Ingredients: |
Ingredients: 5 - Medium yellow onions, chopped fine
2 - Stalks celery, chopped fine
1 - Large green bell pepper, chopped fine
12 - Stalks green onions (scallions), chopped fine
4 - large cloves garlic, pureed**
1/2 - Cup parsley, chopped fine
6 - Tbsp. vegetable cooking oil
6 - Tbsp all-pupose flour
2 - small cans Hunt's tomato paste
2 - #303 cans Hunt's tomato sauce
2-3 Lemons, sliced (Court Bouillon only)
SEASONINGS TO TASTE:
Salt
Black Pepper, Worchestershire sauce
McIllhenny's Tabasco Sauce
Cayenne pepper
Tony Chachere's Cajun Seasoning
Thyme
McCormick's Season All
Bay Leaves
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Directions: |
Directions:Preheat large heavy (preferably black iron) pot on high, add cooking oil. When oil is hot, add flour and brown, stirring constantly, making a dark "chocolate" brown roux. When roux reaches chocolate color, lower heat to low and immediately add chopped onions, stirring constantly, until onions a well browned (but not scorched). Add tomato paste, celery, bell pepper, green onions, parsley, garlic (but not bay leaves) and smother-down, stirring frequently, until dry. Add tomato sauce and 2 to 3 bay leaves. Simmer for about 45 minutes, stirring occasionally. Add meat (see below); season to taste (sauce piquant should be spicy-hot), and continue simmering very slowly until meat is thoroughly cooked.
Serve over rice, pasta, or toasted garlic French bread.
Sauce Piquant can be made with boneless chicke pieces, turtle meat, alligator meat, venison cubes, pork cubes, or beef cubes. If turtle or alligator is used, add 1/4 cup Sherry wine just at the end of cooking.
Court Bouillon is made with boneless fish filets, preferable redfish or black drum. When making Court Bouillon, float fish filets on top of fully-cooked sauce and cover each filet with 1 or 2 lemon slices. Cook very slowly until fish filets are done.
**To puree garlic: Chop garlic cloves, them mash garlic on chopping board with flat side of wide bladed knife until garlic is a paste consistency. |
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