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Wed May 15, 2013 8:10 pmNewbie "Fry Cook" Poster
I loooooovvvvvveeee Bar Louie's Voodoo Chicken!! Ive been searching the internet for a copycat recipe for the sauce... HELP!! Thnx
Wed May 15, 2013 9:37 pmFood.com Groupie
This is the description in their menu:
BAR LOUIE MENU -
LARGE PLATES - VOODOO CHICKEN -
Blackened chicken, andouille sausage, bell pepper, voodoo sauce, rice.
It is always difficult to find the exact copycat recipe from a restaurant, but here are these similar recipes that maybe can help you to create the recipe you want, by adding andouille sausage and green pepper to the blackened chicken and then served with rice.
GRILL "BLACKENED VOODOO" CHICKEN RECIPE -
By tshull777 - 1 review -
SPICY VOODOO CHICKEN RECIPE -
By southern chef in louisiana
VOODOO CHICKEN RECIPE -
By EdsGirlAngie - 8 reviews -
NEW ORLEANS VOODOO SHRIMP RECIPE -
By TxGriffLover - 4 reviews -
VOODOO PASTA RECIPE -
By ChaseNNJ - 6 reviews -
VOODOO SAUCE RECIPE - JUST A PINCH -
ANDOUILLE SAUSAGE AND CHICKEN CREOLE PASTA - ALL RECIPES -
SOUTHERN KITCHEN VOODOO SAUCE - Ingredients -
Thu May 16, 2013 3:20 amNewbie "Fry Cook" Poster
Thanks. Please let me use also what you have posted.
Thu May 16, 2013 5:11 amFood.com Groupie
Here is one with sausage too. I suspect the author subbed chorizo because andouille is not easy to come by outside of Louisiana.
This is a spicy chicken stuffed with chorizo and Pepper Jack cheese. A creole mustard sauce tops this and chorizo - spiced Dirty Rice goes great on the side. Control the spice by adjusting the cayenne pepper in the rub. For more spice, add some sliced jalapenos to the stuffing! This is fabulous so enjoy!
¼ - ½ tsp. cayenne pepper (more if you really want it hot!)
1 tsp. garlic pepper blend
1 tsp. garlic salt
½ tsp. onion powder
½ tsp. paprika
¼ tsp. thyme
For chicken stuffing:
¼ lb. chorizo, a spicy Mexican sausage - or any good, spicy sausage
4 oz. Pepper Jack cheese, sliced into 4 pieces
sliced jalapenos (optional - for heat!)
For Creole mustard sauce:
¼ cup yellow onion, chopped
1 tbl butter
2 cloves garlic, finely chopped
1 tbl flour
1 cup chicken broth
1 pint cream
3 tbl. creole-style mustard
4 boneless, skinless chicken breasts, finely diced
2 tbl. olive oil
Combine ingredients for Spicy Rub and blend together.
Heat chorizo thoroughly in a skillet. Remove chorizo from skillet before stuffing into chicken. Drain chorizo.
Rinse and pat dry the chicken breasts. Between two sheets of waxed paper, pound each chicken breast to ½ inch thick. Be careful not to put holes within the chicken meat because the chicken breast is rolled around the filling. On one end of each chicken breast place an equal portion of chorizo. Please cheese slice on chorizo. In "Chicken Cordon Bleu" fashion, roll the chicken breast around the filling. This is most easily done by pulling the chicken nearest the filling over the filling. Then carefully roll the two sides of the breast over the first folded piece of chicken. Finally, continue to roll the chicken breast around the filling, sealing in the filling. Rub the chicken breast with the spice mixture.
Heat olive oil in another skillet with medium-high heat. Add chicken breasts and cook each side approximately 1 minute (a total of four sides per chicken if you roll the breast each minute. Remove chicken. Arrange chicken breasts in a baking dish and finish cooking in a 350º oven for 25 minutes.
In the skillet, add the onion and butter over medium heat and cook 2-3 minutes, until translucent. Add garlic and cook another 2-3 minutes. Stir in the flour. Add the chicken broth and stir. Cook 2-3 minutes longer. Add the cream and cook approximately 5 minutes to thicken the sauce. Stir in the creole mustard.
To serve, arrange a chicken breast on each plate with a side of dirty rice. Spoon the creole mustard sauce over each chicken breast. This is going to be great! Enjoy! Serves: 4
Thu May 16, 2013 12:31 pmFood.com Groupie
I found the same recipe here:
RECIPE FOR VOODOO CHICKEN FROM J. JUMBO? -
And here is a recipe for a Voodoo paste or sauce, like the one you are looking for, imjustshawna:
VOODOO PASTE - CREOLE RECIPE -
4-5 T cayenne pepper
4 T paprika
6 T sea salt
2 T gumbo file powder
2-3 smooshed garlic cloves
2 T thyme, chopped
1/2 cup olive oil
8 oz. of tomato sauce
3-4 shakes tabasco.
Mix together ingredients for the VooDoo paste. Set aside. Have penne on the boil while you make the sauce.
On medium heat, stir together stock and cream in saucepan. When heated, whisk in VooDoo paste. Blend and cook for a few minutes to reduce sauce slightly, then add scallops and shrimp and cook for about 1-1/2 to 2 minutes. Do not overcook!.
Pour the VooDoo sauce over your cooked and drained penne, and serve immediately. VooDoo paste keeps for a couple of months in the fridge. A little andouille sausage would go well with this. This makes enough for four servings.
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