Chicken Sauce Piquant

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READY IN: 2hrs 20mins
Recipe by Megohm

Something I came up with when I was in dire need of some good Louisiana food. I was terrified my family was going to be scared to try it, but they loved it! The whole pot was devoured, so I will definitely be making this more often! I served it up with rice and petit pois. Note: You can use any other kind of meat, instead of chicken, although gauge your time and throw seafood in at the end, if you're planning on using that.

Ingredients Nutrition

Directions

  1. In a large pot or dutch oven , melt butter over medium-low heat and add flour.
  2. Stir constantly until your roux turns the color of peanut butter, or just a little bit darker.
  3. Then, add vegetables and garlic, cooking and stirring often, for about 7 minutes or so, until they soften.
  4. Add spices, bay leaf, water (chicken stock) and tomato sauce, salt and pepper.
  5. Taste and add more salt, pepper and/or cayenne, if needed.
  6. Bring to a slow boil, add chicken, cover and let simmer over low heat about 1 1/2 hours.
  7. Uncover, and continue to simmer over low for another half hour. Chicken will be falling apart somewhat. Check for seasoning and adjust if necessary.

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