For a dark brown roux, you can shoot for a dark peanut butter/caramel color, because it'll darken slightly once the vegetable mixture is in, though the vegetables will largely stop the cooking process. Once the roux is at the appropriate color, add the diced onions, bell pepper and celery. I've done this enough times to work pretty quickly on a higher heat, but I don't recommend that if you're a novice.ģ. And be careful, this stuff is really hot and if it splatters it will stick to your skin. Remember, if any part of the roux scorches and turns black, it has to get pitched. Seafood or red meat dishes generally use a lighter color roux, but sauce piquante's usually call for a darker brown roux. ![]() ![]() Stir the mixture constantly as it cooks and turns the appropriate color for your dish. Add 1 cup of flour and stir well with a wooden or metal spoon until the mixture is even and smooth with no clumps. If you're new to this, work at low-to-medium heat.ī. Heat 1 cup of vegetable oil in a large Dutch oven. Creole ones work with butter ( New Orleans Creoles had access to these luxuries much more so than the country folk, hence the difference).Ī. As we're working with oil and flour here, this would be a Cajun roux. Anyways, a roux is the backbone for almost any stew, especially Creole/Cajun ones, and a sauce piquante is no different. Wait.that's bad.come back to me later, I can do better. Now's as good a time as any for a roux-fresher. Combine the salt, black pepper, red pepper, white pepper, onion and garlic powders and thyme in a small bowl and set aside.Ģ. You can go with that if you like, or just use canned tomato sauce and minced garlic, whatever works for you. Namely, some leftover jarred spaghetti sauce and garlic puree that was a result of leftover garlic pods from a crawfish boil. ![]() Notes: I improvised this one from a couple sources - the seasoning mix is from Paul Prudhomme's Louisiana Kitchen, but the rest was from some things I had around the house. IngredientsĤ cups chicken stock ( or game stock, if you have it available)Ģ tbsp Worcestershire sauce ( or to taste)ģ jalapenos, seeded and diced very fine ( almost minced) This one is particularly hearty, but I have to say that it came out pretty damn good. Especially when it's as cold as it's been in Baton Rouge this weekend. So a spicy red gravy like sauce piquante ( which again, is pronounced PEE-CAWN and means "like a sticker to your tongue) is perfect. I know sauce piquante well enough, but I've never made it with deer, so I decided to throw it all together and do it big.įun fact: deer, despite being pretty damn good, can be pretty tough, so cooking it with a nice, rich gravy or in a stew can help make it a lot more palatable ( who know that a wild animal running around to find food and evade predators would be way leaner than one raised in a pasture?). So one day, I decided to cook some of the deer meat that's been sitting in my freezer, courtesy of my father-in-law, along with some sausage, courtesy of a friend. Of course, marrying into a West Monroe family has changed the frequency with which I get to enjoy it. My dad has never been a hunter, so having game around to cook was never anything I grew up with, though I've always loved deer, duck, rabbit, etc.
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