Recipe of the Week


Prep Time: 1½ Hours
Yields: 6 Servings

Sauce piquante was brought to Louisiana by the Spanish in 1690. It was the innovative Cajuns, however, who made “sauce piquant” a household name. Today, any wild game or domestic meat may be found in this signature Cajun dish.

1 pound fresh seasoned pork sausage, casing removed and rolled into (1-inch) meatballs
1 pound Italian sausage, casing removed and rolled into (1-inch) meatballs
½ cup vegetable oil
½ cup flour
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
2 bay leaves
½ tsp basil
½ tsp thyme
1 cup diced tomatoes
½ cup tomato sauce
2 tbsps diced fresh jalapeños or Tabasco peppers
6 cups chicken stock
1 cup sliced mushrooms
1 cup sliced green onions
½ cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste

In a 2-gallon saucepot, heat oil over medium-high heat. Whisk in flour, stirring constantly until light-brown roux is achieved. Add onions, celery, bell peppers, minced garlic, bay leaves, basil and thyme. Sauté 5–10 minutes or until vegetables are wilted. Stir in tomatoes, tomato sauce and jalapeños. Cook 3–5 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil and reduce to simmer. Add meatballs and cook 45 minutes. Add mushrooms, green onions and parsley. Season to taste with salt, black pepper and granulated garlic. Continue cooking 30 minutes, stirring occasionally until sauce thickens.






























































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