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House of Blues Bayou Voodoo Smothered Chicken


Brown Roux

  • 10 ounces flour
  • 1 cup vegetable oil


  • 1 pound butter, melted
  • 2 pounds chopped onion
  • 1 pound chopped celery
  • 1 pound chopped red bell pepper
  • 1 pound chopped green bell 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


  1. 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.
  2. Chicken: In a large skillet or sauté pan, add butter.
  3. Put onion, celery, red pepper, green pepper, mushrooms in pan and sauté.
  4. Add garlic and sauté for 1 minute.
  5. Add flour and stir; cook for 1 minute.
  6. Add red wine and reduce until thick.
  7. Add dark beer, water, beef base, chicken base and bring to a boil.
  8. Add liquid smoke, Worcestershire sauce, Tabasco sauce and Louisiana seasoning.
  9. Whip some roux into the sauce. Bring to a boil then remove from heat.
  10. 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.

Yield: 1 pound Roux; 4 servings

Posted by LladyRusty at Recipe Goldmine May 7, 2001.

Source: Posted By: Gayle Date: Thursday, 14 December 2000, at 9:44 am - from Rudy2 September 27, 2000 08:43am - Chef Doug Grove - House of Blues, Myrtle Beach, South Carolina

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