3/4 cup plus 3 tablespoons bleached all-purpose flour
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
4 cups seeded and chopped plum tomatoes
3 cups chicken stock or low-sodium canned chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
Hot white rice, for serving
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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.
RABBIT SAUCE PIQUANT
Make and share this Rabbit Sauce Piquant recipe from Food.com.
1 (8 ounce) can sliced mushrooms (or saute your own)
1/4 cup chopped green onion
1/4 cup chopped fresh parsley
Steps:
Season meat with Cajun seasoning. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and celery. Stir well, scraping residue off bottom of pot. Saute until onions wilt. Add garlic and tomato sauce. Simmer 15 minutes. Add Rotel tomatoes and beef gravy. Simmer 15 minutes. Add oyster sauce, lemon juice, mushrooms and browned rabbit. Stir and simmer on low heat for 2 hours. Add green onions and parsley. Simmer 20 minutes. Serve over rice.
SHRIMP SAUCE PIQUANT
This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!!
3 tablespoons minced jalapenos (can be jarred, but soak first to remove vinegar)
2 bay leaves
5 1/2 teaspoons ground cayenne pepper
1 1/2 teaspoons white pepper
1 teaspoon ground black pepper
1 1/2 teaspoons minced garlic
2 1/4 cups fish stock
1 1/2 teaspoons dark brown sugar
3/4 teaspoon salt
2 lbs peeled raw large shrimp
4 cups hot cooked rice
Steps:
Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
Stir in the stock, sugar and salt and bring to a boil.
Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
Turn the heat up to high, and when the sauce is boiling, remove from heat.
Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
Remove bay leaves.
To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
Serve with a cool beverage of your choice-- you'll need it!
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RECIPES > MAIN DISH > HOW TO MAKE CHICKEN SAUCE PIQUANT
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TURTLE OR ALLIGATOR SAUCE PIQUANT - REALCAJUNRECIPES.COM
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