Bayou Voodoo Smothered Chicken Recipe

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Servings: 1



  1. In a large skillet or possibly saute/fry pan, add in butter. Put onion, celery, red pepper, green pepper, mushrooms in pan and saute/fry. Then add in garlic and saute/fry for 1 minute. Add in flour and stir; cook for 1 minute. Add in red wine and reduce till thick.
  2. Add in dark beer, water, beef base, chicken base and bring to a boil.
  3. Then add in liquid smoke, Worcestershire sauce, Tabasco sauce and Louisiana seasoning. Whip some roux into the sauce. Bring to a boil then remove from heat.
  4. Put some premade rice on a plate, put cooked chicken breast on top of rice and ladle voodoo sauce over the chicken and rice.
  5. Brown Roux:Place oil in a heavy stock pot and heat till it smokes. Slowly whisk in flour, 2 c. at a time, mixing well. Cook in oven at 350 degrees for about 2 hrs stirring every 15 min. Roux is done when chocolate brown color is achieved. Allow to cold.
  6. Yields 1 lb. of Roux.


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