The Chef

Restaurants

Meals

Drinks

Restaurants›The Cajun Table›Sauce Piquant Recipe

Sauce Piquant Recipe

Inspired by The Cajun Table

Time1h

Serves6

A hearty Cajun sauce with rich flavors, served for lunch.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sauce Piquant Ingredients

1 cup Tuscany sunflower oil

1 cup 00 bread flour

1 large Onion, diced

1 large Green bell pepper, diced

1 stalk Celery, diced

4 cloves Garlic, minced

2 cups canned diced tomatoes

2 cups Chicken broth

2 pieces bay leaves

2 tablespoons Cajun seasoning

to taste Celtic sea salt

to taste black pepper

1 cup cooked sausage, sliced

1 cup cooked shrimp, peeled and deveined

1 bunch Green onions, chopped

Method

Cooking Directions

1

Make the Roux

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously for about 15-20 minutes, until the roux turns a dark brown color.

2

Sauté the Vegetables

Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Sauté for about 5 minutes, until the vegetables are softened.

3

Add Liquids and Seasonings

Stir in the diced tomatoes, chicken broth, bay leaves, cajun seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.

4

Add Meats

Add the sliced sausage and cooked shrimp to the sauce. Simmer for an additional 10 minutes to heat through.

5

Serve

Remove the bay leaves before serving. Garnish with chopped green onions and serve hot.