Dan’s Chicken Sauce Piquant

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 2:30 h
  • Ready In : 2:50 h
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“While I was growing up my dad, Dan Robicheaux, made this “sauce” when we’d camp, cooking over a camp stove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquant cook-off with this recipe”  - Angela Propst in memory of her Dad, Dan Robicheaux.


  • 2 whole hens, cut up and excess fat removed
  • 1/2 pound chicken liver optional
  • 1 cup oil
  • 1 cup onion chopped
  • 1 bell pepper chopped
  • 1 cup flour
  • 1 can (15 oz) tomato sauce
  • 1 can Rotel tomatoes w/chilies
  • 1 bay leaf
  • 2 cloves mashed garlic
  • 2 quarts water
  • Tony Chachere’s seasoning to taste
  • 1 bunch green onions chopped
  • 2 (8 oz) jars mushrooms
  • 1 cup wine, red or blush


Step 1

Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (Magnalite or black iron). Remove chicken from pan.

Step 2

Cook onion, onion tops, and green pepper until golden brown in remaining oil. Remove, leaving the oil.

Step 3

Add flour, cook slowly until brown, stirring constantly.

Step 4

Add tomato sauce, mashed Rotel tomatoes, bay leaves, garlic, cooked vegetables, chicken and seasoning and remaining ingredients.

Step 5

Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny).

Step 6

Bring to a boil, lower flame and simmer 2 hours or more.

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New Iberia, Louisiana Louisiana
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