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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Poultry American Southern United States Chicken Creole Dietary Low Calorie Low Carb Low In Something Meat 4 Hours Or Less

Bayou Style Chicken Sauce Piquante

Cajun and creole homes have been dining on sauce piquant for generations. Some like it with alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.

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.

Ingredients

canola oil, chicken pieces, creole seasoning, onion, green bell pepper, celery, chicken broth, bacon grease, flour, tomato paste, salt and black pepper, red pepper, sugar, green onion, parsley, cooked rice