Whatever You Want Sauce Piquant

8 servings Prep: 15 m Cook: 1 h 5 m Total: 1 h 20 m Intermediate
5.0/5 (2)
Whatever You Want Sauce Piquant
Sauce Piquant - A hot spicy stew made with tomato sauce, roux and most any meat available. The most popular is crawfish, shrimp, crab, chicken, turtle or alligator sauce piquant. As the recipe implies though, use whatever you want!!!

Ingredients

8 servings
  • 1 pound crawfish (you can also use shrimp, crabmeat, or chicken)
  • 1/2 stick butter
  • 1/4 cup flour
  • 1/2 cup onions, diced
  • 1/2 cup bell pepper, diced
  • 1 can (8 oz) tomato sauce
  • 2 cups water
  • 1 can diced ROTEL tomatoes, drained
  • Salt, black pepper, and cayenne to taste

Step-by-Step Instructions

  1. Make a roux: Melt the butter in a heavy Dutch oven pot over medium heat and add flour. Stir constantly and brown the flour until it is the color of a paper bag, about 15-20 minutes.
  2. Add onions and bell peppers and sauté for 3-5 minutes until softened. Add the tomato sauce and ROTEL tomatoes. Add water and bring to a soft boil.
  3. Season the mixture to taste with salt, black pepper, and cayenne. Reduce heat to medium-low and let simmer for 20-30 minutes to develop flavors.
  4. Add pre-seasoned crawfish (or your protein of choice) and cook on medium to low heat for 30-45 minutes, stirring occasionally. Serve over rice.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. A blond roux for sauce piquant should take 15-20 minutes - if it's browning faster, your heat is too high. Use a heavy-bottomed pot and never walk away from a roux.

Q: Can I add the seafood earlier in the cooking process?

A: While this recipe adds seafood for the full 30-45 minutes, many cooks prefer adding delicate seafood like shrimp or crabmeat in just the last 10 minutes to prevent overcooking. Crawfish and chicken can handle the longer cooking time.

Q: How thick should my sauce piquant be?

A: It should be thicker than a soup but thinner than a gravy - about the consistency of a hearty stew. If it's too thick, add a bit more water. If too thin, let it simmer uncovered to reduce.

Tips and Techniques

Don’t skip the simmering time before adding your protein - this allows the tomato sauce and seasonings to meld together and develop deeper flavor. Also, make sure to season your sauce in layers: season after the vegetables, season after adding liquid, and adjust again before serving.

Ingredient Substitutions

  • crawfish: shrimp, chicken thighs, or firm fish like catfish
  • ROTEL tomatoes: regular diced tomatoes plus 1 diced jalapeño
  • butter: vegetable oil or bacon grease

Equipment Needed

  • Heavy-bottomed Dutch oven or large pot
  • Wooden spoon for stirring roux

Historical Context

Sauce Piquant is one of those fundamental Cajun dishes that demonstrates the cuisine’s French roots (the term is French) combined with Louisiana’s love of spice and tomatoes. Unlike gumbo which is thickened primarily with roux or okra, sauce piquant gets its body from both roux and tomato sauce, creating a rich, tangy base for whatever protein is available.