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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sauce Piquante is served over rice and can be made with just about any meat or fish. Chicken, alligator, any white fish, turtle, rabbit, or whatever turns you on, or whatever you have. Serve with a salad and plenty of crusty French bread. Ingredients:
1/3 cup flour |
1/3 cup oil |
2 onions, chopped |
4 cloves garlic |
1 bay leaf |
4 stalks celery, chopped |
1 green bell pepper, choppped |
28 oz. can petite diced tomatoes |
1 10 oz can rotel tomatoes |
4 cups water |
3 lb. fish filets, cut about one inch square |
1/4 cup parsley, chopped |
1/2 cup green onions, chopped |
1 large lemon, sliced |
louisiana hot sauce |
salt |
Directions:
1. Make a roux by adding flour to hot oil;. An Iron dutch oven works great. This is the pot you will be cooking in. Brown throughly stirring consantly with a wooden spoon. Brown to peanut butter color. Be careful not to burn. If you burn it, toss it.
2. Have onions, garlic, bell pepper, celery ready and add quickly to stop roux from cooking. Add when roux is almost cooked and wilt veggies. Have tomatoes,Rotel, bay leaf and water ready and add quickly if roux tries to continue cooking. Simmer about one hour.
3. Salt and pepper fish and add to sauce. Squeeze lemon and toss lemon rind into sauce.Cook about 15 minutes or until fish flakes.
4. Adjust seasonings and add a few dashes of Louisiana Hot Sauce.
5. Add parsley and green onion tops
6. Serve over cooked white rice.
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