Cajun Chicken sauce Piquant

When we talk about "sauce piquant" in a culinary context—especially in Cajun or Creole cuisine—we’re referring to a specific type of sauce that is both spicy and full of flavor. The term can be misleading, but it highlights the importance of nuance in culinary traditions.

Sauce piquant, typical of Louisiana cooking, is known for its base of dark roux, to which tomatoes, onions, celery, bell peppers, and often a variety of meats or seafood are added. It is characterized by its deeply spicy and slightly tangy flavor, thanks to the tomatoes. Traditionally, this sauce is served with rice dishes, like the famous jambalaya, or used as a base to cook meats such as chicken, giving them a rich and complex taste.

The distinction between “piquante” and “piquant” is subtle but important. “Piquante” typically refers to a clearly spicy flavor, while “piquant” can evoke a deeper complexity, combining heat, tanginess, and savory depth. In the case of sauce piquant, it’s this richness of flavor that takes center stage, making dishes not only spicy but also incredibly flavorful and memorable.

Prep Time:

• Prep: 25 minutes
• Cook: 45 minutes
• Total: 1h10

Ingredients

• 1 whole chicken, cut into 8 pieces
• 3/4 cup vegetable oil
• 1 cup flour
• 1 onion, diced
• 3 celery stalks, chopped
• 1 tbsp minced garlic
• 5 ripe tomatoes
• 1 can (400g) crushed tomatoes
• 1 green bell pepper, thinly sliced
• 1.5 liters chicken broth
• 1 tbsp thyme
• 4 bay leaves
• White rice, as needed

For the Cajun Rub

• 1 1/2 tbsp salt
• 1 tbsp cracked black pepper
• 1/2 tsp ground white pepper
• 1/2 tsp cayenne pepper
• 1 tbsp chili powder
• 1 tsp paprika

Instructions

1. Mix all the Cajun rub ingredients and coat the chicken pieces. Chill. Reserve 1 tbsp of rub for final seasoning.
2. In a cast iron pot, heat the oil and stir in the flour to make a roux. Cook over medium heat, stirring constantly, for 10 to 15 minutes until the roux is a coffee color.
3. Add the onion, garlic, and bell pepper. Stir for another 3 minutes to soften.
4. Add the chopped tomatoes and canned tomatoes. Stir a few minutes.
5. Add 1 liter of broth and mix. Add more broth if the sauce seems too thick.
6. Stir in the herbs and spices. Reduce heat and keep warm while grilling the chicken.
7. Prepare your BBQ for direct heat. Grill the chicken, turning frequently for even cooking without burning.
8. Transfer chicken to the pot with the piquant sauce. Place the pot on the grill away from the coals. Add a wood chunk to the fire and close the lid for 20 minutes to infuse smoke flavor.
9. Serve with rice. If you like heat, season with the remaining rub and/or Louisiana hot sauce.

Presentation & Sides

Serve with white rice, or for a healthier option, brown rice or Cajun-style red beans. A dash of Louisiana hot sauce will elevate the flavor without overpowering it.

Dietary Variations

• Gluten-free: Use rice or chickpea flour for the roux.
• Lighter: Reduce the oil and make a light blond roux.
• Low glycemic: Serve with quinoa or whole grain basmati rice.

🧾 Nutritional Values

🧬 Health Profile – Cancer + Diabetes