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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  
Old 12-10-2017, 03:42 PM
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Default Lil Red.....

Lil redfish sauce picant'e.......
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Old 12-10-2017, 05:12 PM
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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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Old 12-10-2017, 05:31 PM
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Quote:
Originally Posted by Cappy View Post
Looks great Buba its the only ole gravy that uses tomatoes and roux bout the most complex sauce the ole folks usta make.
Why Cappy it part of the 4 basic food groups....Stew , gumbo , jambolia and sauce picant'e....
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Old 12-10-2017, 07:23 PM
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guess he told you capp !! lol
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Old 12-11-2017, 12:20 PM
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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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Old 12-11-2017, 08:33 PM
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Quote:
Originally Posted by Cappy View Post
Looks great Buba its the only ole gravy that uses tomatoes and roux bout the most complex sauce the ole folks usta make.


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.
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Old 12-11-2017, 09:09 PM
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I've never made sauce piquante. Intimidated by it! But that looks good!

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Old 12-12-2017, 12:19 PM
Feesherman Feesherman is offline
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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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Old 12-12-2017, 03:45 PM
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sho looks good!
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Old 12-13-2017, 09:22 AM
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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.
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Old 12-13-2017, 10:24 AM
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Quote:
Originally Posted by Cappy View Post
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.

EXACTLY......And white sauce for those too lazy to properly cook a roux....
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