Tell me about a hen and sausage sauce piquante.

step 1: cut up the chicken


thats all i got


look up treedawg's sauce piquante

Never had this; My family's sauce piquante was always made with venison, and involves a can or two of Rotels.

I would dust with flour and season the cut-up chicken, and brown the shite out of it. Then add rotel and sausage, cook that for a bit and add some more liquid (stock, or beer, or red wine), cover and simmer for a couple of hours.

I always thought you weren't supposed to put tomato in cast iron

You forgot an important part of cooking. When you chop up your garlic, and go to move on, stop and cut up a couple more cloves.

Looking good man

cut up hen
season the shite out of hen
brown the shite out of hen
remove browned hen
add onions, bell peppers, garlic, and can of rotel
brown the shite out of that
add hen back to pot
add one little can of tomato sauce (optional)
add water
boil to tender and reduce til you have a thick gravy

serve with corn maque chew.

Boy thats pretty . Need a pot of rice . I like mine just a little bit thinner . Good choice of beer too .

shite baw...you can come cook
at da camp any day! Looks solid. All you need is some rice, garlic bread, maybe a little tater salad. If it was something that your grandpa or uncle cooked chances are it wasn't complicated at all. That generation knew how to cook well without making a big fuss.

Im not going to cook a spaghetti gravy in a black iron pot but I promise you 99% of sauce piquant made in south Louisiana is cooked in a black cast iron pot. What would you say is "too long"? Not arguing that this won't happen, just curious how long you think it has to sit to develop a metallic taste.