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Started By
Message
Sauce piquant recipe
Posted on 6/23/24 at 9:46 am
Posted on 6/23/24 at 9:46 am
I made a good chicken one a long time ago and can’t find the recipe used, any of y’all fine people have one you would recommend? I would certainly appreciate it.
3
Posted on 6/23/24 at 10:40 am to Bayou nights
Donald Link’s
Here is an older thread on it.
Donald Link Chicken Sauce Piquant
Probably cooked this recipe 40-50 times. Household favorite.
Here is an older thread on it.
Donald Link Chicken Sauce Piquant
Probably cooked this recipe 40-50 times. Household favorite.
This post was edited on 6/23/24 at 10:41 am
Posted on 6/23/24 at 10:43 am to rmc
Thank you
Posted on 6/23/24 at 11:36 am to Bayou nights
A little bit of roux and tomato paste. I'm not at home to get my recipe book but that's pretty much all it is besides spices.
Posted on 6/23/24 at 11:59 am to saintsfan1977
Yeah I made a really good sauce a good while back but can’t freaking remember exactly what I did, oh well I’ll come up with something.
Posted on 6/23/24 at 12:01 pm to Bayou nights
I use John Folse's recipe
Specifically, I use the "something old" version
Eta:my link was bad, but if you Google "john folse sauce piquante" you can find it
Specifically, I use the "something old" version
Eta:my link was bad, but if you Google "john folse sauce piquante" you can find it
This post was edited on 6/23/24 at 12:03 pm
Posted on 6/23/24 at 12:17 pm to Bayou nights
Ingredients
2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion, diced
1 celery stalk, diced
1 small bell pepper, chopped
3 cloves of garlic, minced
1 (6 oz) can tomato paste
4 whole tomatoes, chopped
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 lbs frog meat (15 to 20 legs) or 8 to 10 carcasses
Salt and cayenne pepper to taste
Directions
Step 1
In a large saucepan over medium high heat, combine the oil and 2 tablespoons of flour to make a roux. Stir constantly until the roux is a light to medium brown (about 15 minutes).
Step 2
Stir in the butter and add the onion, celery, green pepper and garlic and sauté for 5 minutes or until soft.
Step 3
Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco, Worcestershire and black pepper. Cover and simmer over low for 45 minutes.
Step 4
Meanwhile dust the frog legs with the remaining 2 tablespoons of flour seasoned with a small amount of salt and cayenne pepper.
Step 5
Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog legs and sauté until lightly brown (about 3 minutes on each side).
Step 6
Add the legs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using the rest of the meat. Serve over rice.
If using cut up chicken, sauté the meat 5 to 10 minutes longer until nearly cooked through, and simmer for 25 minutes. If using catfish, add directly to the sauce and simmer for 20 minutes.
Step 7
If using fresh sausage brown the sausage and add the sausage to the mixture. Cook an additional 30 minutes stirring to prevent sticking.
Step 8
Add additional water if the sauce thickens.
Step 9
Serve over rice - garnish with parsley and minced green onions
Use whatever meat you want instead of the frog legs.
2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion, diced
1 celery stalk, diced
1 small bell pepper, chopped
3 cloves of garlic, minced
1 (6 oz) can tomato paste
4 whole tomatoes, chopped
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 lbs frog meat (15 to 20 legs) or 8 to 10 carcasses
Salt and cayenne pepper to taste
Directions
Step 1
In a large saucepan over medium high heat, combine the oil and 2 tablespoons of flour to make a roux. Stir constantly until the roux is a light to medium brown (about 15 minutes).
Step 2
Stir in the butter and add the onion, celery, green pepper and garlic and sauté for 5 minutes or until soft.
Step 3
Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco, Worcestershire and black pepper. Cover and simmer over low for 45 minutes.
Step 4
Meanwhile dust the frog legs with the remaining 2 tablespoons of flour seasoned with a small amount of salt and cayenne pepper.
Step 5
Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog legs and sauté until lightly brown (about 3 minutes on each side).
Step 6
Add the legs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using the rest of the meat. Serve over rice.
If using cut up chicken, sauté the meat 5 to 10 minutes longer until nearly cooked through, and simmer for 25 minutes. If using catfish, add directly to the sauce and simmer for 20 minutes.
Step 7
If using fresh sausage brown the sausage and add the sausage to the mixture. Cook an additional 30 minutes stirring to prevent sticking.
Step 8
Add additional water if the sauce thickens.
Step 9
Serve over rice - garnish with parsley and minced green onions
Use whatever meat you want instead of the frog legs.
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