Bayou Sauce Piquant

Submitted by mary winecoff

"Piquant sauce is spicy and we add cayenne pepper to this dish. It starts with a roux and the holy trinity (onions, bell peppers and celery) of Cajun cooking. Serve over rice."

 

• Ready In: 2hrs 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄2 cup cooking oil
• 2 tablespoons flour
• 1⁄2 cup onion, chopped
• 1 1⁄4 cups celery, chopped
• 1⁄2 cup bell pepper, chopped
• 1⁄2 cup parsley, chopped
• 2 lbs shrimp, peeled and deveined
• 1 (16 ounce) can tomato sauce
• 1 (8 ounce) can tomato juice
• 1 lb crabmeat
• 1 lb catfish fillet
• cayenne pepper

directions

1. Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
2. Add tomato sauce and tomato juice; cook for 1 hour.
3. Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
4. Serve over cooked rice.