WHAT IS SAUCE PIQUANT?

BETWEEN THE BAYOU’S BONFOUCA AND LIBERTY

Down on the Bayou cooking and recipes

What is Sauce Piquant?

Down in Louisiana along the many Bayous, where I’m from, this recipe is intended to be hot and spicy. You can make it hot or mild (it’s your choice)

Piquant is a French word meaning to have a pleasant sharp taste or appetizing

Flavor. In other words, hot and spicy.

SHRIMP SAUCE PIQUANT

Recipe serves 4 to 6 people

INGREDENTS

3 – Pounds of fresh shrimp peel and deveined, save the heads and peels for stock.

2 – Tbsp. of creole seasoning (I like and use Tony Chachere’s Creole seasoning)

4 - Tbsp. of vegetable oil

1 - Onion chopped

1 - large bell pepper, chopped

3 – stalks of celery, chopped

2 - cloves of garlic, minced ( or to taste )

1 - 15 oz. can stewed tomatoes

1 - 15 oz. can of tomato sauce

6 – cups of stock

1 - Tbsp. of Tabasco sauce ( or to taste )

Since I live in Louisiana near the coast, fresh off the boat shrimp are available most of the year. But for those who are not as blessed as I am, frozen shrimp will have to do.

How to prepare shrimp: thaw frozen shrimp and wash before using.

If fresh shrimp are used, peel and remove heads, put the peels and heads in a colander rinse well. Put them in a medium pot, and add water and 1 Tbsp. of creole seasoning. Bring water to a boil then lower heat, and cook for 15 min.

Strain, separate, and dispose of peels and heads from stock. Now you’ve just made the best stock ever, to add to your shrimp sauce piquant.

OK, Let’s start cooking.

Now we can lightly sprinkle creole seasoning on the raw shrimp and put in the refrigerator.

We are now ready to heat up a large pot over medium heat and add the oil. When oil is hot

You can add flour and stir well until the roux becomes a caramel color. Then reduce heat and add onion, celery, and bell pepper, stir well until the vegetables soften.

You can add garlic, then stir in 2 Tbsp. of creole seasoning and Tabasco sauce. Add tomato sauce, stew tomatoes, and 3 cups of shrimp stock.

Continue to stir bring to a boil then reduce heat to medium and cook for about 45 minutes, continue to stir every now and then, until cook time is over, you now can add one more cup of stock

Now you can add the shrimp to the pot, increase heat bring pot to a boil then reduce heat to medium and cook for additional 45 minutes.

YAY, YOU’RE DONE, don’t for get to cook about a cup and a half of rice

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SHRIMP SAUCE PIQUANT