Best Bayou Sauce Piquante Recipes

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.

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.