Best 2 Cajun Sauce Piquante Recipes

**Cajun Sauce Piquante: A Spicy Louisiana Classic**

Hailing from the vibrant culinary traditions of Louisiana, Cajun sauce piquante is an iconic condiment that adds a fiery kick to various dishes. This piquant sauce is a staple in Cajun cuisine, known for its bold flavors and versatility. Made with a blend of chili peppers, vinegar, and spices, Cajun sauce piquante can range from mild to searingly hot, catering to diverse palates. Whether you're looking to spice up your favorite dishes, add a zesty touch to your meals, or create authentic Cajun recipes, this article provides three delectable variations of Cajun sauce piquante. From a classic recipe using cayenne pepper to a smoky chipotle version and a tangy green pepper sauce, these recipes offer a range of heat levels and flavors to suit your preferences. Get ready to explore the vibrant world of Cajun cuisine with these mouthwatering sauce piquante recipes.

Here are our top 2 tried and tested recipes!

CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)

Cajun Chicken Sauce Piquante (Pressure Cooker) image

Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston!

Provided by Busters friend

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 fryer, cut up
2 tablespoons peanut oil
1 cup celery, diced
1 cup onion, chopped
1/2 cup bell pepper, diced
4 garlic cloves, finely chopped
1 cup rhine wine
4 cups tomatoes, canned whole with juices
louisiana hot sauce, to taste
1 teaspoon salt
2 bay leaves, whole

Steps:

Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
Add all the rest of the ingredients to the pot and stir to blend.
The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.

Nutrition Facts : Calories 614.9, Fat 41.9, SaturatedFat 11.2, Cholesterol 172.5, Sodium 774.2, Carbohydrate 13.4, Fiber 3.6, Sugar 7.4, Protein 45.3

BAYOU STYLE CHICKEN SAUCE PIQUANTE

Bayou Style Chicken Sauce Piquante image

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

Ingredients

2 -3 tablespoons canola oil
2 lbs cut up chicken pieces
3 tablespoons creole seasoning
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
3 1/2 cups chicken broth
1/2 cup bacon grease
1 cup flour
6 ounces tomato paste
kosher salt and black pepper, freshly ground
1/2 teaspoon red pepper
1/2 teaspoon sugar
1/2 cup green onion, sliced
1/4 cup parsley, chopped
hot cooked rice

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.

Tips:

To make the sauce piquante ahead of time, simply prepare the sauce according to the recipe and then let it cool completely. Transfer the sauce to an airtight container and refrigerate for up to 2 weeks.
When you're ready to use the sauce, simply reheat it over medium heat until warmed through.
Sauce piquante can be used as a condiment for a variety of dishes, such as seafood, chicken, and vegetables.
It can also be used as a marinade or dipping sauce.
If you like your sauce piquante with a little more heat, you can add a pinch of cayenne pepper or a few drops of Tabasco sauce.

Conclusion:

Sauce piquante is a versatile and flavorful sauce that can be used to add a kick of heat and flavor to a variety of dishes. Whether you're using it as a condiment, marinade, or dipping sauce, sauce piquante is sure to add a little something extra to your next meal.