Bayou Voodoo Smothered Chicken Recipe

• 1 lb Butter, (melted)
• 2 lb Minced onion
• 1 lb Minced celery
• 1 lb Minced red pepper
• 1 lb Minced green pepper
• 1 lb Sliced mushrooms
• 2 ounce Chopped garlic
• 2 1/2 ounce Flour
• 4 c. Red wine, (chef suggests Burgundy wine)
• 2 quart Dark beer
• 2 quart Water
• 2 Tbsp. Beef base
• 4 Tbsp. Chicken base
• 1 Tbsp. Liquid smoke
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. Tabasco sauce
• 1 c. Louisiana Seasoning Brown Roux, (Roux is a thick mix consisting of flour, butter or possibly oil)
• 10 ounce Flour
• 1 c. Vegetable oil

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

butter, onion, celery, red pepper, green pepper, mushrooms, garlic, flour, red wine, beer, water, base, chicken base, liquid smoke, worcestershire sauce, tabasco sauce, brown roux, flour, vegetable oil

Taken from cookeatshare.com/recipes/bayou-voodoo-smothered-chicken-80559 (may not work)