Louisiana Mussel Sauce Piquante With Garlic Bread Recipes

LOUISIANA CHICKEN SAUCE PIQUANT

Steps:

• Heat 3 cups of cooking oil hot enough to cook chicken.
• Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
• Remove the chicken from the oil.
• In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
• To the vegetable mixture, add your chicken which has slightly cooled.
• Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
• Serve with rice.
• If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.

SPICY STEAMED MUSSELS WITH GARLIC BREAD

Steps:

• Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.

RAGONDIN SAUCE PIQUANT

Steps:

• In a large dutch oven, make a medium brown roux using margarine and flour.
• Add onions, bell pepper and garlic.
• Cook until tender.
• Add nutria meat, sherry and water.
• Cover and cook on low heat approximately 1 ½ hours or until meat is tender.
• Add tomatoes and jalapeno peppers.
• Cook 30 additional minutes.

LOUISIANA MUSSEL "SAUCE PIQUANTE" WITH GARLIC BREAD

Steps:

• Scrub mussels well and remove beards. Finely chop onion, celery, and bell pepper. In a 6- to 8-quart heavy kettle melt butter over moderately low heat and stir in flour. Cook roux, stirring constantly, until color of peanut butter, about 6 minutes. Stir in vegetables and cook, covered, until soft. Stir in tomato paste, broth, tomatoes with juice, and cayenne and bring mixture to a boil, breaking up tomatoes. Simmer sauce, uncovered, stirring occasionally, 15 minutes, or until thickened.
• While sauce is simmering, make garlic bread:
• Preheat broiler.
• Mince garlic and mash to a paste with a pinch salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. Halve bread horizontally and brush garlic butter on cut sides. On a baking sheet broil bread about 4 inches from heat until golden, 1 to 2 minutes.
• Stir mussels into sauce and simmer, covered, 4 to 8 minutes, or until mussels are opened. (Discard any unopened mussels after 8 minutes.) Divide mussels between 2 bowls.
• Season sauce with salt and ladle over mussels. Serve bread on the side.