Best 2 Bayou Sauce Piquante Recipes
Bayou sauce piquante is a staple of Cajun and Creole cooking, adding a spicy and flavorful kick to a variety of dishes. Made with a base of tomatoes, onions, celery, and bell peppers, this sauce gets its distinctive flavor from the addition of file powder, cayenne pepper, and black pepper. It can be used as a condiment, a dipping sauce, or an ingredient in soups, stews, and gumbos. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the steps of making the perfect bayou sauce piquante, ensuring that your next culinary creation is packed with flavor.
Here are our top 2 tried and tested recipes!
BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
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
This is one of those that get passed down from generations past. Classic Cajun dish.
Provided by Gregory Perry
Categories Other Main Dishes
Time 4h
Number Of Ingredients 11
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.
Tips:
- Choose fresh and ripe vegetables: The quality of your vegetables will greatly impact the taste of your sauce. Look for produce that is brightly colored, firm, and free of blemishes.
- Use a variety of vegetables: Don't be afraid to mix and match different vegetables to create a unique and flavorful sauce. Some popular choices include bell peppers, onions, celery, carrots, and tomatoes.
- Sauté the vegetables until they are soft: This will help to release their flavor and create a smooth, rich sauce.
- Use a good quality vinegar: The vinegar you use will also play a big role in the flavor of your sauce. Choose a vinegar that is flavorful and has a nice acidity.
- Season the sauce to taste: Be sure to taste the sauce as you are making it and adjust the seasonings as needed. Common seasonings for piquante sauce include salt, pepper, garlic, and cayenne pepper.
- Let the sauce cool and thicken: Once the sauce is cooked, let it cool slightly before serving. This will allow the flavors to meld and the sauce to thicken.
Conclusion:
Bayou sauce piquante is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. With its unique blend of vegetables, vinegar, and spices, this sauce is sure to please everyone at your table. So next time you're looking for a way to add some excitement to your meal, give bayou sauce piquante a try. You won't be disappointed!
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