1 hr 40 mins
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
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- 2 -3 tablespoons canola oil
- 2 lbs cut up chicken pieces
- 3 tablespoons creole seasoning
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 3 1/2 cups chicken broth
- 1/2 cup bacon grease
- 1 cup flour
- 6 ounces tomato paste
- kosher salt and black pepper, freshly ground
- 1/2 teaspoon red pepper
- 1/2 teaspoon sugar
- 1/2 cup green onion, sliced
- 1/4 cup parsley, chopped
- hot cooked rice
- 1In a Lagre heavy pot heat the oil.
- 2Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- 3Remove chicken and set aside.
- 4Keep the heat going under your frying pan and add the bacon grease.
- 5When grease is hot, slowly whisk in the flour.
- 6Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- 7Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- 8Reduce heat to medium.
- 9Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- 10Add the chicken and cook until the chicken is done.
- 11Taste and reseason.
- 12Add green onion and parsley.
- 13Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
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Nutritional Facts for Bayou Style Chicken Sauce Piquante
Serving Size: 1 (502 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 793.8
- Calories from Fat 497
- Total Fat 55.2 g
- Saturated Fat 16.9 g
- Cholesterol 128.0 mg
- Sodium 1157.6 mg
- Total Carbohydrate 37.7 g
- Dietary Fiber 4.0 g
- Sugars 8.3 g
- Protein 35.7 g