Need a basic sauce picaunte recipe

This

Make a gumbo. Except replace a lot of the water/stock with tomatoes.

Treedawg is my source

Here, I'll post it for you...

Treedawg Sauce Piquante
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 until 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 and Seasoning as needed.

9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.

The recipe is big but still great when reduced. Just don't hurry it.

Sauce Piquante

This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it......that was in about 1980.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation Other Ingredients

• 6 med. onions, chopped - 1 28 oz. Can of diced tomatoes
• 2 Bell peppers, chopped - 3 12 oz. Cans of tomato paste
• 1 Cup of parsley, finely chopped - ½ Cup oil
• 4 Stalks of celery, chopped - ½ Cup flour
• 1 8 oz. Pack of mushrooms, sliced - ¼ Cup sugar
• ½ jalapeno pepper, finely chopped - 2 Tablespoons salt
• ½ Lemon, chopped - 1 Tablespoon Black pepper
• ½ Bunch of shallots, chopped
• ½ Toe garlic, finely chopped

Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.

• Simmer diced tomatoes and jalapeno pepper [with the seeds] 30 to 60 minutes.
• Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
• Make a Roux with oil and flour.
• Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
• Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
• Combine tomatoes and Roux.
• Add salt and pepper.
• Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
• Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

• Bring sauce to a low boil, and add fish and spoon some sauce to cover fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats

Peeled shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.

This is solid. Just skip the red wine.

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