Chicken sauce piquant

Cooking Louisiana defines Sauce Piquant as a style of cooking used for rabbit, duck, alligator, chicken and seafood. Just about anything you can dream of has been used to whip up a sauce piquant. A sauce piquant is tomato based using a combination of whole, stewed, sauce and paste, and, uses a small roux. As the name suggests the dish is a little spicy by nature but you can control this yourself. The word piquant means "pricking" in French, like a rose bush thorn. The meat is usually browned…

This is Jeremy's take on Creole-Style Chicken. The difference between the two is mostly the spices. As the title reflects, (Piquante = pleasantly biting, or a sting), this recipe is spicy in all the right ways!

This recipe would not typically qualify as a “Tuesday night meal” for our family. Normally, we’d be rushing from piano to soccer, or Quiz Bowl to tennis, and I’d be looking …

If you are not familiar with sauce piquant (pronounced pee-cawn), it is a red gravy flavored with the trinity of Cajun cooking, onion, celery and bell pepper. It's tomato-based, has a little spice to it and is served over rice. It can be made with a variety of meats, including alligator or turtle. When I was little, a lady at my church used to make alligator sauce piquant for our potluck dinners. (It's not weird when you grow up with it) It was amazing! But, today I made it with chicken. I…

This homey, spicy ­Louisiana dish deserves a wider audience. If you’re not from Louisiana, you may not know chicken sauce piquant, a dish of chicken braised in a cayenne-spiked, roux-thickened tomato sauce and served over rice. We wanted a version of this homey, spicy dish that was fit to travel to homes all over the country. We turned to boneless chicken thighs for flavorful, juicy, and meltingly tender meat. Happily, we found that we could skip the laborious process of making a dark roux…

This recipe was adopted from a 1969 cookbook that belonged to my grandmother. I've adjusted the ingredients and amounts to reflect today's cooking habits. Hope you enjoy it!

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.

Here’s a traditional New Orleans dish for the slow cooker in all its peppery glory. Hence, piquante. You’ll enjoy its pungency, tempered with tomatoes and herbs and spooned over white rice.