How To make Chicken Sauce Piquant
2 c Bacon drippings (for roux)
6 c Plain flour
7 c Onion, chopped
1 c Bell pepper, chopped
3 c Green onions, chopped
1 c Celery, chopped
3 c Parsley, chopped
1/4 c Garlic, chopped
1 x Bacon drippins/brown chicken
20 lb Baking hens, (see directions
1 x Water
1 lb Mushrooms, sliced
16 c Tomato sauce
8 c Chablis wine
1 1/2 pt Stuffed olives
6 T Lea & Perrins
8 T Louisiana hot sauce
1 t Dried mint, crushed
6 T Salt
The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat.
From Justin Wilson's "Outdoor Cooking With Inside Help"
How To make Chicken Sauce Piquant's Videos
Chicken and Sausage Sauce Piquant
Video requested by Shanena South! So this is my variation of a sauce Piquant (Spicy Red Gravy)! Hope you enjoy it as much as I did. Thanks for your request!! It came out good!
Cajun Chicken Sauce Piquant | Let’s Go!
#shorts #cooking #chicken
CAJUN CHICKEN & FRESH SASUAGE SAUCE PIQUANT
CHICKEN & FRESH SASUAGE SAUCE PIQUANT. It don't get much better than this...
How to Cook a Cajun & Creole Sauce Piquante How to Cook a Red Gravy How to Cook a Tomato Gravy
ANY QUESTIONS, COMMENTS, AND SPONSOR/PARTNERSHIP OPPORTUNITIES
EMAIL : LAOUTDOORSMEN@GMAIL.COM
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
Did a little cooking for you guys today! Sharing my experiences while cooking my favorite style of foods is what I love. Hope you guys learned a little something from the way I cook my sauce piquante/red gravy. Let me know if there are any other dishes you guys would like me to cook next time. Hope you guys enjoyed and get to cooking your own sauce piquant soon!!!
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
How to Cook a Cajun & Creole Sauce Piquante - How to Cook a Red Gravy - How to Cook a Tomato Gravy
Chicken Sauce Piquant the Chef Bourque' way. Aieee!
Join Chef Bourque as he creates a Cajun dish he enjoyed as a kid. This was when dirt roads were still in town and the water and oil trucks passed once a week to keep the dust down. This is when it was okay to live across the track and robins were okay to eat. It was a time when going to school barefooted and working in the cafeteria for your lunch was cool. Food tasted better back then. Don't forget to check out my Cajun Store at chefbourque.com.
Chicken Sauce Picante (Cajun Recipe)
Chicken Sauce Picante is a Louisiana dish that is basically a spicy chicken and tomato gravy. It will fill your house with a wonderful aroma. Piquante means spicy, its a heat that is given off by the cayenne pepper, jalapenos and the tabasco sauce. See the recipe below:
Please SUBSCRIBE to support my channel!!
Chicken Sauce Piquant
Seasoning Mix
* 1 Tbsp plus 1 tsp of salt
* 1 Tbsp black pepper
* 2 tsp onion powder
* 2 tsp garlic powder
* 1 tsp white pepper
* 1 tsp dried thyme
* 1 cup ap flour
* 1 (5-6 pound) chicken cut in 8 pieces
* vegetable oil from frying
* 1 3/4 cups chopped onions
* 1 3/4 cups chopped celery
* 1 3/4 cups chopped green bell peppers
* 1 3/4 cups peeled and chopped tomatoes
* 3 Tbsp finely chopped jalapeno peppers
* 2 Tbsp minced garlic
* 1 3/4 cups canned tomato sauce
* 1 Tbsp plus 2 tsp of Tabasco sauce
* 4 cups chicken stock
Directions:
1. Combine the seasoning mix in a small bowl and mix thoroughly
2. Mix 1 Tbsp of the seasoning mix with the flour in a container or paper bag.
3. Dredge the cut up chicken in the flour and set aside.
4. Heat 1/4 inch of cooking oil in a large heavy bottom pan to approximately 350 degrees
5. Fry the chicken skin side down first for 5 to 8 minutes per side. Do this to both sides and remove and set aside
6. Drain all the oil into a glass container, leave the sediments in the pan. Add back 1/3 cup of the oil and heat the stove to high
7. Add the onions, bell peppers, and celery, scrape the bottom of the pan. Cook until the onions start getting translucent.
8. Add the chopped tomatoes, garlic, and jalapeno peppers, cook about another 2-3 minutes
9. Add the tomato sauce and cook for another 3 minutes stirring occasionally. Stir in the Tabasco sauce and remove from heat
10. Add the fried chicken and stock to a 5 1/2 quart saucepan or large dutch oven and bring to a boil.
11. Cover, reduce heat to medium and cook for 5 minutes. Then stir in half the tomato mixture and cook for another 5 minutes covered
12. Stir in the remaining tomato mixture and cook covered for 10 minutes stirring occasionally
13. Serve hot over rice
Facebook -
Twitter -
instagram -
Pinterest -