Louisiana Chicken Sauce Piquant
photo by kellychris
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2721.55 g chicken
- 709.77 ml cooking oil
- 4 garlic cloves, finely chopped
- 3 (1190.67 g) can diced tomatoes
- 118.29 ml water
- 236.59 ml celery, finely chopped
- 236.59 ml bell pepper, finely chopped
- 1360.77 g onions
- 44.37 ml creole seasoning (Tony Chachere's)
directions
- Heat 3 cups of cooking oil hot enough to cook chicken.
- Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
- Remove the chicken from the oil.
- In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
- To the vegetable mixture, add your chicken which has slightly cooled.
- Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
- Serve with rice.
- If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.
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RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana