Sauce piquante recipe???

Just until Dawg steps up, This is a paul Prudhomme original...faint of heart may cut pepper in half;

1 tablespoon salt
1 tablespoon Black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 teaspoon thyme leaves

1 cup all purpose flour
2 2 to 3 # fryers, cut each in 8 pieces
veg. Oil for frying
1 3/4 cups onions, chopped
1 3/4 cups celery, chopped
1 3/4 cups bell pepper, chopped
1 3/4 cups tomatoes, peeled and chopped
3 tablespoons jalapeno, chopped fine
2 tablespoons garlic, minced
1 3/4 cups canned tomato sauce
4 cups chicken stock
Rice, cooked
1 tablespoon tabasco sauce

1. combine seasoning mix. In a paper or plastic bag, mix 1 tablespoon of seasoning mix with the flour. Sprinkle the remaining seasoning mix evenly on chicken. Coat chicken in flour mixture and fry in large skillet with 1/2 inch of oil at 350 degrees.


2. Pour oil into a measuring cup. Return 1/4 cup of the hot oil to the skillet. Turn heat to high . Loosen any particles with a wooden spoon from the bottom of the pan. Add the vegetables, stirring constantly and scraping the bottom of the pan. Cook about 2 minutes.

3. Add tomato sauce and cook about 3 minute, stirring occasionally. Stir in the tabasco and remove from heat.

4. Place chicken pieces in large dutch oven with the stock and bring to a boil. Cover and reduce to medium heat. Cook 5 minutes. Stir in 1/2 the tomato mixture into the pot cover and simmer over low heat 5 minutes. Stir in the remaining mixture, cover and simmer 10 minutes more ...remove and serve over rice.

Thought you wanted chicken but I also have turtle and red fish.

TreeDawg's Sauce Piquante

10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.

1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook untill blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water and Seasoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.

That recipe is big but still great when reduced. Just don't hurry it.

This is the real deal!!!!!!!!!!

merci beaucoup

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when can I come to the camp?

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Just come by my tailgate party this season when I cook it!!!!!!!!!!

tree are you from central or live out there? im affiliated with central, i coach out there, just trying to see if i know you, ill stop by that tailgate anytime

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First when you say season the meat what do you mean creole seasoning?

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However you like............I just use Tony's.

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Also when you say season the pot in part 8 also what are you suggesting?

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Season it to your own taste. Salt, Pepper........what ever YOU think it needs...... To tell ya the truth, I have never measured the Spice (much like many things I cook).

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Also using gator is there any additional prep required for this meat or just chunk it and cook it?

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Gator Meat usually has some Fat, that appears much Whiter than the actual meat. Some is cleaner than others. It must be removed, which can become time consuming and a bit tedious, as it tastes bitter. Chicken and/or Pork can be used for this Recipe also.

i can vouch for Tree...his Sauce Piquante is hands down the best that i have ever tasted. He knows his shite.

Alligator is my favorite

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i coach football, he play offense or defense?

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DB.......I will try not to rub you the wrong way!!

We are really excited about what y'all are doing there!!!!!!

I'm betting on 30...