TreeDawg's Sauce Piquante

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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 until 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 ans Sesoning as needed.

9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.

The recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!

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Cook until blended well then add Roux

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