Recipe: Traditional Cajun Sauce Piquante
Fontenot family recipes—straight from a Cajun grandmother's kitchen
6–8 ×
2 lbs. Pork, Chicken, or Smoked Sausage (or a combination of Chicken and Sausage or Pork and Sausage) cut up chunks and seasoned with Slap Ya Mama
16 oz. Guidry's Creole Seasoning Blend (or an equal amount of self-chopped onions, green onions, celery, and bell peppers)
1 can Mushroom Steak Sauce
1 can Tomato Sauce
1. Brown meat in batches, place to the side.
2. Sauté seasoning blend. When, almost finished, add mushroom steak sauce and tomato sauce, stirring in while scraping the bottom of the pot.
3. Add meat back into the pot.
4. Add water until meat is covered, stir.
5. Cover and simmer on low heat on stove, or at 350 degrees in oven, until meat is tender.
6. Thicken with quick mix flour. Add seasoning to taste.
Serve over rice.
Read all about the culinary culture of Evangeline Parish in our 2021 Cuisine Issue, here.
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