CHICKEN SAUCE PIQUANTE 4-5 lbs of Thighs, Legs & Wings Garlic Salt & Pepper (to season chicken) 1 Yellow Onion 1 Green Bell Pepper 2 Sticks of Celery 4 Cloves of Garlic 1 Stick of Butter 2/3 Cup Vegetable Oil 1 Cup All Purpose Flour 1 (6 oz) Can of Tomato Paste 1 (14.5 oz) Can Fire Roasted Diced Tomatoes 1 (10 oz) Can of Rotel (Mild for Less Spice) 1 (32oz) Container Chicken Stock 2 (15 oz) Cans of Tomato Sauce 2 Cups of Water 2 Tablespoons of Sugar 1 Tablespoon of Parsley Flakes 1 Tablespoon of Cajun or Creole Seasoning Rice to serve with Start out by heating a large pot over Medium/Low heat and a large pan over Medium heat. Chop the onion, bell pepper, celery, and garlic. Set aside in the fridge. If you have fresh parsley, chop that and set aside as well. Prep the chicken by seasoning with generous portions of garlic salt and black pepper. Next dust the chicken with a coat of flour. Shake off excess flour. In your large pan, add the stick of butter. One the butter is completely melted, drop in the chicken one at a time. Sear the chicken 6-8 minutes on each side. Remove the chicken as you see both sides brown up nicely. While the chicken is searing, you want to get started on the roux. To your large pot, add the 2/3 cup of oil, and 1 cup all purpose flour. Begin stirring immediately. Consistently stir off and on until you reach a brown caramel-like color. During this process, make sure you keep an eye on the chicken. Try to mange time between pot and pan evenly, to prevent anything from burning. When all pieces of chicken have browned up evenly, move the chicken to a bowl, and add the chopped vegetables into the large pan. Stir the vegetables around the pan so that you get up any remaining drippings that were leftover from the chicken. Meanwhile, continue to take time to stir the roux. After about 10 minuets of sautéing the vegetables, add the tomato paste. Sauté for another 10 minuets. Next add the rotel and cook for another 5 minutes. Add the fire roasted diced tomatoes and cook for a few more minutes. If the roux still hasn’t reached a caramel color, cover the pan of vegetables, lower to a simmering heat, and just come back to it every so often as you continue to cook the roux. Once the roux reaches a caramel color, slowly add in a small amount of the chicken stock. Stir until you reach a creamy mixture. Add the rest of the chicken stock to the tomato mixture. Pour the tomato mixture in with the roux, and blend evenly. Add the tomato sauce, two cups of water, sugar, cajun seasoning, and chopped parsley to the pot. Mix well Add the chicken to the pot, and push each piece down into the sauce. Pour in any remaining juices from the bowl the chicken was in. Raise the heat so that you bring the pot to a slight boil, cover, and let simmer for 2 hours. Come back and stir the bottom every 15 minutes. Cook some rice, and enjoy!
My family has a Sunday tradition. Every Sunday, without fail, we cook one of your recipes. It’s the highlight of my week. I grew up cooking in Evangeline Parish and your spin on these dishes really keeps things interesting!
I’m from Evangeline Parish and we don’t make a roux for sauce picante. We use a can of rotel tomatoes, sear the chicken with some smoked sausage in a cast iron pan for a tasty Cajun version 😊
Bro I think this might be the best sauce piquant recipe on youtube. Which means it might be the best recipe period. I'm serious. I absolutely love the way it looks. The perfect color. Some recipes look too much like spaghetti sauce. Like they just popped a bottle of Ragu. This looks perfectly delicious. And thank you so much for the way you lay out the recipe and directions in detail. Every ingredient that can be found almost anywhere.
I had to try this because it reminded me of a goat sauce piquant I had at a little diner down in Irish Bayou back in the mid 70's. The place had a deck that stuck out into the bayou and I don't think I ever even knew its name. So good....
Thank you for sayin it leans creole because of the tomato. People really fail to realize the differences between creole and Cajun cuisine if they’re not from our parts. Love you and your food!
Gabrielle Roussel I think folks need to stop saying Creole vs Cajun as if they are different from each other, since Cajuns are a subset of Creoles. What folks really mean is Greater New Orleans vs Acadiana.
The Cajun Ninja, Thanks for sharing your recipe for Chicken Sauce Piquant. I have been trying to get a video of this recipe. Greetings from a Cajun lady in New Iberia ! God bless you and your family, in Jesus' name. Amen ! "
cayogator, I am in my home town of New Iberia and I grew up hearing the old ones calling it a Creole Sauce Piquant ! I am a Cajun mixed with a great grandma from Spain but our food is a mixture of cultures but we know our food. God bless you and yours ! "
WOW, made this today, thanks Ninj , following and cooking your recipes has turned me from being the family black sheep to the guy all my family wants me to cook for there party's, thank you sir
Being in the military (many many moons ago) many people were surprised that most of the guys from South Louisiana knew how to cook and even more surprised at how good they were. Shared a house off base with 3 other guys and never had to buy groceries or do the dishes. I did all the cooking. Always a gathering place at our house and mainly because of the food.
I’m hard core on my roux but you are right there is no room for mistakes. Need to stay on it and stir constantly! Good patience and great recipe. Have made it many times myself!!
CN I really enjoy your site. Great effects too. I grew up in Nashville and have some wonderful women cooks in the family. I never knew that men could cook until i went to work on an oil rig in St Francisville, LA in 1981. My two bosses, Junius Borque and Joe LeDoux, were great cooks on the rig. I'm a Bama grad and enjoy the annual game trip with my LSU friends. Keep up the great work.
@thecajunninja I made this today and although it was good, there was too much tomato for me (and I love tomatoes). Next time, I'll make it without the tomato sauce and/or paste. I had been wanting it since having a friend's many years ago. His was not tomato based, but was incredibly delicious... so delicious that it made a lasting impression on me.
I've watched at least 30 of your videos, CN, and this one is my favorite! The sound effects, the attitude, and of course your precious little daughter making her cameo! I bet you're a really fun Dad and you're one heck of a cook. Then there's the dish you made....WOW! It's not often I'm inspired in the moment to make something immediately, but tonight at my house we're having Chicken Sauce Piquant!
Great. Thank you. Some of us might live in areas where Creole seasoning is not available (me for example lives in S. Africa). Trust there is a site which has the spice mixture needed for Creole seasoning. Other that than when I sooked this in the USA, I had the chicken off the bone. Easy to remove. Just one extra step. Thank you again.
A couple of variants depending if you are Creole or Cajun would be some Worcestershire sauce to add complexity to the flavor. Justin Wilson loved using that. Possibly putting some jalapenos with your vegetables. Lots of flavor, cheap and not real hot if you remove the seeds. I use "Slap yo mama" white pepper as my go to seasoning for almost everything. White pepper adds a little something different to these dishes. Paul Prudhomme used white pepper a lot and the Slap yo mama seasoning is excellent.
Cajuns are actually white creoles (and usually are a mixture of different French groups with minor non-French admixture like Spanish and German besides just being Acadians) and the food Cajuns eat are a mixture of influences from all the people that settled south Louisiana rather than Acadians and is the same foods that non-Cajuns in south Louisiana eat. When people say Cajun vs Creole in cooking, they’re really trying to say Acadiana area vs. New Orleans area and they wrongly say “Cajun vs. Creole” because the group called Cajuns, a large amount don’t identity as Creoles anymore like before the invent of the Cajun identity, but want to be represented in the cuisine and culture. So it would be a more accurate representation to say Acadiana vs Greater New Orleans rather than Cajun vs Creole when speaking of the south Louisiana cooking styles. Bonne chance!
@The Cajun Ninja This is really close to my recipe. I use fresh tomatoes, and my own spice blend because of my dietary restrictions. Thanks for the video man.
One of my fav dishes.....don't see many instructions for people...great show !! My Momma would add a couple carrots to offsett the 'bitter' tomato taste, then take em out when finished (then eat carrots with dish!)
Comparing the two videos for recipe differences and so far only see the butter rather than vegetable oil to sear the chicken. The old recipe was awesome and I'm going to give this one a try. I'm sure it's fantastic. THANKS!
My mother used to make this sauce and put it over puffy omelets for supper. It was so delicious and I thought I lost the sauce recipe forever. Recipe found! :-)
Dude, just found you on the tube. You are an artist. That is from a 62 year old Arkansan with many South LA friends and I love to cook and eat! Keep up the old school. Your rue skills are amazing! Proud of you! Loyal fan, Dave! PS congrats on the Tigers scratching Bama!
Chicken sauce piquant is on my list as one of the top 10 stewed chicken dishes in the world. #1 is Doro Wat the Ethiopian dish. The Philippine dish Chicken Adobo is on that list but this dish certainly belongs. The chicken flavors the sauce the longer it cooks and the sauce flavors the chicken. In the end you have a dish that is perfect on rice! It just works and this dish with the tomatoes and spice is near perfect. Thank you.
I had to show this to my boyfriend bc this is his favorite dish. Definitely gotta give it a try. Not sure who's gonna make it bc we both love to cook. Your wife and I surely are blessed to have men like y'all... fine, funny, and can cook lol.
This was the secret to that Saints Gem of a win last night ! Delicious, with a huge helping of WIN ! Made this as I wanted something other than red beans and rice last night.
Wow! Soooo good! Followed recipe exactly but added a little hot sauce for some zing. My freezer is now full of corn soup, beef and vegetable soup, seafood gumbo with okra and chicken and sausage gumbo. Not bad for a Boston Yankee, eh?
Just wanted to say Hi and Thanks from south Louisiana for the awesome recipe. I cooked it today and it came out great. I did cheat a little with a store purchased roux and I cooked it in a crock pot. Also i added a little sausage in with the chicken. Thanks. Keep up the great videos.
I have used your recipe for chicken sauce piquante numerous times, and it is always fantastic. Tonight I am doing it but I will be using 4 lb of alligator meat.
I’ve been to a sauce piquant cook off in my Daddy’s parish. I ate well that day! But I still cannot replicate my Memere’s (from Big Mamou) recipe. She’s been gone over 20 years as are all kids (my Daddy was Sha Bebe of 10 and I’m the Bebe of 33 grandchildren). But I’m gonna try this soon! I already make gumbo between your way and her’s and am told it is best. I now live in Tennessee so people have not had TRUE gumbo WITHOUT okra but a roux made with love and time. And none of them know what the heck sauce piquant is. They only seen to think Cajun food is gumbo or jambalaya. I feel sorry for them, lol. They are missing out and think instant rice is their only option. Keep up the good work and teaching others our culture.
Made this for coworkers for Mardi Gras, but substituted alligator instead of chicken. I've now convinced people from Utah that alligator is good. Great job man!
Cajun food has a lot of influence from Mexican/South american native foods. The main difference in this dish is the use of gravy but other than that you could serve this in any of those countries and it would be familiar to them.
Hey, I have MS so I get confused easily. I'm trying to take up cooking because I love to but I'm too confused to do it properly. Can I use almond flour and maybe olive oil? I'm really heavy and I'm trying to figure out a better way. Another thing.... my husband is Cuban but I've never had it until the last year. I think that it's leaning towards creole cooking with less, much less, heat and more fruit or citrus tones.
Some people may notice this dish has some similarity to an Italian dish Chicken Cacciatore. I have cooked and enjoyed both dishes many times but Sauce Piquant is a far more flavorful dish to me. I also prefer it over rice vs Cacciatore which is served over pasta. I guess it is what you are in the mood for but the spicy flavor of this is at another level.
What are some of your favorite sides to serve with this dish? Or is the rice the only side? Love your videos. Definitely giving this Tennessee gal some new ideas for dinner
I tried to make this for my cajun husband, but unfortunately it turned into chicken I cant! lol. I will try this again. Thanks for all your delicious recipes!
Made this tonight w/ venison stew meat. Since I was using red meat I opted to make the roux a lil darker and used beef broth but other than that as similar as I could make it. FiYah!!!
@thecajunninja I just made this I'm coming up to 25 minutes left from the 2 hour cook down. It's still a bit thick. Did I do something wrong or should I just add a little water?
Leah Brown The calibration of your stove might be a little higher than mine on the low setting. So what is happening is, more water is evaporating. You can always add a little bit more water to the pot to thin it out.
Havent commented in quite a while. But this looks so good. For sure making this this week! After I make ya gumbo tomorrow..gonna improvise with crabs and stuff but am totally stealing your rotisserie chicken trick! Obviously roasting the crab shells to add to the chicken bones. Bout ta go down in here for Valentines!!! Love the channel, even years later! Hope you and the family are safe and well!
I was thinking about trying this with venison meat. Would you like it would still work out? Maybe use venison instead of chicken and beef broth in place of chicken?
CHICKEN SAUCE PIQUANTE
4-5 lbs of Thighs, Legs & Wings
Garlic Salt & Pepper (to season chicken)
1 Yellow Onion
1 Green Bell Pepper
2 Sticks of Celery
4 Cloves of Garlic
1 Stick of Butter
2/3 Cup Vegetable Oil
1 Cup All Purpose Flour
1 (6 oz) Can of Tomato Paste
1 (14.5 oz) Can Fire Roasted Diced Tomatoes
1 (10 oz) Can of Rotel (Mild for Less Spice)
1 (32oz) Container Chicken Stock
2 (15 oz) Cans of Tomato Sauce
2 Cups of Water
2 Tablespoons of Sugar
1 Tablespoon of Parsley Flakes
1 Tablespoon of Cajun or Creole Seasoning
Rice to serve with
Start out by heating a large pot over Medium/Low heat and a large pan over Medium heat.
Chop the onion, bell pepper, celery, and garlic. Set aside in the fridge.
If you have fresh parsley, chop that and set aside as well.
Prep the chicken by seasoning with generous portions of garlic salt and black pepper.
Next dust the chicken with a coat of flour. Shake off excess flour.
In your large pan, add the stick of butter.
One the butter is completely melted, drop in the chicken one at a time.
Sear the chicken 6-8 minutes on each side.
Remove the chicken as you see both sides brown up nicely.
While the chicken is searing, you want to get started on the roux.
To your large pot, add the 2/3 cup of oil, and 1 cup all purpose flour.
Begin stirring immediately.
Consistently stir off and on until you reach a brown caramel-like color.
During this process, make sure you keep an eye on the chicken.
Try to mange time between pot and pan evenly, to prevent anything from burning.
When all pieces of chicken have browned up evenly, move the chicken to a bowl, and add the chopped vegetables into the large pan.
Stir the vegetables around the pan so that you get up any remaining drippings that were leftover from the chicken.
Meanwhile, continue to take time to stir the roux.
After about 10 minuets of sautéing the vegetables, add the tomato paste.
Sauté for another 10 minuets.
Next add the rotel and cook for another 5 minutes.
Add the fire roasted diced tomatoes and cook for a few more minutes.
If the roux still hasn’t reached a caramel color, cover the pan of vegetables, lower to a simmering heat, and just come back to it every so often as you continue to cook the roux.
Once the roux reaches a caramel color, slowly add in a small amount of the chicken stock. Stir until you reach a creamy mixture.
Add the rest of the chicken stock to the tomato mixture.
Pour the tomato mixture in with the roux, and blend evenly.
Add the tomato sauce, two cups of water, sugar, cajun seasoning, and chopped parsley to the pot. Mix well
Add the chicken to the pot, and push each piece down into the sauce. Pour in any remaining juices from the bowl the chicken was in.
Raise the heat so that you bring the pot to a slight boil, cover, and let simmer for 2 hours.
Come back and stir the bottom every 15 minutes.
Cook some rice, and enjoy!
The Cajun Ninja, where did you get your red cast iron pots from?
Good job buddy.
The Cajun Ninja is there anyway I can find your original sauce picante recipe and video?
I made it sha! C'est Bon!
@@paulaardoin8792 you rock!
My family has a Sunday tradition. Every Sunday, without fail, we cook one of your recipes. It’s the highlight of my week. I grew up cooking in Evangeline Parish and your spin on these dishes really keeps things interesting!
Ville platte
I’m from Evangeline Parish and we don’t make a roux for sauce picante. We use a can of rotel tomatoes, sear the chicken with some smoked sausage in a cast iron pan for a tasty Cajun version 😊
Thank You for teaching how to cook this delicious special meal. Your help is very appreciated.
Bro I think this might be the best sauce piquant recipe on youtube. Which means it might be the best recipe period. I'm serious.
I absolutely love the way it looks. The perfect color. Some recipes look too much like spaghetti sauce. Like they just popped a bottle of Ragu. This looks perfectly delicious.
And thank you so much for the way you lay out the recipe and directions in detail. Every ingredient that can be found almost anywhere.
Thank you so much for taking the time to show the recipe... I too have all those pans in red
I had to try this because it reminded me of a goat sauce piquant I had at a little diner down in Irish Bayou back in the mid 70's. The place had a deck that stuck out into the bayou and I don't think I ever even knew its name. So good....
Benjamin Crews hey that’s awesome! 👊🏻
My goodness when you raised the lid off the piquant my mouth watered so much. Exact video I've been looking for....thanks so much for this...
lol my pleasure!
Thank you for sayin it leans creole because of the tomato. People really fail to realize the differences between creole and Cajun cuisine if they’re not from our parts. Love you and your food!
Gabrielle Roussel thanks for tuning in Gabrielle.
Gabrielle Roussel I think folks need to stop saying Creole vs Cajun as if they are different from each other, since Cajuns are a subset of Creoles. What folks really mean is Greater New Orleans vs Acadiana.
The Cajun Ninja,
Thanks for sharing your recipe for Chicken Sauce Piquant. I have been trying to get a video of this recipe.
Greetings from a Cajun lady in New Iberia !
God bless you and your family, in Jesus' name. Amen ! "
definitely a Creole dish
cayogator,
I am in my home town of New Iberia and I grew up hearing the old ones calling it a Creole Sauce Piquant ! I am a Cajun mixed with a great grandma from Spain but our food is a mixture of cultures but we know our food. God bless you and yours ! "
Roux cooked in an oven is more user-friendly! Set it, and forget it! 😘
Went and got my ingredients yesterday. So ready to cook this on Sunday
This is my next project. Boy this man done tought me how to cook up some good stuff. Hats off to you man.
First time making. I love it. Thank you so much
Thomas Cook that’s awesome my dude! Bravo 👊🏻
WOW, made this today, thanks Ninj , following and cooking your recipes has turned me from being the family black sheep to the guy all my family wants me to cook for there party's, thank you sir
The greatest sauce piquante ive ever cooked!!Your the man!
Being in the military (many many moons ago) many people were surprised that most of the guys from South Louisiana knew how to cook and even more surprised at how good they were. Shared a house off base with 3 other guys and never had to buy groceries or do the dishes. I did all the cooking. Always a gathering place at our house and mainly because of the food.
I haven't made sauce piquant in years! TY for reminding me how good it is!
Cooked this one today. Its so good.
I’m hard core on my roux but you are right there is no room for mistakes. Need to stay on it and stir constantly! Good patience and great recipe. Have made it many times myself!!
CN I really enjoy your site. Great effects too. I grew up in Nashville and have some wonderful women cooks in the family. I never knew that men could cook until i went to work on an oil rig in St Francisville, LA in 1981. My two bosses, Junius Borque and Joe LeDoux, were great cooks on the rig. I'm a Bama grad and enjoy the annual game trip with my LSU friends. Keep up the great work.
Made this last night....family loved it....
Much love from down the road(BR)
Delicious looking dish. I’ve been looking for a good chicken sauce piquant recipe! Thanks!
It's delicious. Love this recipe
Digging through your recipes! This is on the stove right now! Grew up with my daddy making this. Fingers crossed!
Hope you love it! 😊🙏🏻
Thank you, Cajun Ninja, I hadn't drooled enough today. I think I've hit my quota now. Totally making this!! OMG!!!
I hollered when “ careless whisper” starting playing. Dayum 😂
Nice Job, the color turned out beautiful.
That looks so amazing! I could totally go for that.
I like putting the veggies into the cooked roux. I make sauce piquante all the time. it's my family and friends' favorite
@thecajunninja I made this today and although it was good, there was too much tomato for me (and I love tomatoes). Next time, I'll make it without the tomato sauce and/or paste.
I had been wanting it since having a friend's many years ago. His was not tomato based, but was incredibly delicious... so delicious that it made a lasting impression on me.
I made this for my family tonight and it was a huge hit. Thanks for sharing all of your recipes. I'll definitely be making this again!!
Thanks for the up coming month of *Careless Whispers* Sax on repeat in my head! 🤣😂
Anthony West Jr haha
I've watched at least 30 of your videos, CN, and this one is my favorite! The sound effects, the attitude, and of course your precious little daughter making her cameo! I bet you're a really fun Dad and you're one heck of a cook. Then there's the dish you made....WOW! It's not often I'm inspired in the moment to make something immediately, but tonight at my house we're having Chicken Sauce Piquant!
Lol thanks Jake! I appreciate that. 😊🙏🏻
Great. Thank you. Some of us might live in areas where Creole seasoning is not available (me for example lives in S. Africa). Trust there is a site which has the spice mixture needed for Creole seasoning. Other that than when I sooked this in the USA, I had the chicken off the bone. Easy to remove. Just one extra step. Thank you again.
This was gooood
Made today ....piyaaa 4 out of 4 Ninja recipes now all big hits
A couple of variants depending if you are Creole or Cajun would be some Worcestershire sauce to add complexity to the flavor. Justin Wilson loved using that.
Possibly putting some jalapenos with your vegetables. Lots of flavor, cheap and not real hot if you remove the seeds.
I use "Slap yo mama" white pepper as my go to seasoning for almost everything. White pepper adds a little something different to these dishes. Paul Prudhomme used white pepper a lot and the Slap yo mama seasoning is excellent.
Cajuns are actually white creoles (and usually are a mixture of different French groups with minor non-French admixture like Spanish and German besides just being Acadians) and the food Cajuns eat are a mixture of influences from all the people that settled south Louisiana rather than Acadians and is the same foods that non-Cajuns in south Louisiana eat. When people say Cajun vs Creole in cooking, they’re really trying to say Acadiana area vs. New Orleans area and they wrongly say “Cajun vs. Creole” because the group called Cajuns, a large amount don’t identity as Creoles anymore like before the invent of the Cajun identity, but want to be represented in the cuisine and culture. So it would be a more accurate representation to say Acadiana vs Greater New Orleans rather than Cajun vs Creole when speaking of the south Louisiana cooking styles. Bonne chance!
@The Cajun Ninja This is really close to my recipe. I use fresh tomatoes, and my own spice blend because of my dietary restrictions. Thanks for the video man.
Rexfellis thanks for tuning in!
@@TheCajunNinja thanks for sharing your recipes brah.
Never tasted this but I'll have to try it. Looks good
Just made this and it’s absolutely beautiful man thanks for sharing ! This will be on my dinner menu for a long time to come 🙏🏻🙏🏻
One of my fav dishes.....don't see many instructions for people...great show !! My Momma would add a couple carrots to offsett the 'bitter' tomato taste, then take em out when finished (then eat carrots with dish!)
cayogator sounds great!! I like ya momma’s style. 😊👊🏻
cayogator,
" My mother used to add a little pinch of sugar to offset the bitter taste which she said came from the tomato paste, etc. "
Comparing the two videos for recipe differences and so far only see the butter rather than vegetable oil to sear the chicken. The old recipe was awesome and I'm going to give this one a try. I'm sure it's fantastic. THANKS!
Kreig Hirstius ha, yea it was more about making a vid in widescreen.
@@TheCajunNinja Either way it's a great recipe. Have a great night.
@@TheCajunNinja I thought it was more about the tomato content as the pic of the first one was much a more red sauce.
Gwendolyn Navarro the lighting and camera of the first one made it look more red. But it’s always been more of an orange/red color.
Ooooowwwwweeeee. Yes sir! Yummy!
M Babino 😁👊🏻
Looks delicious 😋,I'm trying this for sure👍👍👍
My mother used to make this sauce and put it over puffy omelets for supper. It was so delicious and I thought I lost the sauce recipe forever. Recipe found! :-)
Dude, just found you on the tube. You are an artist. That is from a 62 year old Arkansan with many South LA friends and I love to cook and eat! Keep up the old school. Your rue skills are amazing! Proud of you! Loyal fan, Dave! PS congrats on the Tigers scratching Bama!
Aww man! Just like my Daddy used to make! I need to make one soon!
Chicken sauce piquant is on my list as one of the top 10 stewed chicken dishes in the world. #1 is Doro Wat the Ethiopian dish. The Philippine dish Chicken Adobo is on that list but this dish certainly belongs.
The chicken flavors the sauce the longer it cooks and the sauce flavors the chicken. In the end you have a dish that is perfect on rice! It just works and this dish with the tomatoes and spice is near perfect.
Thank you.
Made this today and my family loves it!
I had to show this to my boyfriend bc this is his favorite dish. Definitely gotta give it a try. Not sure who's gonna make it bc we both love to cook.
Your wife and I surely are blessed to have men like y'all... fine, funny, and can cook lol.
This was the secret to that Saints Gem of a win last night ! Delicious, with a huge helping of WIN ! Made this as I wanted something other than red beans and rice last night.
I just made this, it's so hard!! Now waiting for the two hour simmer. fingers crossed...
Wow! Soooo good! Followed recipe exactly but added a little hot sauce for some zing. My freezer is now full of corn soup, beef and vegetable soup, seafood gumbo with okra and chicken and sausage gumbo. Not bad for a Boston Yankee, eh?
This looks delicious. I'm going to try it with Rabbit This weekend.
I just made this today. So delicious. Thank you so very much.
Way to Geaux Stacy!! 😊👊🏻
Colorful and flavorful.❤❤❤❤
I love an good chicken recipe that is really delicious.😋
Louisa Lewis this is one of my faves
I was londinense for a french chefs to explain this recipe, but ....a cajun ninja??? Letsgo!!
Just wanted to say Hi and Thanks from south Louisiana for the awesome recipe. I cooked it today and it came out great. I did cheat a little with a store purchased roux and I cooked it in a crock pot. Also i added a little sausage in with the chicken. Thanks. Keep up the great videos.
I have used your recipe for chicken sauce piquante numerous times, and it is always fantastic. Tonight I am doing it but I will be using 4 lb of alligator meat.
What kind of pots do you use❓❓❓the red ones
I know I’ve commented before, but I’m DYING to see a Boudin ball recipe from the Cajun Ninja!!
I have a great one.......take some boudin outa da skin and roll it up !!
@@cayogator ☄🤣😂☄
cayogator same as barbecue shrimp right? Just use barbecue sauce
So love your videos!!!!
Ashley T love having you hear tuning in!
Oh this looks GOOOOOOOOOD
Can’t wait to try this one out!
I was always taught to make a roux and then add the vegetables to that. Curious that you do them separate.
Thank you Thank you Thank you!! One of my faves! Nomnomnom🤤
DAGGERSPELLZ 😁👊🏻🙏🏻
Thank you so much! I really appreciate it!
Man that looks so good...
Keep the delicious recipes coming. Making this Sunday!!😁
Update:
Sunday @4:25 pm, my pot is simmering on the stove, for two hours😎
earlene champ right on!! Hope you enjoy!
Delicious!
Damn that looks good. Gonna have to make that soon.
Wonderful recipe, as usual. And your little girl is so cute!!!:-)
Oh man you bring me back home every time I watch you videos. Thank you brother!
West Coast Cajun Cuisine my pleasure my dude!
Wow. I like to cook with wine, and sometimes add it to the food.
I’ve been to a sauce piquant cook off in my Daddy’s parish. I ate well that day! But I still cannot replicate my Memere’s (from Big Mamou) recipe. She’s been gone over 20 years as are all kids (my Daddy was Sha Bebe of 10 and I’m the Bebe of 33 grandchildren). But I’m gonna try this soon! I already make gumbo between your way and her’s and am told it is best. I now live in Tennessee so people have not had TRUE gumbo WITHOUT okra but a roux made with love and time. And none of them know what the heck sauce piquant is. They only seen to think Cajun food is gumbo or jambalaya. I feel sorry for them, lol. They are missing out and think instant rice is their only option.
Keep up the good work and teaching others our culture.
Made this for coworkers for Mardi Gras, but substituted alligator instead of chicken. I've now convinced people from Utah that alligator is good. Great job man!
Alligator is damn good eating 👍🏾👍🏾
Cajun food has a lot of influence from Mexican/South american native foods. The main difference in this dish is the use of gravy but other than that you could serve this in any of those countries and it would be familiar to them.
Oh Lawd you sure no how to make are mouths water .And when eyeing your food on the tube is Awsome .. CHILD you no how to COOK !!!! Thank you ..😄😄🤗🤗👍
Genevieve Darrett lol very kind of you!
I really want to try to make this😍🤗
Try it. Never will disappoint
@@johnd5805 it's so much I want to try in the recipes from him 🙂 I definitely will try this one though 😃
@@Lovingmeandmine899 I cooked a variation of this last week. It's so good. Give it a whirl girl.
@@johnd5805 I Will! You're an inspiration!
@@Lovingmeandmine899 Jesus is the greatest inspiration ever. But thanks!!
Hey, I have MS so I get confused easily. I'm trying to take up cooking because I love to but I'm too confused to do it properly. Can I use almond flour and maybe olive oil? I'm really heavy and I'm trying to figure out a better way. Another thing.... my husband is Cuban but I've never had it until the last year. I think that it's leaning towards creole cooking with less, much less, heat and more fruit or citrus tones.
I made this a while back. I needed more seasoning, but man it was good!
Right on! Might need to season the chicken a little more, or you can always just add more Cajun seasoning to the pot. 😊👊🏻
Some people may notice this dish has some similarity to an Italian dish Chicken Cacciatore.
I have cooked and enjoyed both dishes many times but Sauce Piquant is a far more flavorful dish to me. I also prefer it over rice vs Cacciatore which is served over pasta.
I guess it is what you are in the mood for but the spicy flavor of this is at another level.
What are some of your favorite sides to serve with this dish? Or is the rice the only side? Love your videos. Definitely giving this Tennessee gal some new ideas for dinner
Kathy Lattimore Id say your favorite vegetable as a side will work.
I tried to make this for my cajun husband, but unfortunately it turned into chicken I cant! lol. I will try this again. Thanks for all your delicious recipes!
Made this tonight w/ venison stew meat. Since I was using red meat I opted to make the roux a lil darker and used beef broth but other than that as similar as I could make it.
FiYah!!!
I love your videos. You make cooking look so easy. In my head I'm cooking but once I get home from work, no way I'm getting close to the kitchen 😂
Alma Cruz you got this. 😊👊🏻 I believe in you
Rabbit Sauce Piquante is probably the best meal I've ever had!!
Sauce piquante is the go-to South Louisiana dish to for any wild meats…rabbit, alligator, turtle etc
@thecajunninja I just made this I'm coming up to 25 minutes left from the 2 hour cook down. It's still a bit thick. Did I do something wrong or should I just add a little water?
Leah Brown The calibration of your stove might be a little higher than mine on the low setting. So what is happening is, more water is evaporating. You can always add a little bit more water to the pot to thin it out.
He’s also below sea level which affects boiling water.
I want to do a sauce piquante with smoked meats. Any suggestions?
Hey ninja my wife can't do butter what else could I sear the chicken in
I love this brother from another mother
Greg Hunt 😄👊🏻 my dude!
Landscape mode! C’est Bon!
Ima try this. Thanks keep it up !
Havent commented in quite a while. But this looks so good. For sure making this this week! After I make ya gumbo tomorrow..gonna improvise with crabs and stuff but am totally stealing your rotisserie chicken trick! Obviously roasting the crab shells to add to the chicken bones. Bout ta go down in here for Valentines!!! Love the channel, even years later! Hope you and the family are safe and well!
Great to hear from you Shannon! 😊👊🏻
I want to make this but only have a pound of crawfish to work with. Any suggestions as to how to make this work?
I made a dark brown roux in 2 minutes once in school. Fun times 😂
Looks good. Do you have link to the recipe?
360 Realty & Property Management pinned as the top comment 😊👊🏻
Where'd you get your red pot? What brand stove is that? Thanks! Gonna make sum o' dis all soon!
mrcoog3k the stove is Electrolux.
You can find the cookware at my amazon influencer page.
amazon.com/shop/TheCajunNinja
Hey CN, can you include your pot sizes in your videos? Every time I cook your recipes, my proportions and pot look smaller. I am short, but still?!?!
I was thinking about trying this with venison meat. Would you like it would still work out? Maybe use venison instead of chicken and beef broth in place of chicken?
I can’t say that I’ve ever tried it, but I can’t see why it wouldn’t work. Just give it a try, you’ll learn something. 😊👊🏻