Roxys Sauce Piquante Recipes

Steps:

• Brown sausage in a non-stick skillet.
• Drain any fat and set aside.
• Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
• Add onion and bell pepper.
• Saute.
• Add cooked sausage, tomatoes, water and seasonings.
• Cover and simmer at least one hour.
• Serve over rice.

Steps:

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

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:

• 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.".

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:

• Cut the chicken thighs into strips, approximately 1-inch by 2-inches. Combine the salt and three peppers; season the chicken strips and set aside.
• In a large, heavy bottom saucepan, heat the olive oil over high heat. Whisk in the flour and cook, stirring constantly, to make a light-to-medium brown roux, about the color of peanut butter or a little lighter. Immediately add the chopped onion, bell pepper and celery; reduce the heat to medium-high and cook 5 minutes, stirring often. Stir in the minced garlic and jalapeno; cook 1 minutes.
• Transfer the mixture to the slow cooker and add the crushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips. Stir to mix, cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours. Serve over rice.

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:

• 1. Heat lightly salted water in a cast iron skillet or Dutch oven. Boil chicken thighs and breasts until cook. Lower heat and simmer for 30 min.
• 2. Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.
• 3. On medium heat add olive oil to Dutch oven. Pan sear chicken and remove. Add 2 T. butter and sauté onions, celery and green onions (Trinity) until onions are clear.
• 4. Add prepared blonde roux until it begins to soften. Slowly add 1 cup of the chicken stock. Stir until well blended.
• 5. Now add the 6 ounces of tomato pastes and 2 more cups of chicken stock. Mix well. Add in petite diced tomatoes, garlic, and bay leaf. Simmer on medium heat for 20 min.
• 6. Add in chicken, Cayenne pepper, and salt and pepper to taste. Simmer until mixture thickens completely into a smooth gravy. About 10 to 15 min. Top with green onions and parsley
• 7. Note: you can accomplish this same dish in a slow cooker. I recommend pan searing chopped chicken and sautéing onions, celery and bellpepper. Remember to add sliced green onions and parsley right before serving!

Steps:

• Brown off duck breasts in some olive oil.
• Make a roux with oil and flour.
• Add onions, bell pepper, green onions, and parsley to roux.
• Stir and cook.
• Add one cup water and garlic.
• Cook.
• Add wine and some more water.
• Add other seasonings and tomato sauce.
• Mix well.
• Add andouille (or smoked sausage) and duck breasts.
• Stir.
• Simmer on low heat for 3 to 4 hours.
• Stir occasionally.
• Add more salt and cayenne to your taste.
• Serve over spaghetti or rice.