Voodoo Sauce

Why it works:

Yield: 1 quart, 32 oz.

Time:

Pairing: Voodoo Pasta with Shrimp, Voodoo sauce Blackened Chicken with Rice, Voodoo Pasta.

References:

https://katv.com/amp/community/little-rock-arc/whats-for-dinner/bar-louie-makes-voodoo-chicken

Equipment:

• Skillet

Ingredients:

• 2 link, 85 g Andouille Sausage (1 link)

• 2 tablespoons butter

• 2 table AP flour

• 100 grams Red Bell pepper

• 100 grams Green Bell pepper

• 2 tablespoons tomato paste

• 2 tablespoon Garlic

• 2 tablespoon Worcestershire sauce

• 1 pint Heavy Cream

• 2 tablespoons Creole Mustard (whole grain substitution)

• 1/2 cup White Wine (Sauternes)

• 2 tablespoons Voodoo Seasoning

• Garnish

  • Parsley

  • Green onion

Instructions:

1. MES everything.

2. Cut andouille into thin discs, render, and remove

3. Saute Peppers until carmelized garlic

4. Add Mustard and tomato paste and Voodoo Seasoning.

5. Deglaze with wine

6. Add Heavy Cream, add

7. Reduce until Nappe

8. Garnish

Plating Instructions

Tasting Journal

Date:

Photo:

Tasting Notes: