Sauce Picante

He answer is always TreeDawg's sauce picant.

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yellowfin

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Check out the Cajun Rocket Pot thread.

TreeDawg's Sauce Picante

10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.

1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook untill blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Sesoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
That recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!

thanks Fin

What meat do you use?

Here's mine...

Peel 2lbs medium shrimp. Boil the shells to make about 5 or 6 cups of stock. Strain that. (You can use chicken stock if you want to skip this step or don't have the shells)

Sweat 1 cup of onion, 1/2 cup bell pepper, and 1/2 cup celery, and 3 cloves of crushed garlic... in butter. When the onions are clear, add tablespoon of flour or so to soak up the butter and juices. Continue to cook until it just starts to darken. Salt and pepper a little bit. Shake in a good deal of paprika, mostly for color. Stir well.

Add 1 can of tomato sauce (whatever the little can size is), the stock, and the shrimp. Bring to boil, reduce to simmer and simmer down and add cayenne pepper or hot sauce to taste.

Serve over white rice sprinkled with a little fresh parsley.

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Redfish

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Redfish is one of the best fish you can use since it's a denser meat and holds up better than most.

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Redfish




Redfish is one of the best fish you can use since it's a denser meat and holds up better than most.

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Wouldn't using seafood be known as couvillion ?

At least in my book

The best Sauce Picante ever was a turtle/vension we made at work years ago.

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Sauce Picante
no roux?

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Well, the butter and flour is a roux, its just not a dark one.

To the other posters... Courtboullion, as I have had it, is thicker, and more tomatoey. The way my mother made sauce piquant, as I have listed, is lighter, and quicker... and we often made it with chicken if we couldn't find anything better to put in it. I seem to remember my grandmother simmering a courtboullion for hours, and using mashed up whole canned tomatoes, tomato paste, etc. Both are usually pretty spicy in our house.

Also... I second the turtle recommendation... but I would have no idea where to get turtle to make it.

pretty sure chez francois has it in laffy, but they are way more fun to catch



I just don't know how to clean them