re: Tell me about how to make a sauce piquante.

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If I was to scale this down to say a family of (4), would I simply cut everything in half?

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Probably still too much but sauce piquante freezes well.

Creole vs. sauce piquante--creole is lighter, fresher, a little thinner. Not as pepper-hot, or as full of bell pepper's "green" flavors. SP is lots thicker, way spicier, and overall a heavier dish.

The roux and the heat. So many of these dishes have their own regional flavor. Like the olives, damn near every sauce piquante made by coworkers from the LaPlace area has olives. There really isn't that much difference in the one I cooked Saturday and a courtbuillon either. A little more roux, scratch the lemons, throw in some crab and shrimp with the fish. But the recipes are very similar ingredent wise.

Did somebody mention Sauce Piquante? Count me in.......

The main difference in ingredients I use in my Sauce Piquante that is not used in other type of "gravies" is the combination of real butter and Burgundy. I do sometimes use Burgundy to deglaze after searing a roast a Roast however.

Damn, lets get together and cook one up!!!

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Creole = no roux
Piquant = spicy

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Fair enough. And I do use lemons in the Creole, but not a sauce piquant,though I haven't really called myself making a shrimp sauce piquant any time lately.

As for the olives, they are a great addition...and true to the Spanish roots that are part of the dish. I picked that up from a recipe I read 25+ years ago.

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I'll try 1/4 and go from there. This will be fun like the jambalaya experiment. It's fun to try new things, but I have no reference for what these things should taste like. LOL!

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Cool. You have no bias then. Sauce piquant has its own distinct taste anyway.

It will definitely make you: