re: Tell me about how to make a sauce piquante.

Link to a badass turtle thread on the OB a while back.

How to catch, clean and cook them.

Treedawgs recipe inside.

Turtle thread

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inb4satruecajunsaucepicantedoesnthavetomatoes

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It was a joke. Some TD posters say if you put tomatoes in a gumbo then it's not gumbo anymore. The guy was carrying it to this trhead. That is all.

On topic. Here's what I do. I make a roux. In another pot add bell peppers, onions, garlic, jalapeno and cook it down in a little oil then add meat and rotel. Cook all that til the meat is done. Throw in a small can of tomato paste and get it all stirred in together. Add stock and roux til the consistency is right. Then let it simmer all together for about an hour and serve over rice with french bread.

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Brown meat, add and cook down lots if onions, add water, roux, golden cream of mushroom, season, let it bloop bloop for till the meat is tender, cook some rice

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Nothing "piquante" about that.

Or rice and gravy. It's all so confusing to me now days. For years I thought I knew what stuff was..

He's just making reference to the "great tomato gumbo war"...sauce piquant ALWAYS has some aspect of tomato in it-rotel, tomato sauce, tomato paste- otherwise you're just making hen in a brown gravy. I learned how to cook a sauce piquant at the hands of some VERY good Cajun cooks & they said put tomato in it, so by damn, I put tomato in it!

Here is a respectable venison sauce piquante recipe from Hank Shaw, a non LA blogger who writes about hunting, foraging, and cooking what he gathers: LINK /

Here's my shrimp SP recipe: LINK /
I like crushed tomatoes rather than tomato paste, plus some heavier spicing (a little cloves, nutmeg, allspice) than many traditional recipes.

Frog leg sauce picante