Hen And Tasso Sauce Piquante Recipes

CHICKEN AND ANDOUILLE SAUCE PIQUANTE WITH TASSO

Steps:

• In a cast iron Dutch oven, heat 1/2 cup of the oil over medium heat. Season the chicken with salt, pepper, cayenne and red pepper flakes. Brown tasso and sausage and set aside. Next, add chicken and sear. When chicken is golden brown, add the rest of the oil and the flour, on medium heat, and stir constantly until a dark roux starts to form.
• Once dark roux has formed, stir in tomato paste, onions, celery, garlic and bell peppers. Stir on a low heat for 10 minutes until the sauce starts to turn brown.
• Once sauce is brown, stir in the chicken, tasso and andouille sausage. Stir for an additional 10-15 minutes until sauce has completely coated the meat evenly.
• Stir in the chicken broth a little at a time, while constantly stirring. Once all of the chicken broth is in, bring mixture to a slow simmer for about 30-45 minutes or until chicken is tender. Taste and season. Add chopped green onions before serving over white rice.

CHICKEN SAUCE PIQUANTE

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

HEN AND TASSO SAUCE PIQUANTE

Steps:

• Season hen pieces. Place in refrigerator overnight. Dice onions and bell pepper. In a large black pot with a cover, add oil (should cover bottom of pot). Heat oil on medium-high heat (be careful not to burn the oil). Brown hen pieces and remove from pot. Add tasso and sausage to pot. Brown (about five minutes) and remove from pot. Add onions and bell pepper; sauté until wilted. Remove from pot. Add Rotel and cook until reduced. Add small amount of water if the Rotel starts to stick. Cook for 10 minutes. Add garlic to the pot; sauté. Return onion and bell pepper to the pot. Stir. Add hen pieces, tasso and sausage. Add enough to cover the meat. Cook on high heat for one hour. Add small amounts of water to cover the meat as the mixture cooks down. Season to taste. Lower heat and continue cooking for another half hour. Add mushroom soup and tomato sauce. Add water if necessary. Check hen pieces for tenderness. Add chopped onion tops when sauce piquante is done. Serve over fluffy Louisiana white rice.

SAUSAGE SAUCE PIQUANT

Steps:

• Brown sausage in a non-stick skillet.
• Drain any fat and set aside.
• Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
• Add onion and bell pepper.
• Saute.
• Add cooked sausage, tomatoes, water and seasonings.
• Cover and simmer at least one hour.
• Serve over rice.

BAYOU STYLE CHICKEN SAUCE PIQUANTE

Steps:

• In a Lagre heavy pot heat the oil.
• Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
• Remove chicken and set aside.
• Keep the heat going under your frying pan and add the bacon grease.
• When grease is hot, slowly whisk in the flour.
• Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
• Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
• Reduce heat to medium.
• Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
• Add the chicken and cook until the chicken is done.
• Taste and reseason.
• Add green onion and parsley.
• Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.