Shrimp Sauce Piquant

4 servings Prep: 20 m Cook: 2 h 30 m Total: 2 h 50 m Intermediate
4.0/5 (2)
A good sauce piquant is full of flavor and sass with plump shrimp, dark roux, tomato sauce, and the holy trinity. This recipe lives up to that reputation. Dale Begnaud in memory of his mom’s great Cajun cooking.

Ingredients

4 servings
  • 3/4 cup oil
  • 3/4 cup flour
  • 1 bunch green onions scallions
  • 1 large onion
  • 1 medium bell pepper
  • 1 (15 oz) can tomato sauce
  • 1 tbsp sugar
  • 2 pounds shrimp, cleaned
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp red pepper
  • water

Step-by-Step Instructions

  1. In a Dutch oven, make a dark brown roux with the flour and oil, stirring constantly for about 30-40 minutes until it reaches a rich chocolate color. Add chopped vegetables (onion, bell pepper, green onions) and cook until tender, about 5-7 minutes.
  2. Add tomato sauce, sugar, and seasonings (salt, garlic powder, black pepper, red pepper) and cook until well blended, about 5 minutes.
  3. Add enough water to make it stewy - approximately 2-3 cups. Do not forget that the shrimp will release water as they cook.
  4. Simmer approximately 1.5 hours, stirring occasionally to prevent sticking. The sauce should thicken and develop deep flavor.
  5. Add shrimp and cook about 20 more minutes until shrimp are pink and cooked through.
  6. Serve hot over rice.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. A dark brown roux takes 30-40 minutes of patient stirring. If you see black specks, it's burned and you need to start over.

Q: Can I add the shrimp earlier?

A: No, shrimp cook quickly and become rubbery if overcooked. Add them only in the last 20 minutes of cooking so they stay tender and juicy.

Q: How thick should the sauce be?

A: It should be stewy, not soupy - thick enough to coat the back of a spoon but still pourable. The shrimp will release liquid, so start with less water than you think you need.

Tips and Techniques

Don’t rush the roux - a dark brown roux is essential for authentic sauce piquant flavor. The long simmering time allows the tomato sauce and seasonings to meld with the roux, creating that signature piquant taste.

Ingredient Substitutions

  • shrimp: crawfish tails, alligator, or rabbit
  • tomato sauce: crushed tomatoes or diced tomatoes (drained)

Equipment Needed

  • Dutch oven or heavy-bottomed pot (essential for making roux without burning)
  • Long-handled wooden spoon for stirring roux

Historical Context

Sauce piquant is a staple of Cajun cuisine, traditionally made with whatever protein was available - alligator, turtle, rabbit, or seafood. The name means ‘spicy sauce’ and it’s characterized by its dark roux base and tomato-forward flavor.