Best 2 Bayou Sauce Piquante Recipes
**Bayou Sauce Piquante: A Spicy Louisiana Tradition**
Hailing from the vibrant heart of Louisiana, Bayou Sauce Piquante is a culinary masterpiece that captures the essence of the region's rich culinary heritage. This fiery sauce, boasting a harmonious blend of heat and flavor, adds a zesty kick to any dish, tantalizing taste buds and leaving a lingering warmth. Whether you're a spice enthusiast seeking an adrenaline rush or a food connoisseur looking to elevate your culinary creations, Bayou Sauce Piquante promises an unforgettable gastronomic experience. Embark on a flavor adventure as we unveil the secrets behind this iconic sauce, exploring variations that cater to diverse palates, from classic Louisiana-style to milder options for those with a lower tolerance for heat. Discover the versatility of Bayou Sauce Piquante as it transforms ordinary meals into extraordinary culinary delights.
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 ingredients: Use ripe tomatoes, bell peppers, and onions for the best flavor.
- Don't be afraid to experiment: There are many variations of bayou sauce piquante, so feel free to adjust the ingredients to your liking. Try adding different herbs, spices, or even fruits. Try using different vinegars and oils for a different flavor profile using citrus like lemon or lime juice.
- Make a big batch: Bayou sauce piquante keeps well in the refrigerator for up to two weeks, so it's a great make-ahead condiment.
- Use it on everything: Bayou sauce piquante is a versatile condiment that can be used on everything from chicken and fish to eggs and vegetables.
Conclusion:
Bayou sauce piquante is a delicious and versatile condiment that is easy to make at home. With just a few simple ingredients, you can create a sauce that will add flavor and heat to your favorite dishes. So next time you're looking for a new way to spice up your meal, give bayou sauce piquante a try.
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