- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 2/20/13 at 11:00 am to Capt ST
quote:I hear you won the cca cook off. Congradulations. What did you cook?
Capt ST
Posted on 2/20/13 at 11:04 am to hooper27
quote:
I hear you won the cca cook off. Congradulations. What did you cook?
Ummmmmmm... Sauce piquante.
Seafood sauce piquante.
Posted on 2/20/13 at 11:13 am to Capt ST
Our friend from new orleans told me you won it with the oysters.
Posted on 2/20/13 at 11:27 am to hooper27
quote:
Our friend from new orleans told me you won it with the oysters.
He may have said this, but the Piquante was the anchor and it was divine.
Oh--and Hooper--we might have been wrong about oil and gumbo
This post was edited on 2/20/13 at 11:28 am
Posted on 2/20/13 at 11:28 am to hooper27
quote:
He may have said this, but the Piquante was the anchor and it was divine.
+1
Posted on 2/20/13 at 11:31 am to Trout Bandit
Looks great. Wish I would have been there. Just an inside joke with the captain and a friend of ours.
Posted on 2/20/13 at 11:34 am to hooper27
Anthony's Italian baked were good, but I changed his recipe and made them better and he got all pissy with me.
Posted on 2/20/13 at 11:35 am to hooper27
quote:
Wish I would have been there
Trout bandit was there
Posted on 2/20/13 at 12:07 pm to Motorboat
quote:
Trout bandit was there
Is he going to be on Letterman tonight talking about his win?
Posted on 2/20/13 at 12:09 pm to W
TreeDawg's 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 ans Sesoning 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.
This is the real deal!!!!!!!!!!
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 ans Sesoning 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.
This is the real deal!!!!!!!!!!
Posted on 2/20/13 at 12:16 pm to W
If I was to scale this down to say a family of (4), would I simply cut everything in half?
Posted on 2/20/13 at 12:17 pm to Aubie Spr96
quote:
If I was to scale this down to say a family of (4), would I simply cut everything in half?
Should work fine .... enjoy .. good stuff
Posted on 2/20/13 at 12:21 pm to Aubie Spr96
quote:
If I was to scale this down to say a family of (4), would I simply cut everything in half?
Good question.
I think you'd have to scale it back even more.
I've cooked multiple ones that fed 10/12 and I cut his recipe in half.
Posted on 2/20/13 at 12:22 pm to W
If you make a roux you make a stew? Or a fricassee?
Posted on 2/20/13 at 12:25 pm to LSU Tiger Bob
quote:
If you make a roux you make a stew? Or a fricassee?
Not necessarily. Roux to thicken.
A sauce piquant needs to be thick. So thick, it floats on top of rice IMO.
Look at my first photo.
Posted on 2/20/13 at 12:31 pm to W
Looks delicious!! I would devour!!!
Also looks like a stew or a fricassee to me.
Also looks like a stew or a fricassee to me.
Posted on 2/20/13 at 12:38 pm to LSU Tiger Bob
Turtle sauce piquant is divine.
Never any leftovers, don't even ask for someone to save you a plate.
Won't happen.
Popular
Back to top
Follow TigerDroppings for LSU Football News