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Seafood

Sauce Piquant

Ingredients

1 lb shrimp 2 bay leave
1lb crab 1 chopped Jalapenos
1lb firm fish (red, drum, cod) ½ tsp thyme
2 tbsp unsalted butter ½ tsp basil
½ cup flour 3.5 tsp cayenne
1 chopped onion 1.5 tsp white pepper
½ c chopped celery 1 tsp black pepper
½ c chopped bell pepper ½ qt seafood stock
3 tbsp minced garlic 1 c chopped green onion
1 can Rotel tomatoes 1 c chopped parsley
1 can tomato sauce Salt & pepper to taste
2-3 cups cooked rice or pasta

Lagniappe

There are many variations of Sauce Piquant. Piquant to a Cajun means
“HOT” , if you want less “piquant” just reduce the jalapenos This sauce is
best if made a day or so in advance without the seafood. When ready to
serve, bring the sauce to a boil and add the seafood.

Make a medium dark Roux with the flour and butter. Add the onion, bell
pepper, celery and garlic and sauté till the onions are clear. Add the spices
and cook till they are well mixed with the vegetables. Add the tomato sauces,
and slowly add the seafood stock. Simmer for 30 minutes. When ready to
serve, add the seafood, except the crab meat, and simmer for about 8 -10
minutes. Add the onion tops and parsley, add the crab meat adjust with salt
and pepper and serve over either rice or pasta.

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