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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Chicken Sauce Piquant

  3. Categories: Cajun, Poultry, Sauces

  4. Yield: 30 servings

  5. 2 c Bacon drippings (for roux)

  6. 1 x Water

  7. 6 c Plain flour

  8. 1 lb Mushrooms, sliced

  9. 7 c Onion, chopped

  10. 16 c Tomato sauce

  11. 1 c Bell pepper, chopped

  12. 8 c Chablis wine

  13. 3 c Green onions, chopped

  14. 1 1/2 pt Stuffed olives

  15. 1 c Celery, chopped

  16. 6 tb Lea & Perrins

  17. 3 c Parsley, chopped

  18. 8 tb Louisiana hot sauce

  19. 1/4 c Garlic, chopped

  20. 1 ts Dried mint, crushed

  21. 1 x Bacon drippins/brown chicken

  22. 6 tb Salt

  23. 20 lb Baking hens,

  24. 20 lbs of chicken should be cut up in 2-inch-long pieces.

  25. Justin likes more wine in this sauce than some peoples. If you

  26. don't wish to use all 8 Cups of Chablis in the sauce, feel free

  27. to drink what the sauce don't take. Make sure you taste your

  28. sauce as you add the wine. Me, I likes it. My wife, she don't.

  29. Make a roux. (see the recipe for Justin Wilson's roux, also

  30. posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley

  31. and garlic and saute.

  32. Brown off chicken while roux is being made. After onions, etc.

  33. are tender, add water to bring roux to a smooth paste. Add all

  34. other ingredients and enough water to cover well. Bring to a

  35. 4 to 6 hours.

  36. Serve over spaghetti. This is for a party and will serve

  37. 20 to 40 people. You can freeze what you don't eat.

  38. From Justin Wilson's "Outdoor Cooking With Inside Help" --

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