Sauce Piquante is a staple of Cajun and Creole cuisine, offering a hearty, flavorful experience that warms the soul. This recipe combines tender chunks of chicken, rabbit, or shrimp with a rich, spicy tomato base. The sauce is built from the “holy trinity” of onions, celery, and bell peppers, simmered slowly to develop deep flavors. It is elevated with the earthy notes of mushrooms and the fresh brightness of parsley and green onions. The addition of Tabasco sauce provides a distinctive “zip” that cuts through the richness. Perfect served over rice, this dish is ideal for family dinners or casual gatherings where bold, home-style cooking is appreciated. It is a versatile, comforting meal that highlights the rustic charm of Southern Louisiana cooking.
Sauce Piquante, Ii
Description
Sauce Piquante is a staple of Cajun and Creole cuisine, offering a hearty, flavorful experience that warms the soul. This recipe combines tender chunks of chicken, rabbit, or shrimp with a rich, spicy tomato base. The sauce is built from the "holy trinity" of onions, celery, and bell peppers, simmered slowly to develop deep flavors. It is elevated with the earthy notes of mushrooms and the fresh brightness of parsley and green onions. The addition of Tabasco sauce provides a distinctive "zip" that cuts through the richness. Perfect served over rice, this dish is ideal for family dinners or casual gatherings where bold, home-style cooking is appreciated. It is a versatile, comforting meal that highlights the rustic charm of Southern Louisiana cooking.Ingredients
Directions
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Heat the cooking oil in a large pot or Dutch oven over medium-low heat.
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Add the chicken, rabbit, or shrimp to the hot oil and cook slowly until the meat is tender and fully cooked through.
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Remove the cooked meat from the pot and set aside in a bowl.
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In the remaining oil, add the chopped onions, celery, and bell peppers.
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Cook the vegetables slowly, stirring occasionally, until they are wilted and softened.
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Stir in the tomato juice, whole tomatoes (crushed by hand), tomato sauce, tomato paste, and 5 cups of water.
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Increase heat to medium and bring the mixture to a simmer.
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Continue cooking until the oil begins to float to the surface of the tomatoes, indicating the sauce is reducing.
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Return the cooked meat to the pot along with the mushrooms, sugar, and finely chopped garlic.
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Season the stew generously with salt, black pepper, and Tabasco sauce, adding more Tabasco to taste for a spicy kick.
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Add the remaining 2 cups of water to the pot.
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Reduce heat to medium-low and simmer uncovered for approximately 1 hour, stirring occasionally.
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About 10 minutes before the end of cooking, stir in the chopped parsley and green onions.
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Continue cooking until the sauce is thick and flavorful, and the meat is very tender.
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Serve hot over rice.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1493.6kcal
- % Daily Value *
- Total Fat 69.2g107%
- Saturated Fat 18.8g94%
- Cholesterol 505.1mg169%
- Sodium 1159.0mg49%
- Total Carbohydrate 29.7g10%
- Dietary Fiber 7.7g31%
- Sugars 15.5g
- Protein 162.0g324%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Meat Selection: This recipe works well with chicken, rabbit, or shrimp. If using shrimp, reduce the initial cooking time significantly as shrimp cook much faster than poultry or game. For chicken, bone-in thighs provide the most flavor.
Spice Level: The term "piquante" means spicy. Adjust the Tabasco sauce to your preference. Traditional Cajun style leans heavily on the heat, but you can start with less and add more at the end.
Storage: This stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Vegetable Preparation: Ensure onions, celery, and bell peppers are chopped uniformly for even cooking. The "holy trinity" should be softened but not browned before adding liquids.
