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Sauce Piquante

CoydogCoydog Posts: 418 Deckhand
Friend made this for me while I was in New Orleans, use almost anything in it. Serve over rice

1 Tomato
1 Med. Onion
1 Green Bell Pepper
1 Clove of Garlic
2 Bay Leaves
1/2 Lemon or Lime
3 Sticks of Celery
2 oz of Olive Oil
1/4 Stick of Butter

Clearified Butter and Flour (don't need a lot so another 1/4 of a stick)

Fine dice the Onion, Celery, Pepper, Tomato and Garlic.

Heat a large saucepan over low heat, drizzle olive oil and butter in the bottom. Combine all the above ingredients and reduce to an almost mush. Add water or fish stock as needed to keep the ingredients moist and the reduction going. This is going to take a long time and how long depends on how much you make, but figure around an 90mins to 2 hours.

at some point, before adding the meat, add in the roux (directions to make below). Stir in so it's disolved.

15-20 mins before add in about 2 lbs of smoked meat or fresh raw fish and a package of crab meat (imitation or real). Stir in til cooked.

When done, serve over rice


Clearify the butter, which means you melt it down until the fat seperates from the oil and you keep the oil part that is left, toss the fat (the fat floats on top).

Stir in an equal amount of flour slowly (1/4 cup of butter = 1/4 cup of flour)

Cook the flour out til it sort of smells like cookie dough.
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