John Folse is one of my favorite "celebrity" chefs. And a sauce piquant, whether it's made with chicken, game meat, or seafood, has long been one of my favorite Cajun/Creole dishes.
Here's a great seafood sauce piquant recipe, courtesy of Chef Folse ...
[Note: One trick I came up with a long time ago is to add a little tomato juice (a third of a cup or a half-cup, depending on the size of your sauce piquant) to your sauce picuant for a little added tang and sweetness.]
Louisiana Seafood Sauce Piquant
Ingredients
1 pound (21-25 count) shrimp, peeled and deveined
1 pound jumbo lump crabmeat
1 pint select oysters in liquid
1 pound redfish, cubed
½ cup oil
½ cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tablespoons minced garlic
1 8-ounce can tomato sauce
1 cup diced tomatoes
1 tbsp minced jalapeños
2 whole bay leaves
½ teaspoon thyme
½ teaspoon basil
1 ½ quarts fish stock
1 cup sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste
Directions
The foundation of sauce piquante definitely came from the early Spanish. Since then, the popular dish has been altered by the Cajuns of bayou country and is often made with seafood.
In a 1-gallon heavy-bottomed saucepot, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3 – 5 minutes or until vegetables are wilted. Stir in diced tomatoes and jalapeños. Blend well then add bay leaves, thyme and basil. Slowly add fish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes. Add additional fish stock if necessary to retain volume. Add fish, shrimp, oysters and oyster liquid and continue to cook 5 – 10 additional minutes. Add green onions and parsley. Season to taste using salt and pepper. When shrimp are pink and curled, carefully fold in lump crabmeat. Adjust seasonings if necessary. Serve over hot white rice or pasta.
No comments:
Post a Comment