sauce
2 tbsps Tabasco sauce 1 cup Louisiana Seasoning Brownish Roux (Roux is a thick combination being composed
of flour, butter or oil)

Source: Flickr

Brownish Roux
10 ounces flour 1 mug vegetable oil In a big frying pan or sauté frying pan, add butter. Put onion, celery, red pepper, green pepper, mushrooms in frying pan as well as sauté. Then include garlic as well as sauté for 1 min. Add flour as well as stir; cook for 1 minute. Add red wine as well as reduce till thick.

Include dark beer, water, beef base, poultry base and also give a boil. After that include liquid smoke, Worcestershire sauce, Tabasco sauce and Louisiana seasoning. Whip some roux right into the sauce. Offer a boil after that remove from heat. Place some pre-made rice on a plate, placed prepared chicken bust on top of rice as well as ladle voodoo sauce over the hen as well as rice.

Brown Roux: Area oil in a hefty stock pot and warm up until it smokes. Gradually whisk in flour, 2 cups at once, blending well. Prepare in oven at 350 levels F for concerning 2 hrs, mixing every 15 mins. Roux is done when chocolate brownish shade is achieved. Permit to cool.

Yields 1 pound of Roux. Servings: 4

source http://allofbeer.com/2016/12/08/recipe-house-of-blues-bayou-voodoo-smothered-chicken/