Bayou Sauce Piquante Food

BAYOU STYLE CHICKEN SAUCE PIQUANTE

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.

ROXY'S SAUCE PIQUANTE

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.".

ALLIGATOR SAUCE PIQUANTE

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.

BAYOU SAUCE PIQUANTE

Steps:

• 1. Make a roux with oil and flour; add onions, parsley, and celery. Cook until wilted.
• 2. Add shrimp and cook until done. Add tomato sauce, tomato juice and salt and pepper; cook about an hour. Add catfish and crabmeat; cook another hour, stirring frequently.
• 3. Add catfish and crabmeat; cook another hour, stirring frequently.

BAYOU SAUCE PIQUANT

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.