Sauce Piquant (Sos pee KAHN) is a traditional dish in Louisiana Cookery (Cajun Cooking to be exact) and can be made with almost any protein. The base of this sauce is comprised of a dark roux and tomatoes which is cooked on low for no less than an hour. A good sauce requires patience and this is indeed a good sauce. In french, piquant translate to spicy in english. If made correctly, this dish is supposed to have a kick so be generous with the spices well whatever you’re comfortable with. I recommend making this dish when you have time to give it the proper patience that is needed. Needless to say, you’ll be happier with the results but be sure to have your mise en place before starting.

Prep Time: 20 mins
Cook Time: 1 hr 45 mins

Ingredients:
5-6 large Boneless Chicken Breast, 1/2 inch cubed
1 lb Smoked Sausage, sliced
1 cup Smoked Tasso, chopped (optional)
1 cup Onion, chopped
1/2 cup Green Bell Pepper, chopped
1/4 cup Celery, chopped
1/4 cup Parsley, chopped
1/4 cup Green Onion (Onion Tops as we say in Louisiana), chopped
2 cloves Garlic, chopped
1 cup Vegetable Oil, split into half
1 cup Flour
1 can Tomato Paste
1 can Stewed Tomatoes, chopped (big chunks) keep liquid from can
2 cans Tomato Sauce
6 cups Water
Spices: Black Pepper, Cayenne Pepper, Garlic Powder and Kosher Salt, to taste

In a dutch oven or heavy gauge pot, add 1/2 cup of vegetable oil over medium heat. Sear chicken for three minutes then remove for later use. Add sausage and tasso, cooking for 2- 3 minutes. Remove meat from pot and start the roux process. Store chicken and sausage in separate containers ; sausage will go into sauce first. Add the remaining vegetable oil to pot along with flour and begin to stir.

This is where the “patience” I mention in the introduction is needed. Continuously stir to prevent mixture from sticking and burning. Roux can and will easily burn if left unattended so stirring is a must. Just a casual stir nothing fast, this will prevent splashing that can cause skin burns(Trust me, you don’t want a roux burn). The mixture will began to thicken and darken in color. You will start to notice a nutty smell and that means you are on the right path. The color you’re looking for is of milk chocolate. It can take anywhere between 10- 20 minutes to achieve that color. It is said weather plays a role in a good roux and I truly believe clearer skies helps you to achieve consistency quicker.

Once roux is complete, stir in tomato paste then add the chopped seasonings (except parsley and green onion). Pour in water, tomato sauce and stewed tomatoes with liquid. Stir well, making sure roux and tomato paste is dissolved. Season with spices and simmer with lid half on, stirring every 5- 10 minutes. Lower heat if sauce starts to stick. Continue simmering for 30 minutes as sauce begins to thicken. The sauce should start to have the consistency of a stew.

Add in smoked sausage and tasso then adjust the spice level ,cooking for 10 minutes. Stir in chicken and continue to cook for 15 mins over a low heat. Adjust spices, add parsley and green onions then turn off heat. Stir sauce and allow to set for 10 minutes before serving. Serve over white rice and enjoy!

If you have the sniffles while eating then you made a good cajun sauce.

Happy Eating!!

Try this recipe and leave a comment below or tag on social media using #CookingWithMeri