Bayou Sauce Piquant

Name: Bayou Sauce Piquant
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving(s)
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

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Recipe 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.

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READY IN: 2hrs 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

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