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.
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Luh Lungie
[email protected]This recipe did not turn out well for me. I think I may have used the wrong type of tomatoes. I'll have to try it again sometime.
Anju Gamage
[email protected]This sauce was a bit too spicy for me, but my husband loved it. I'll probably try making it again with less cayenne pepper next time.
Depend on mood
[email protected]I love this sauce! It's so versatile. I've used it on everything from chicken to fish to tofu. It's always a hit.
Ruben Cano8
[email protected]This was a great recipe. The sauce was easy to make and had a delicious flavor. I will definitely be making this again.
Fajar Fatima
[email protected]This sauce is amazing! It's got the perfect balance of heat, spice, and sweetness. I used it on shrimp and it was a huge hit with my family. Will definitely be making this again!