What Is Voodoo Sauce Recipes

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NEW ORLEANS VOODOO SHRIMP



New Orleans Voodoo Shrimp image

Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated by the executive chef and the owner of the restaurant, Duke LoCicero, Cafe Giovanni's menu is cooked with fresh ingredients with American, French, Italian and New Orleans' distinctive Creole styles. Prep time is standing time. Serve 4 as an appetizer, or two as an entree. Posted for ZWT5.

Provided by TxGriffLover

Categories     Cajun

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

12 jumbo shrimp, peeled & deveined, tails left on
1 cup honey
1 cup butter, melted (2 sticks)
1 tablespoon Worcestershire sauce
1 lime (juiced)
3 ounces balsamic vinegar
1 cup chinese sweet chili sauce (Lucky Boy brand preferred)
2 ounces southern comfort liqueur
2 sprigs cilantro, chopped
1 lime (juiced)
1 tablespoon Tabasco sauce
3 ounces honey
1 ounce sesame oil

Steps:

  • Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
  • Meanwhile, mix VooDoo sauce ingredients.
  • Grill or saute shrimp until done and serve with VooDoo Sauce.

VOODOO SAUCE



VooDoo Sauce image

Great sauce on just about everything.

Provided by Mary Hodges @cookiecutter

Categories     Other Sauces

Number Of Ingredients 10

1 -15 oz bottle(s) heinz 57 sauce
2 tablespoon(s) worcestershire sauce
1 tablespoon(s) honey
1 1/2 teaspoon(s) ground cayenne pepper (hot)
1 teaspoon(s) curry powder
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) liquid smoke flavoring
1/2 teaspoon(s) onion powder
1/4 teaspoon(s) chili powder

Steps:

  • Mix all ingredients. Store in glass container in refrigerator.
  • You can even pour over a block of cream cheese (softened) and serve with crackers.

BBQ VOODOO



Bbq Voodoo image

Provided by Food Network

Number Of Ingredients 17

1 (16 oz.) jar honey
1 (16 oz.) jar molasses (unsulfured)
2 heads garlic, sliced in half across bulb, outside paper removed
3 canned chilpotles w/ adobo sauce
8 ancho chiles, stemmed & seeded
3 tablespoons black pepper
1/4 cup coarse salt
1 tablespoon whole cumin seed
1 tablespoon coriander seed
4 bay leaves
2 quarts canned tomatoes (or 1 6 oz. can tomato paste)
2 yellow onions, quartered
1 5 lb. RIPE seedless watermelon cubed
4 RIPE peaches, pitted and skin removed
1 quart cider vinegar
3 cups water
1 large jar store-bought BBQ sauce (Note: Put your favorite choice in here: hot and spicy "Scott's" vinegar base, which is my favorite, or sweet, or hickory...)

Steps:

  • Add the honey, molasses, garlic, chipotles, chiles, pepper and salt in large stockpot. Place the cumin, coriander and bay leaves on a piece of cheesecloth, then tie into a pouch with kitchen twine. Add to the stockpot and cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.
  • Add the canned tomatoes. Cook 20 minutes and break up tomatoes. Remove spice bag.
  • Add the onions, watermelon and peaches. Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.
  • Add the vinegar, water and BBQ sauce. Reduce heat to low, cook minimum 4 hours.
  • Add brown sugar to your taste.
  • Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).
  • The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
  • Serve with additional sauce on side.

VOODOO PASTA



Voodoo Pasta image

Even if you don't have a lot of time to spend getting dinner together, you can still charm your family with this clever meal idea. In less time than it takes the fusilli to cook, you can conjure up a spicy Alfredo sauce with blackened Smoked Sausage. When the pasta is done, just toss with the sauce. It's pure magic.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package uncooked fusilli pasta
1 (16 ounce) package Hillshire Farm® Smoked Sausage
1 teaspoon blackened or Cajun seasoning
1 (15 ounce) jar Alfredo sauce
1 cup chopped fresh parsley
1 teaspoon hot sauce, or to taste

Steps:

  • Cook pasta according to package directions; drain.
  • While pasta is cooking, cut sausage into 1/4-inch slices. Place in bowl and sprinkle with seasoning; toss lightly to evenly coat.
  • Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3-4 minutes or until lightly browned. Stir in Alfredo sauce, parsley and hot sauce to taste; heat through.
  • Pour over pasta and toss until well coated. Serve immediately.

Nutrition Facts : Calories 735 calories, Carbohydrate 62.7 g, Cholesterol 75.9 mg, Fat 44 g, Fiber 3.6 g, Protein 23.2 g, SaturatedFat 16.5 g, Sodium 1444.1 mg, Sugar 4.9 g

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