Alligator sauce piquant
Chicken breast 2, cubed
Cajun roux ½ cup
Onion 1 medium
Capsicum green 1, green
Celery ½ stick
Cayenne ¼ teaspoon
Tomatoes 3, or 400ml can
Black pepper ¼ teaspoon
Basil ½ teaspoon
Thyme ½ teaspoon
Oregano ½ teaspoon
Red wine
or Stock
½ cup
Green onion ½
Parsley ¼ cup

Mock-alligator Sauce Piquant.

Make the roux with ½ cup of flourand ½ cup lard or butter, and cook until red-brown. Add the diced chicken to the pan and cook quickly until browned.

Dice the onion, garlic, celery and capsicum, add to the pot and fry for about 5 minutes.

Next add the tomato, tomato paste, and cayenne, stir well to mix all together, scaping the pan bottom while cooking for a few minutes.

Add the wine and/or stock. Cover the pan and simmer until all is tender and the sauce is thick and rich.

Taste and adjust the salt as necessary.

Stir in the sliced green onion and chopped parsley before serving over rice.


Cajun Creole Cooking. Terry Thompson (Ballantine)

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Last updated by: Webmaster , 11-Jul-2005 05:04 PM

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