This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it. He wrote it down for me on a paper towel in the kitchen.
After this sauce is made, any of several kinds of meat can be added to complete the dish or extra sauce can be frozen for later use. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.
Servings.... About 8 people........... Or cool and freeze the extra.
Preparation Other Ingredients
6 med. onions, chopped - 1 28 oz. Can of diced tomatoes
2 Bell peppers, chopped - 3 12 oz. Cans of tomato paste
1 Cup of parsley, finely chopped - 1/4 Cup oil
4 Stalks of celery, chopped - ½ Cup flour
1 8 oz. Pack of mushrooms, sliced - ¼ Cup sugar
½ jalapeno pepper, finely chopped...............Or ..... - 1 Can Ro*tel tomatoes
½ Lemon, chopped - 2 Tablespoons salt
½ Bunch of shallots, chopped - 1 Tablespoon Black pepper
½ Toe garlic, finely chopped
Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.
Cooking ............. All cooking times are minimum. Longer is better.
Simmer diced tomatoes and jalapeno pepper 30 to 60 minutes.
Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
Make about 3/4 cup of Roux with oil and flour.
Add onions, garlic, shallots and parsley to Roux and sauté.
Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
Combine tomatoes and Roux.
Add salt and pepper.
Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.
If this is more sauce than needed for you meal, put desired amount into large skillet or pot.
Bring sauce to a low boil, add fish and cover pot. Simmer 15 to 20 minutes depending on thickness of fish.
Serve over rice.
Shrimp and crawfish can be cooked the same as fish.
Other meats must be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce ....... Or simmering in the Roux and water is best.
Season to taste.