Roxys Sauce Piquante Recipes

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HEN AND TASSO SAUCE PIQUANTE



Hen and Tasso Sauce Piquante image

Yield servings

Number Of Ingredients 14

1/4 cup oil
Water
2 large onions
1 bell pepper
1 can Rotel Diced Tomatoes & Green Chilies
1/2 can cream of mushroom soup
1/2 can tomato sauce
1 teaspoon minced garlic
1 hen (cut into small serving sizes)
1/2 pound smoked sausage (cut into bite-size pieces)
1/2 pound tasso (cut into bite-size pieces)
1 cup of green onion tops, chopped
Seasoning (red pepper, salt, etc.)
White rice (cooked)

Steps:

  • Season hen pieces. Place in refrigerator overnight. Dice onions and bell pepper. In a large black pot with a cover, add oil (should cover bottom of pot). Heat oil on medium-high heat (be careful not to burn the oil). Brown hen pieces and remove from pot. Add tasso and sausage to pot. Brown (about five minutes) and remove from pot. Add onions and bell pepper; sauté until wilted. Remove from pot. Add Rotel and cook until reduced. Add small amount of water if the Rotel starts to stick. Cook for 10 minutes. Add garlic to the pot; sauté. Return onion and bell pepper to the pot. Stir. Add hen pieces, tasso and sausage. Add enough to cover the meat. Cook on high heat for one hour. Add small amounts of water to cover the meat as the mixture cooks down. Season to taste. Lower heat and continue cooking for another half hour. Add mushroom soup and tomato sauce. Add water if necessary. Check hen pieces for tenderness. Add chopped onion tops when sauce piquante is done. Serve over fluffy Louisiana white rice.

CHICKEN SAUCE PIQUANTE



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.

CHICKEN SAUCE PIQUANT



Chicken Sauce Piquant image

Chicken Sauce Piquant- boneless chicken thigh pieces are fried and then braised in a fabulously rich tomato sauce and served over rice. This Southern Louisiana Chicken recipe is packed with flavor.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 20

2 pounds boneless, skinless chicken thighs
1/2 cup all-purpose flour
1 tablespoon plus 1/2 teaspoon Creole seasoning, (I use Tony Chachere's)
1/4 cup plus 1 tablespoon vegetable oil
1 medium onion, (diced)
1 green bell pepper, (diced)
1 celery rib, (diced)
2 garlic cloves, (minced)
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
2 slices bacon
2 tablespoons Worcestershire sauce
1 teaspoon sugar
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon Tabasco sauce
salt and pepper
3 green onions, (sliced)
white rice for serving

Steps:

  • Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.
  • Heat 1/4 cup of oil in a Dutch oven over medium-high heat.
  • Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.
  • Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.
  • Preheat the oven to 350 degrees.
  • Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme.
  • Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes.
  • Add Tabasco sauce and season to taste with salt and pepper. Remove the bay leaves.
  • Serve with rice and sprinkle with green onions.

Nutrition Facts : Calories 402 kcal, ServingSize 1 serving

ROXY'S SAUCE PIQUANTE



Roxy's Sauce Piquante image

This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something about cooked bell peppers grossed me out), but my "adult tastebuds" love it! I've been meaning to make it at home, but I keep forgetting to bring the recipe home. Now it shall forever be immortalized in Recipezaar so I can access it from anywhere.

Provided by Robyns Cookin

Categories     Cajun

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 green bell pepper, chopped
1 medium onion, chopped
3 stalks celery, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
4 boneless skinless chicken breasts, cubed

Steps:

  • Sautee the veggies and garlic in the oil until tender.
  • Add the crushed tomatoes, tomato sauce, and spices.
  • Simmer 10 - 15 minutes.
  • Taste for spiciness; add more of the 3 peppers if you want it hotter (but watch out because it gets hotter over time).
  • Add the raw chicken and simmer until chicken is cooked through.
  • Serve over cooked rice (mom prefers Jasmine, which is more authentic, I believe; I use brown rice for everything).
  • Special note from mom: "Really good as a left over, when the spices have had time to really mature.".

Nutrition Facts : Calories 142.7, Fat 4.5, SaturatedFat 0.7, Cholesterol 34.2, Sodium 704.5, Carbohydrate 11.3, Fiber 2.6, Sugar 6.1, Protein 15.2

CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)



Cajun Chicken Sauce Piquante (Pressure Cooker) image

Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston!

Provided by Busters friend

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 fryer, cut up
2 tablespoons peanut oil
1 cup celery, diced
1 cup onion, chopped
1/2 cup bell pepper, diced
4 garlic cloves, finely chopped
1 cup rhine wine
4 cups tomatoes, canned whole with juices
louisiana hot sauce, to taste
1 teaspoon salt
2 bay leaves, whole

Steps:

  • Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
  • Add all the rest of the ingredients to the pot and stir to blend.
  • The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
  • Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
  • When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
  • Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.

Nutrition Facts : Calories 614.9, Fat 41.9, SaturatedFat 11.2, Cholesterol 172.5, Sodium 774.2, Carbohydrate 13.4, Fiber 3.6, Sugar 7.4, Protein 45.3

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