Bayou Sauce Piquant Recipes

Steps:

• In a Lagre heavy pot heat the oil.
• Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
• Remove chicken and set aside.
• Keep the heat going under your frying pan and add the bacon grease.
• When grease is hot, slowly whisk in the flour.
• Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
• Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
• Reduce heat to medium.
• Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
• Add the chicken and cook until the chicken is done.
• Taste and reseason.
• Add green onion and parsley.
• Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

• Heat 3 cups of cooking oil hot enough to cook chicken.
• Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
• Remove the chicken from the oil.
• In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
• To the vegetable mixture, add your chicken which has slightly cooled.
• Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
• Serve with rice.
• If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.

Steps:

• Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
• Add tomato sauce and tomato juice; cook for 1 hour.
• Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
• Serve over cooked rice.

Steps:

• Season meat with Cajun seasoning. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and celery. Stir well, scraping residue off bottom of pot. Saute until onions wilt. Add garlic and tomato sauce. Simmer 15 minutes. Add Rotel tomatoes and beef gravy. Simmer 15 minutes. Add oyster sauce, lemon juice, mushrooms and browned rabbit. Stir and simmer on low heat for 2 hours. Add green onions and parsley. Simmer 20 minutes. Serve over rice.

Steps:

• Lightly mix together all ingredients until well blended.
• Shape into two loafs (9x5x3) in a shallow pan.
• In a small bowl, mix together all 4 Piquant Sauce ingredients until well blended (not lumpy).
• "Frost" both loafs starting with the sides and finish with the top.
• Bake in a 350 degree oven for 1 hour.
• Allow to cool for 5 minutes before cutting.