Sauce Piquant , with its silent q and nasal “a”  sound is pronounced pee-kuhnt. Its literal meaning is spicy sauce in French. Its original origins are hard to pin down, but the Cajun and Creole variant traces its roots to French and Haitian cuisine. 

When describing this rich flavorful sauce, imagine a rich red hue that is bursting with the flavors of tomatoes accented with the underplay of a bold and nutty flavor. Then, keeping with its name there is a bit of kick that accompanies this dance of savory and spice across your taste buds. 

This sauce is very similar to the Mother sauces utilized in classic French Cuisine. In other words, this is a sauce that can be paired with many things to create a meal. The meat used with this sauce ranges from chicken and seafood to turtle, rabbit, gator, or pretty much anything you can get your hands on.  It can be used as a dip for nice toasted crisp baguettes or more traditionally served over rice. 

As with many Cajun and Creole dishes, there are about as many different recipes as there are Mamas, Papas, and Grandma-mas out there making the dish, each claiming theirs is authentic and the best. They are probably all correct. 

One thing remains the same across the board, It’s spicy. Even though Spicy does not always mean heat,  for example Creole sauce is flavorful with spice  but not necessarily Hot Spicy, Sauce Piquant is supposed to live up to its name.

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!”

I have also heard of recipes that do not use a roux in their sauce piquant. Maybe I’m stuck in my ways, but the beginning of every Cajun or Creole recipe is found in the phrase, “first you make a roux.” 

So on to the recipe. 

Heat a pot or large skillet over low heat. a cast Iron Dutch oven, or if you are lucky enough to have a Magnolite pot, by all means use that. When the pot or skillet is warm add your butter/oil/or grease (it’s OR not and). Butter is more in line with Creole style, the oil/or grease is generally more of the historical Cajun style. Check my earlier post, Cajun vs Creole, for more in depth explanation on the differences.

When the oil is warm add the flour. Now my wife has Celiac Disease. This is an autoimmune disease, but it is easiest described as a severe gluten allergy. She can’t have anything made with wheat, flour, etc. Ergo I have experimented with various gluten free flour alternatives. There is a gluten free flour mix that works well and almond flour makes a good roux adding to the complex nutty flavor that is naturally developed when making a roux. That is the only two I personally would recommend for making a roux if you need a gluten free alternative.

That being said, making a good roux is a labor of love, it is not a super quick endeavor, but the difference in flavor is phenomenal. Cook until the mixture begins to darken. Various different colors of roux are used for different dishes. Keep stirring and be sure not to burn it. Black flecks and burnt smell indicate you need to try again. Just be patient and keep stirring. For Sauce Piquant, i se a lighter color roux. similar to peanut butter color that gives off a nice nutty aroma. My gumbo will use a much darker roux. It can take up to 45 minutes. Be careful, you will be tempted to raise the temp, but this increases the likelihood of burning if you are not careful. When the roux is ready, remove from heat and set to the side. 

You will want to sauté your Holy Trinity, that is your onion, bell pepper, and celery with the Pope (garlic) lol. Deglaze the pot you were just using with a little water or stock while sautéing the Trinity (onions, bell pepper, celery).  Those begin to get soft, add the garlic (the Pope lol)  and jalapeno then sauté another minute. Add the various seasonings and sauté another minute. Add the stock, tomatoes, Tomato paste, and Worcestershire sauce. Raise to medium and stir while bringing to a light boil. Reincorporate the roux in slowly, stirring to mix.. Reduce the heat to low and simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. you can add your favorite hot sauce at this time, or save for

each individual to add per their own desire. I personally do both. It is Sauce Piquant after all. My favorite with this is Louisiana or Texas Pete. Tabasco also works, especially the Chipotle which adds a bit more of a smoke flavor. I used some Louisiana and some Gator Drool by Stale Cracker this time around.

Adjust seasoning to your taste. Prep whichever protein you are using accordingly during this time and add to the sauce when it has reached the desired thickness. Most game and chicken can be lightly floured and browned if desired. I actually like grilled chicken with this and I have also used leftover fried chicken with the sauce before. Crawfish and shrimp I just dust in some Cajun seasoning and throw it in. Crabmeat, NOT IMITATION, pairs well with crawfish in this sauce. Serve over rice or use it as a dip for your favorite bread. I have also seen it used as a sauce over potatoes, personally not my thing.

This time when I cooked it , it was a bit of a hodge podge with what we had. I threw a few sausages and some chicken tenders on the grill. I also sautéed some shrimp in butter and white wine.

It really turned out good , even if I do say so myself. Give it a try sometime and tell me what you think. If you grew up with Cajun influence, let me know did your family have a Sauce Piquant recipe, if so how did it differ?

Ingredients:

• 3 tablespoons butter, oil, or bacon grease
• 3 tablespoons all-purpose flour ( can substitute a gluten free version)
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery ribs, finely chopped
• 3 garlic cloves, minced
• 1 can crushed tomatoes (14 ounces)
• 1 tablespoon Tomato paste
• 1 cup chicken, seafood, or vegetable broth
• 1 teaspoon paprika
• ½ teaspoon crushed red peppers
• 1 teaspoon Cajun/ Creole Seasoning of Choice (I prefer low sodium)
• 1 teaspoon cayenne pepper
• 1 Jalapeno Chile Minced (may be omitted if afraid of too spicy)
• 1 teaspoon thyme
• 2 bay leaves
• 1 Tablespoon Worcestershire sauce
• Favorite Hot Sauce to taste 
• Salt and black pepper, to taste
• If your meat is seafood, add juice of half a lemon
• ¼ cup cut fresh parsley (for garnish)
• 1 chopped green onion (optional garnish). 

ENJOY!!!!