Chicken Sauce Piquante is a traditional cajun recipe that has been around for generations. With a reddish spicy gravy, it has an incredible flavor and fairly simple to prepare. Served over rice, this dish was and still is a staple in many households in and around the Acadiana area. There are many methods and recipes for this particular dish but in our family, this is how we were taught to prepare a sauce piquante.
- 1 whole chicken, cut up (optional: remove skin)
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 8oz. can tomato sauce
- 4 garlic cloves, diced
- 1/4 cup mushrooms, diced
- 1/3 cup beef broth
- 1/3 cup heavy whipping cream
- 1/4 Cup Green Onions, diced
- 1/4 Cup Parsley, diced
- Slap Ya Mama Original Blend Seasoning
- Slap Ya Mama Cajun Pepper Sauce
- Olive Oil
Generously season chicken with Slap Ya Mama Original Blend and a few splashes of Slap Ya Mama Cajun Pepper Sauce. On medium-high heat, pour about 2 tbsp of olive oil in a 4-quart pot. Once hot, brown pieces of chicken on all sides and place aside until all chicken is browned. Don’t be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from. Add onions, bell peppers, garlic and just enough water to cover the bottom of the pot. Sauté until vegetables are soft. Add tomato sauce; continue to sauté for10 minutes. Add mushrooms, beef broth, whipping cream and 1 tbsp Slap Ya Mama Original Blend Seasoning. Sauté for 5 minutes. Lower heat to medium, add chicken and fill pot with water just to the top of the chicken. Cover and let boil for an hour or until chicken is tender, stirring occasionally. Lower heat; stir in green onions and parsley. Let simmer for 10 minutes. Server over rice and enjoy!
Note: You may add smoked sausage to this dish. If doing so, you would treat it just as you do the chicken.