Description
A bold, spicy Louisiana sauce piquante made with dark roux, tomato, Cajun spices, and chicken—served over rice for a soulful, one-pot meal.
Ingredients
Main Ingredients:
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2½ lbs bone-in, skinless chicken thighs
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⅓ cup vegetable oil
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⅓ cup all-purpose flour
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1 large onion, chopped
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1 green bell pepper, chopped
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2 celery ribs, chopped
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4 garlic cloves, minced
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1 (6 oz) can tomato paste
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1 (14.5 oz) can crushed tomatoes
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2 cups chicken stock
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2 tsp Cajun or Creole seasoning
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½ tsp cayenne pepper (adjust to taste)
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1 tsp paprika
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1 tsp dried thyme
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2 bay leaves
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1 tbsp Worcestershire sauce
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Salt & black pepper, to taste
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Hot sauce (Crystal or Tabasco), optional
To Serve:
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Cooked white rice
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Chopped green onions or parsley
Instructions
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Brown Chicken: Season chicken. In a Dutch oven, brown in 1 tbsp oil, 3–4 minutes per side. Remove and set aside.
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Make Roux: Add remaining oil and flour. Stir constantly over medium heat until dark reddish-brown, about 10–12 minutes.
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Sauté Veggies: Add onion, bell pepper, celery. Cook 5 minutes. Stir in garlic, then tomato paste. Cook 2–3 more minutes.
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Add Base: Stir in tomatoes, stock, Worcestershire, spices, and herbs. Scrape up browned bits.
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Simmer with Chicken: Return chicken to pot. Cover loosely, simmer on low for 45–60 minutes, stirring occasionally.
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Finish & Serve: Remove bay leaves. Adjust seasoning. Serve over white rice. Garnish with parsley or green onions.
Notes
- Substitute chicken with rabbit, pork, or seafood.
- For vegan: use mushrooms or jackfruit, and vegetable stock.
- Adjust cayenne to control heat.
- Add a pinch of sugar if sauce tastes too acidic.
- Leftovers taste even better—great for freezing.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 720mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 105mg