Chicken Sauce Piquant

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.

• Ready In: 2 hrs 20 mins
• Serves: 4-6
• Yields: 8 cups

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup flour
• 1⁄2 cup  diced onion
• 1⁄2 cup  diced celery
• 1⁄2 cup  diced bell pepper
• 2  medium tomatoes, small dice
• 5  garlic cloves
• 1  small chili pepper, seeded and minced
• 1⁄2 teaspoon cayenne pepper
• 2  cups water or 2  cups  chicken stock
• 3  cups tomato sauce
• 1  bay leaf
• 1⁄4 cup  creole seasoning, blend
• 5  teaspoons salt
• 1⁄2 teaspoon pepper
• 10  chicken thighs

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.