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Let's talk sauce piquante
Posted on 6/18/19 at 8:12 pm
Posted on 6/18/19 at 8:12 pm
How do y'all like to make it? I've seen a wide range of recipes. I suppose the biggest question is roux or no roux? How about tomato paste and stock? I'm curious if there's a consensus or if it's all preference or perhaps it varies depending on the meat being used.
9
Posted on 6/18/19 at 8:14 pm to RabidTiger
Roux. Tomato paste and tomato sauce.
Posted on 6/18/19 at 8:15 pm to RabidTiger
I use some roux. And tomato paste. And stock.
Posted on 6/18/19 at 8:36 pm to RabidTiger
Roux, tomato paste (I brown it), and either canned whole tomatoes or coarsely chopped fresh tomatoes. I don’t bother peeling fresh toms for sauce piquante.
Posted on 6/18/19 at 8:38 pm to hungryone
quote:
Roux, tomato paste (I brown it), and either canned whole tomatoes or coarsely chopped fresh tomatoes. I don’t bother peeling fresh toms for sauce piquante.
Same here
Posted on 6/18/19 at 8:58 pm to hungryone
Gotta brown your tomato paste in the roux.
Posted on 6/18/19 at 9:02 pm to OTIS2
Good canned tomatoes, preferably with some fresh tomatoes too. Fresh jalapeño and cayenne peppers, minced. Fresh garlic. Bay leaf.a little basil , thyme and oregano for me. Lemon zest. Worcestershire powder.
Green onions and Italian parsley toward the end.
Green onions and Italian parsley toward the end.
This post was edited on 6/18/19 at 9:07 pm
Posted on 6/18/19 at 9:25 pm to RabidTiger
A little roux, paste cooked down to brown a little with veggies, and canned crushed tomatoes.
ETA: yes to stock. Match it to the protein.
ETA: yes to stock. Match it to the protein.
This post was edited on 6/18/19 at 9:27 pm
Posted on 6/18/19 at 9:27 pm to RabidTiger
Get TreeDawg's recipe from the FDB recipe thread stacked at the top of the page.
Posted on 6/18/19 at 9:29 pm to Kim Jong Ir
quote:
quote:
Roux, tomato paste (I brown it), and either canned whole tomatoes or coarsely chopped fresh tomatoes. I don’t bother peeling fresh toms for sauce piquante.
Same here
Yep.
Is Rotel a sacrilege to any of you? I’ve always thought it one of the few Cajun/creole dishes where it is sort of appropriate.
Posted on 6/18/19 at 9:36 pm to Y.A. Tittle
quote:
Is Rotel a sacrilege to any of you?
Nope. It's in my pantry.
Posted on 6/18/19 at 9:38 pm to Y.A. Tittle
quote:
Is Rotel a sacrilege to any of you?
Nah. It's just tomatoes with peppers. It's in my sauce piquante. It's where the piquante part comes from.
Posted on 6/18/19 at 9:57 pm to Y.A. Tittle
quote:
Is Rotel a sacrilege to any of you?
It is fine with me. I've used it in sauce piquant, creole and other tomato based dishes.
Posted on 6/18/19 at 10:26 pm to Kim Jong Ir
i use rotel and diced tomatoes and cook them down the old trick Daddy taught me ya cook the tomatoes down till ya make a hole in the middle of the pot and the juice runs clear or rred pending on the sausage ya browning it down with. I do the roux and meat and onion browning in another pot and combine it after and let it simmer for a while.
Posted on 6/18/19 at 10:29 pm to RabidTiger
I know this is a Louisiana based message board, but I really wish some of y’all wouldn’t talk like everyone understood WTF y’all were talking about.
Posted on 6/18/19 at 11:41 pm to RabidTiger
Butter roux, vegetables, tomato paste, stock, meat.
Brown the meat first if it’s not seafood.
Serve over rice.
Brown the meat first if it’s not seafood.
Serve over rice.
Posted on 6/19/19 at 1:31 am to hungryone
quote:
Roux, tomato paste (I brown it), and either canned whole tomatoes or coarsely chopped fresh tomatoes. I don’t bother peeling fresh toms for sauce piquante.
Ditto
Posted on 6/19/19 at 5:35 am to RabidTiger
Yes definitely need a roux.
I use crushed tomatoes, original rotel, tomato paste and a
tomato sauce.
I brown my onions and rotel, then add the paste and brown it a little. Then everything else.
I use crushed tomatoes, original rotel, tomato paste and a
tomato sauce.
I brown my onions and rotel, then add the paste and brown it a little. Then everything else.
Posted on 6/19/19 at 5:48 am to Y.A. Tittle
Rotel is fine, but I personally don’t like the texture of the tomatoes in Rotel. Too firm/hard, and they don’t soften, even after long cooking. I’d rather add chopped fresh jalapenos or some cayenne.
This post was edited on 6/19/19 at 6:22 am
Posted on 6/19/19 at 6:00 am to hungryone
I always add mushrooms to my sauce piquants with venison or chicken.
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