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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Lil Red.....
Lil redfish sauce picant'e.......
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#2
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Looks great Buba its the only ole gravy that uses tomatoes and roux bout the most complex sauce the ole folks usta make.
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#3
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Why Cappy it part of the 4 basic food groups....Stew , gumbo , jambolia and sauce picant'e....
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#4
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Quote:
I have not made a sauce picant'e in over 5 years..... because my method takes so long to cook. It take me 5 or 6 hour [longer is better] to cook each phase and cut up everything. Good to put in any of the "tuffer" meat kind of fish. I would also sometimes put in venison or pork. |
#5
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guess he told you capp !! lol
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#6
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That's good stuff. My favorite use for those big reds. Perfect tecture for a dish like that. Taste so good and will make a warm belly full of good food on these cold days. Looks very good
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#7
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I've never made sauce piquante. Intimidated by it! But that looks good!
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#8
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Never heard of a sauce piquant with fish in it. Seems like courtbouillion would be the place for that
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#9
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sho looks good!
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#10
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The way the ole folks from where I was from did it.
!. grease gravy or sticky gravy. Seasoned meat usualy chicken or pork cooked in its own juices. 2. Etouffee a sauce made with carmolized (smothered down onions. 3. Fricassee Etouffee thickened with a roux or roux based sauces. 4. Creole sauce a tomatoe gravy this includes a court bouillon and things like cajun pasta dishes like chicken spegetti for instance. %. the sauce picante which is the combination of tomatoe thickened with roux. It's the most complex of the Cajun sauces. There was no white sauce in the area I grew up it was unknown. |
#11
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Quote:
EXACTLY......And white sauce for those too lazy to properly cook a roux.... |
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