Sauce piquante

[Gerald]

Sauce Piquante


This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it......that was in about 1980.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation _______________________Other Ingredients


· 6 med. onions, chopped ____________- 1 28 oz. Can of diced tomatoes
· 2 Bell peppers, chopped ____________- 3 12 oz. Cans of tomato paste
· 1 Cup of parsley, finely chopped ______- ½ Cup oil
· 4 Stalks of celery, chopped __________- ½ Cup flour
· 1 8 oz. Pack of mushrooms, sliced ___- ¼ Cup sugar
· ½ jalapeno pepper, finely chopped ____- 2 Tablespoons salt
· ½ Lemon, chopped _________________- 1 Tablespoon Black pepper
· ½ Bunch of shallots, chopped
· ½ Toe garlic, finely chopped

Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.


· Simmer diced tomatoes and jalapeno pepper [with the seeds] 30 to 60 minutes.
· Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
· Make a Roux with oil and flour.
· Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
· Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
· Combine tomatoes and Roux.
· Add salt and pepper.
· Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
· Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

· Bring sauce to a low boil, and add fish and spoon some sauce to cover fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats


Peeled shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.

[swamp snorkler]

Originally Posted by Gerald

Sauce Piquante


This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it......that was in about 1980.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation _______________________Other Ingredients


· 6 med. onions, chopped ____________- 1 28 oz. Can of diced tomatoes
· 2 Bell peppers, chopped ____________- 3 12 oz. Cans of tomato paste
· 1 Cup of parsley, finely chopped ______- ½ Cup oil
· 4 Stalks of celery, chopped __________- ½ Cup flour
· 1 8 oz. Pack of mushrooms, sliced ___- ¼ Cup sugar
· ½ jalapeno pepper, finely chopped ____- 2 Tablespoons salt
· ½ Lemon, chopped _________________- 1 Tablespoon Black pepper
· ½ Bunch of shallots, chopped
· ½ Toe garlic, finely chopped

Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.


· Simmer diced tomatoes and jalapeno pepper [with the seeds] 30 to 60 minutes.
· Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
· Make a Roux with oil and flour.
· Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
· Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
· Combine tomatoes and Roux.
· Add salt and pepper.
· Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
· Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

· Bring sauce to a low boil, and add fish and spoon some sauce to cover fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats


Peeled shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.

MR. Gerald,
Question about the cornstarch, My mom taught me to put about 1/4 cup of cold water in a cup and stir in a heaping tablespoon cornstarch. Stir it up and add it to whatever... your stew, gumbo, gravy Etc while its boiling and stir. Then take the fire off and it will thicken. Is that how you do it or do you add the cornstarch directly into the pot?

I watched Justin Wilson on TV Saturday AM and he cooked a Sauce Picaunt with venison.