BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
CHICKEN SAUCE PIQUANTE
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.
BAYOU SAUCE PIQUANT
Piquant sauce is spicy and we add cayenne pepper to this dish. It starts with a roux and the holy trinity (onions, bell peppers and celery) of Cajun cooking. Serve over rice.
Provided by mary winecoff
Categories Catfish
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
ALLIGATOR SAUCE PIQUANTE
Make and share this Alligator Sauce Piquante recipe from Food.com.
Provided by Diana Adcock
Categories Weeknight
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1/4 cup of the olive oil in a large heavy nonstick pot or Dutch oven over mediun high heat.
- Stir in the onions, bell peppers, celery, salt, red pepper flakes, cayenne, and bay leaves.
- Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes.
- Add 3 T of the flour and cook, stirring to cook the flour with out browning, 1 to 2 minutes.
- Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Bring to a boil, then reduce the heat to medium-low.
- Place several pieces of alligator meat at a time on a work surfaace covered with plastic wrap.
- Cover the meat with plastic and pound with a meat mallet until 1/4 inch thick.
- Cut into 2 inch strips.
- Combine the remaining 1/2 cup flour and the Essence in a medium bowl.
- Dredge the alligator piecees in the seasoned flour, shaking off any excess.
- Heat 2 T.
- of the olive oil in a large nonstick skillet over medium high heat.
- Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.
- Transfer to a platter.
- Heat the remaining 2 T.
- oil in the skillet and repeat with the remaining alligator.
- Add the meat ot the sauce.
- Increase the heat under the sauce to medium high and bring to a gentle rolling boil.
- Reduce heat to medium low.
- Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours.
- Remove and discard the bay leaves.
- To serve, spoon the rice into soup bowls.
- Top with the meat and sauce, and garnish with the green onions and parsley.
Nutrition Facts : Calories 303.6, Fat 20, SaturatedFat 3, Cholesterol 3.6, Sodium 610.5, Carbohydrate 26.3, Fiber 3.3, Sugar 7.9, Protein 6.4
ROXY'S SAUCE PIQUANTE
This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something about cooked bell peppers grossed me out), but my "adult tastebuds" love it! I've been meaning to make it at home, but I keep forgetting to bring the recipe home. Now it shall forever be immortalized in Recipezaar so I can access it from anywhere.
Provided by Robyns Cookin
Categories Cajun
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Sautee the veggies and garlic in the oil until tender.
- Add the crushed tomatoes, tomato sauce, and spices.
- Simmer 10 - 15 minutes.
- Taste for spiciness; add more of the 3 peppers if you want it hotter (but watch out because it gets hotter over time).
- Add the raw chicken and simmer until chicken is cooked through.
- Serve over cooked rice (mom prefers Jasmine, which is more authentic, I believe; I use brown rice for everything).
- Special note from mom: "Really good as a left over, when the spices have had time to really mature.".
Nutrition Facts : Calories 142.7, Fat 4.5, SaturatedFat 0.7, Cholesterol 34.2, Sodium 704.5, Carbohydrate 11.3, Fiber 2.6, Sugar 6.1, Protein 15.2
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