Sauce Piquante Recipe
Really Spicy Louisiana Cooking
Sauce Piquante Recipe Instructions:
I've cooked this particular sauce piquante recipe everytime someone asked me to cook something Louisiana style while out of state. Its basically a fancy red sauce thats really spicy and really easy. It takes a little time but its well worth it. Its also very easy to modify since you can really throw any type of meat or veggies in it.
Basic Sauce Piquante Recipe Ingredients:
- 1 cup cooking oil
- 1 large serving spoon of all purpose flower
- 2 onions chopped
- 1/2 lemon chopped(pulp and zest only)
- 1 bell pepper, chopped
- 2 stalks celery chopped
- 1 medium can whole tomatoes
- 1 small can tomatoes with chilies mashed
- 1 small can tomato paste
- green onion tops chopped fine
- 2 teaspoons of Worcestershire sauce
One of following or a mix of whatever you'd like(as much as you want in your sauce):
- shrimp and/or crab
- browned and cut up chicken breast
- browned and cut up rabbit, squirrel or deer.(or possum, raccoon, etc. kidding!)
- any other ingredient. Large mushrooms are great!
Heat oil and flour together until golden brown. This is a roux. Add onions and cook together for about 5 minutes stirring.(don't burn your onions or roux) Add whole tomatoes, tomatoes w/ chilis, and tomato paste. Stir and immediately add celery, bell peppers and lemon. Set heat to medium and cook about a half hour or until oil rises to the top. Add water to desired thickness and salt and pepper taste.( A great alternative to salt and pepper for a real creole taste is Tony's Chachere
.) Cook mixture down for about 45 minutes to an hour adding water or stock made from ingredients as needed. In the last 20 minutes of cooking add one of the meats from above or other goodies you've decided to try. When done cooking turn off heat and add Worcestershire sauce and green onion tops.
This is great stuff! Make sure you've got some good hot french bread or other hot and fluffy bread to serve with it.
Jerry W Odom Jr. - 2006