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Recipe: Sauce Piquante

Hope y'all are having a great Saturday.  I wasn't going to post until Monday, but I had a request for my husband's sauce piquante recipe, which I'm thrilled to share.  Before Jamie, I had never even heard of a sauce piquante.  It's very cajun and very good.  As I've said, he is a great cook.  He definitely got it from his dad, who literally cooks some of the best food I have ever eaten.  I love going to visit his parents because I know he always has something good cooked up for us!  Of course, I love seeing them as well;)

A sauce piquante is a great meal to cook when you're having company over because you can make a big pot and it serves a lot of people.  You may use chicken, beef, venison, or turtle meat, depending on what you're in the mood for.  My personal favorite is beef.  Prep time is about 20 minutes and it takes about an hour to be just right.

Sauce Piquante 
-8 oz tomato sauce
-10 oz can of original Rotel
-1/2 stick of unsalted butter
-1 large bell pepper chopped
-1 yellow onion chopped
-1 bushel of green onions
-chopped parsley
-3 garlic cloves chopped

First, season your meat with salt and Tony's (if you don't have Tony's, you may use Season All).  In a dutch oven, brown your meat in cooking oil.  Tip: make sure the pot is very hot before you add your oil and meat.  Once the meat is brown, add the bell pepper, onion, and garlic.  Cook on medium heat until vegetables are translucent (takes about 10 minutes).  Turn heat on high and add the tomato sauce and Rotel.  Stirring frequently, brown the sauce until the color changes to a reddish brown and becomes a paste, when it starts to stick to the pot and all the water has cooked out.  Add a 1-2 cups of water to deglaze (red wine can be used in place of water for a grits and grillades). Deglazing is a fancy term for using the flavor-packed brown bits stuck to the bottom on the pot used for a sauce or gravy.  Cook on medium-low for about 30 minutes until water reduces (the more the water cooks out, the thicker the gravy).  Repeat the deglazing step as desired, depending on how much gravy you want.  Ten minutes before serving, add the green onions and parsley.  Season to taste.  Serve over rice, preferably Louisiana rice.  No Texas rice please;)  Enjoy!

I think a nice King cake like this one is a wonderful dessert after a nice sauce piquante.  Gotta love when the hubby comes home with this!

Speaking of recipes, I was rummaging through one of my kitchen cabinets recently (one that I rarely use), and found a recipe that my mother-in-law gave to me right after I got married.  I kind of forgot it was there, so I was psyched when I found it.  It's the recipe for life.  It inspires me and now I have it out in my kitchen so I can be reminded of it everyday.  She even framed it for me.  You may have heard it, but in case you haven't, I'd like to share it with you.

Recipe for Life
4 cups of Love
2 cups of Loyalty
3 cups of Forgiveness
1 cup of Friendship
5 spoons of Hope
2 spoons of Tenderness
4 quarts of Faith
1 barrel of Laughter

Take Love and Loyalty, mix it thoroughly with Faith.  Blend it with Tenderness, Kindness, and Understanding.  Sprinkle abundantly with Laughter.  Bake it with Sunshine.  Serve daily with Generous helpings.


  1. You rock! Thanks so much! Can't wait to make some!!

  2. You are so welcome! Let me know how it turns out!;)

  3. I haven't had sauce piquante in years! Now that I have a recipe I guess I should try to make it. Thanks Colleen!