Louisiana Chicken Sauce Piquant

Name: Louisiana Chicken Sauce Piquant
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 6 lbs chicken; 3 cups cooking oil; 4 garlic cloves, finely chopped; 3 (14 ounce) cans diced tomatoes; 1/2 cup water; 1 cup celery, finely chopped; 1 cup bell pepper, finely chopped; 3 lbs onions; 3 tablespoons creole seasoning (Tony Chachere's)

Submitted by Sherrybeth

"This recipe was adopted from a 1969 cookbook that belonged to my grandmother. I've adjusted the ingredients and amounts to reflect today's cooking habits. Hope you enjoy it!"

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photo by kellychris

Ready In:: 2hrs
Ingredients:: 9
Serves:: 12

ingredients

6 lbs chicken
3 cups cooking oil
4 garlic cloves, finely chopped
3 (14 ounce) cans diced tomatoes
¹⁄₂ cup water
1 cup celery, finely chopped
1 cup bell pepper, finely chopped
3 lbs onions
3 tablespoons creole seasoning (Tony Chachere's)

directions

Heat 3 cups of cooking oil hot enough to cook chicken.
Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
Remove the chicken from the oil.
In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
To the vegetable mixture, add your chicken which has slightly cooled.
Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
Serve with rice.
If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.

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Reviews

Stick to baking.

Ghenghis
I thought sauce piquant was really time consuming and so I never tried to make it. This is WONDERFUL, and I will be making it OFTEN!! Thanks so much!!

kellychris