Best Bayou Sauce Piquant Recipes

Bayou Style Chicken Sauce Piquante image

Provided by Penny Stettinius

Categories Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 -3 tablespoons canola oil
2 lbs cut up chicken pieces
3 tablespoons creole seasoning
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
3 1/2 cups chicken broth
1/2 cup bacon grease
1 cup flour
6 ounces tomato paste
kosher salt and black pepper, freshly ground
1/2 teaspoon red pepper
1/2 teaspoon sugar
1/2 cup green onion, sliced
1/4 cup parsley, chopped
hot cooked rice

Steps:

In a Lagre heavy pot heat the oil.
Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
Remove chicken and set aside.
Keep the heat going under your frying pan and add the bacon grease.
When grease is hot, slowly whisk in the flour.
Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
Reduce heat to medium.
Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
Add the chicken and cook until the chicken is done.
Taste and reseason.
Add green onion and parsley.
Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.

Bayou Sauce Piquant image

Provided by mary winecoff

Categories Catfish

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Bayou Sauce Piquante image

Provided by Gregory Perry

Time 4h

Number Of Ingredients 11

Steps:

1. Make a roux with oil and flour; add onions, parsley, and celery. Cook until wilted.
2. Add shrimp and cook until done. Add tomato sauce, tomato juice and salt and pepper; cook about an hour. Add catfish and crabmeat; cook another hour, stirring frequently.
3. Add catfish and crabmeat; cook another hour, stirring frequently.

Chicken Sauce Piquante image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
1 (3 pound) fryer chicken, cut into 8 pieces
1 teaspoon salt, plus 1/2 teaspoon
1 1/2 teaspoons Essence, recipe follows
3/4 cup plus 3 tablespoons bleached all-purpose flour
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
4 cups seeded and chopped plum tomatoes
3 cups chicken stock or low-sodium canned chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
Hot white rice, for serving
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.