Add the tomato sauce, return to a boil, reduce heat to medium low and let simmer for 1 hour, stirring occasionally.Īfter the first hour, stir in another cup of shrimp stock, bring to a boil, reduce heat and simmer 30 minutes longer. Stir in the remaining 1 tablespoon of Cajun seasoning and 1 cup of the shrimp stock, bring to a boil and continue at a medium boil, stirring often for about 5 minutes. Add the onion, bell pepper and celery and cook over medium heat, stirring often until vegetables are soft, about 5 minutes.
Cook, stirring constantly, until the roux becomes a medium brown, caramel colored.
Heat the oil in a heavy bottomed stockpot over medium high heat, stirring in the flour. Pat the shrimp dry with paper towels and sprinkle with 2 teaspoons of the Cajun seasoning.
Cajun ninja chicken sauce piquant plus#
2 teaspoons plus 1 tablespoon of Cajun seasoning (like Slap Ya Mama), divided.2 pounds of medium shrimp, peeled and deveined.Recipe: Shrimp Sauce Piquant ©From the Kitchen of Deep South Dish Chicken, duck, alligator, rabbit and even turtle are commonly used, but, unlike seafood, always brown meats first before starting the sauce. The process is just slightly different, and of course, the stock varies depending on what protein you are using. This really builds up the flavor and to me, is the secret to a good sauce piquant.īesides shrimp, this basic sauce can also be used for other seafood such as crab or fish, and a variety of meats as well. You add stock and then allow it to cook in a bit, before adding additional stock and then repeating the process. If you work away from home, it's a weekend dish for you, as the flavor of the piquant comes through slow cooking, and the staged periodic addition of the stock, a little at a time. Sauce piquant should start with a roux, though it is a very small roux, say in comparison to a gumbo roux, and this is one of those old Cajun recipes that is not intended to be a rushed process. In a pinch though, commercial seafood, chicken, or even vegetable stock and canned tomato sauce will still make a mighty fine sauce piquant. Fresh Gulf shrimp and stock made from the heads and shells of them, and fresh garden tomatoes that have been slow roasted and pureed will make this dish shine. The best flavor for your piquant is going to come from using the freshest ingredients. Chef Paul Prudhomme says "if you don't hover between pleasure and pain when you eat it, chances are you haven't made your sauce piquant hot enough!" It is intended to be a very highly spiced dish. While sauce piquant is closely related to it's cousin, Shrimp Creole, with a few subtle differences, there is one major exception. It is certainly much easier to increase the heat to taste in a spicy recipe than it is to try to take it away! So I try to keep things on the lighter side of spicy here for the general public, and let the reader choose to increase to their own heat level. Most of y'all know that I try to keep the Cajun and Creole recipes I feature here with a slight bite, knowing well that many people will take recipes very literally.
Piquant translated from French means literally "pricking" and that is what this spicy sauce piquant is meant to do, prick the tongue. If you love heat, you're gonna love Shrimp Sauce Piquant.
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