*  Exported from  MasterCook  *

                              Sauce Piquante

Recipe By     : Telephone Pioneers
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           Hen -- up to 5 lb
   1       c            Celery -- chopped
   1       c            Bell pepper -- chopped
   1       sm           Can tomato paste
   1       ts           Sugar
   5       c            Water
   2                    Cans crab meat
   3                    Cans shrimp -- drained
   2       c            Onion -- chopped
   4       cl           Garlic -- fine chop
   1                    Can Ro-Tel tomatoes
                        Salt & red pepper -- to taste
   1       sm           Can mushrooms (optional)
                        Green onion tops -- chopped
                        Parsley -- chopped

  Saute chicken until meat comes off the bone, remove from pot and
  debone. Add onion, celery, 4 cloves garlic, and bell pepper to
  drippings in pot and saute in chicken fat until clear. Add deboned
  chicken, tomatoes, tomato paste, salt, red pepper, and sugar;
  simmer 5 to 10 minutes. Add onion tops, parsley, and mushrooms. Add
  water; more water may be necessary, add according to desired
  thickness. Cook, slow heat, for 3 to 4 hours. Approximately
  20 minutes before serving, add crab meat and shrimp. Season to
  taste, and serve over rice.

  Posted by: Bill Spalding
 

                   - - - - - - - - - - - - - - - - - -