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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.
- 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
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.