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jimco
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« on: July 08, 2012, 05:19:47 pm » |
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A couple folks asked me to post Sauce Piquant Recipe, so here goes. It serves about 20 to 30 people. If you want to cook less just adjust
the amounts on the ingredients. This is for chicken, but you can use deer, pork, alligator, turtle, etc. Great for sitting around bull chitin with friends while cooking an awesome meal.
COMEAUX FAMILY SAUCE PIQUANT RECIPE
INGREDIENTS
5 cans of 8 oz. tomato sauce
2 cans of Rotel diced tomatoes with chili pepers
1 6 oz. jar of sliced mushrooms
1 8 oz. jar of sliced olives
2/3 cup of cooking oil
2/3 cup of flour
1 box Swanson's chicken stock
6 large onions , chopped
1 stick of celery chopped fine
2 bell peppers, chopped
1 stick of real butter
6 lbs. boneless chicken, thighs,legs, breast etc. which ever you like
3 lbs. of fresh sausage. deer, pork, just as long as it's fresh sausage and not smoked
Use a 10 quart or larger black iron pot or a big Magnalite oval roaster. You can cook it outside on a gas burner or inside on a stove. Just make sure you have a big enough pot.
1. cut chicken or what ever meat into pieces
2. season meat good with what ever seasoning you like
3. brown meat in a little cooking oil
4. remove meat and set aside for now.
5. put a little water in pot and cook fresh sausage just enough so you can slice it up and set aside for now.
6. wash and dry pot good.
7. open up all cans and have ready as needed.
8. make a roux with flour and oil.(add oil to pot, heat oil on med. heat, add flour slowly, a little at a time and DON'T quit stirring until
roux is a couple shades darker than peanut butter.)
9. when the roux is done, pour in 2 cans of Rotel and the stick of butter and stir until butter is melted.
10. add the 5 cans of tomato sauce
11. add half cup of Swanson's chicken stock.
12. add the meat and sausage you put aside earlier
13. add chopped onions, celery, and bell pepper
14. add mushrooms and olives
15. cook on low flame for 5 hours with lid on pot.
16. add Swanson's liquid chicken stock as needed
17. stir pot every 5 or 10 minutes
Don't add to much liquid chicken stock at one time. You can always add liquid stock but if you add to much it will be too watery.
Cook on low enough flame so that it's not boiling but bubbling nicely.
18. cook enough white rice for the amount of folks you're feeding.
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"Pedigree indicates what the animal should be. Conformation indicates what the animal appears to be. But PERFORMANCE indicates what the animal actually is."
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djhogdogger
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« Reply #1 on: July 08, 2012, 05:23:57 pm » |
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Sounds good to me. Ima have to try it! Thank you for sharing.b  |
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A television can insult your intelligence but nothing rubs it in like a computer.
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ked
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« Reply #2 on: July 08, 2012, 05:24:41 pm » |
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Thanks  |
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jakes
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« Reply #3 on: July 08, 2012, 05:55:46 pm » |
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Jimco a good sauce picante is a lost art. I cooked turtle and gator Thursday and Friday using those same basic ingredients. Only difference is I make my own stock with the bones. Turns out looking like this  |
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Genesis 27:3 Now then, take your weapons, your quiver and your bow, and go out to the field and hunt game for me
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halfbreed
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« Reply #4 on: July 08, 2012, 06:43:30 pm » |
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it's piquant from louisiana not picante from texas lol i got a good recipe for squirrel and armadillo sauce piquant
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hattak at ofi piso
469-658-2534
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jimco
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« Reply #5 on: July 08, 2012, 07:09:01 pm » |
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it's piquant from louisiana not picante from texas lol i got a good recipe for squirrel and armadillo sauce piquant
I have cooked it for friends from Texas,Ark.,Fla., Miss.,and a few other places and after they eat it they all have the same comment, " You got to give me that recipe " lol. |
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"Pedigree indicates what the animal should be. Conformation indicates what the animal appears to be. But PERFORMANCE indicates what the animal actually is."
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jakes
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« Reply #6 on: July 08, 2012, 07:35:58 pm » |
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Never have claimed a spelling bee title and never will haha
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Genesis 27:3 Now then, take your weapons, your quiver and your bow, and go out to the field and hunt game for me
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SCHitemHard
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« Reply #7 on: July 08, 2012, 07:42:41 pm » |
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mmm im using this one. we have one with squirrel and beef
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Matt H
Cleveland, OH
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ked
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« Reply #8 on: July 08, 2012, 09:00:42 pm » |
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Would it be good over noodles instead of rice?
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jimco
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« Reply #9 on: July 08, 2012, 09:10:57 pm » |
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Would it be good over noodles instead of rice?
It would be great over noodles, I have eaten it over fettuccine or egg noodles. |
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"Pedigree indicates what the animal should be. Conformation indicates what the animal appears to be. But PERFORMANCE indicates what the animal actually is."
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bigo
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I made this recipe today and just got through eating. As Troy would say, Yes indeed, very good.
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The older I get, the better I was.
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principle difference between a dog and a man.
Mark Twain
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bigo
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I didn't have any uncooked link sausage, so I used wild hog pan sausage. I seasond the chicken good with cajun seasoning before I browned it and added a little garlic when I put everything together and it didn't need anything else.
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The older I get, the better I was.
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principle difference between a dog and a man.
Mark Twain
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jimco
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Glad you enjoyed it bigo. I enjoy sharing cajun recipes with other folks. That same recipe is also great with deer meat.
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"Pedigree indicates what the animal should be. Conformation indicates what the animal appears to be. But PERFORMANCE indicates what the animal actually is."
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J.Prince
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Glad you enjoyed it bigo. I enjoy sharing cajun recipes with other folks. That same recipe is also great with deer meat.
Do you happen to have a good cabbage rolls recipe you'd care to share? |
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jimco
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Glad you enjoyed it bigo. I enjoy sharing cajun recipes with other folks. That same recipe is also great with deer meat.
Do you happen to have a good cabbage rolls recipe you'd care to share? Cabbage Rolls Cajun Style Ingredients 1 cabbage, large 1/2 pound ground beef 1/2 pound ground pork 1/2 cup rice, raw 2 small cans tomato sauce 1 can whole tomatoes 1/3 cup lemon juice 1 onion, chopped 2 eggs, beaten 1 can rotel tomatoes 1 bell pepper chopped salt and pepper to taste Directions Boil 3 quarts of water. Add cabbage and simmer 2 to 3 minutes until the leaves pull off. In a large bowl, combine ground meat, rice, onion, bell pepper, eggs, salt, pepper and 1/4 cup water. Mix with a fork until blended. Put one large spoonful of mixture into a cabbage leaf and roll tightly. Place cabbage rolls in a baking dish. Make sauce. In a large bowl, combine tomato sauce, tomatoes, lemon juice, 1/4 cup water, salt and pepper. Pour sauce over cabbage rolls. Cover the dish with aluminum foil and bake in a 350 degree oven for 1 hour. |
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"Pedigree indicates what the animal should be. Conformation indicates what the animal appears to be. But PERFORMANCE indicates what the animal actually is."
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J.Prince
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Glad you enjoyed it bigo. I enjoy sharing cajun recipes with other folks. That same recipe is also great with deer meat.
Do you happen to have a good cabbage rolls recipe you'd care to share? Cabbage Rolls Cajun Style Ingredients 1 cabbage, large 1/2 pound ground beef 1/2 pound ground pork 1/2 cup rice, raw 2 small cans tomato sauce 1 can whole tomatoes 1/3 cup lemon juice 1 onion, chopped 2 eggs, beaten 1 can rotel tomatoes 1 bell pepper chopped salt and pepper to taste Directions Boil 3 quarts of water. Add cabbage and simmer 2 to 3 minutes until the leaves pull off. In a large bowl, combine ground meat, rice, onion, bell pepper, eggs, salt, pepper and 1/4 cup water. Mix with a fork until blended. Put one large spoonful of mixture into a cabbage leaf and roll tightly. Place cabbage rolls in a baking dish. Make sauce. In a large bowl, combine tomato sauce, tomatoes, lemon juice, 1/4 cup water, salt and pepper. Pour sauce over cabbage rolls. Cover the dish with aluminum foil and bake in a 350 degree oven for 1 hour. Your the man! Thank you, a friend of mines father is from LA and makes some awesome cabbage rolls but is stingy with the recipe, but yours sounds like it'll come out just about the same. I've got the sauce piquant cooking now, and I'm thinking cabbage rolls for next Sunday. Sent from my DROID X2 using Tapatalk |
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thomas
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would you happen to have a good boudan recipe?!
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Thomas Tubb
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jimco
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would you happen to have a good boudan recipe?!
Cajun Boudin Recipe yields 40-50 links Ingredients: 10 pounds of pork shoulder, cubed 1 in. 1 1/2 pounds pork liver 4 large onions,peeled and halved 3 cups medium grain rice, raw 3 bunches green onions, tops only,sliced 3 cups reserved stock salt, black pepper, and red pepper to taste 25 feet sausage casing In a large stockpot, place pork shoulder and cover with 6 inches cold water. Bring to a rolling boil then reduce to high simmer. Cook 1 1/2 hours. While meat boils, cook white rice. Add pork liver to stockpot then return to a boil and cook 30 minutes. Remove meat and liver from stock and set aside. In same liquid , cook onions 20 minutes at high simmer. Remove onions, set aside and reserve 3 cups stock. Using a fine grinder plate, grind pork, liver, and onions. Place ground meat and onions in a large mixing bowl. Blend in cooked rice and green onions. Pour in hot stock to achieve desired consistency. Season with salt and pepper. Be careful not to use to much red pepper. Stuff mixture into hog casing, twisting at 6-inch intervals. |
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"Pedigree indicates what the animal should be. Conformation indicates what the animal appears to be. But PERFORMANCE indicates what the animal actually is."
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thomas
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awesome. thank you very much...i can't wait to try it!
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Thomas Tubb
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