James' Sauce Piquante


4 lb. meat or seafood of choice
1 cup vegetable oil
1 cup flour
4 cups chopped white onions
1/2 cup chopped bell pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 cup chopped celery
2 tbsp. chopped garlic
Lemon juice to taste
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
1 8-oz. can mushrooms
2-3 bay leaves
salt, pepper and cayenne to taste
1 tsp. brown sugar


Make roux with oil and flour in Dutch oven. Cut up meat* and season with salt, pepper and cayenne to taste. Add to roux along with onions, bell peppers, and celery. Brown meat and when onions become clear, add green onions and parsley. Cook for a few minutes. Add water until roux becomes a thick liquid. Add rest of ingredients. Cover and cook for several hours until meat is tender and seasonings dissolve. Add water as necessary.

Serve over rice or spaghetti.

*When making seafood sauce piquante, follow same directions with one exception: Add seafood after all other ingredients have been simmering for a couple of hours. Sauce Piquante should continue cooking for 20 minutes after seafood is added.

By: Cajun Dictionary – S « Cajun Daughters Array on June 20, 2011
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[…] Sauce Piquante (sos pee-kawnt) – “spicy sauce.”  A Cajun dish made with a spicy tomato sauce with a larger dose of the usual spices found in South Louisiana dishes.  Sauce Piquantes typically feature chicken, seafood, rabbit, alligator or squirrel. Recipe:  James’ Sauce Piquante […]

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