Chicken sauce piquant from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana (page 123) by Donald Link and Paula Disbrowe

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on May 12, 2020

    I love this dish so much that it’s on regular rotation, even though it’s a bit of work. It is really flavorful and comforting at the same time. (We have to reduce the cayenne by half.) When you add the aromatics to the hot roux, the aroma is intoxicating. We had this last week again, and as I was eating the leftovers, I realized that this is my most favorite thing to eat. Using the combination of boneless breasts and thighs makes it easier.

  • clcorbi on June 30, 2017

    My first use of this book. This is a really nice one-pot recipe that makes a ton of food--book says 4-6 servings, I'd say it's at least 6-8. I really enjoyed the technique of tossing the chicken with the flour and spices, then frying--I've never made a dish like this before! I did find that when I added the remainder of flour to the pan, there was not quite enough oil left to make a smooth roux--I felt guilty adding more oil, but I had to, because the flour was really clumping. I ended up letting the sauce simmer, covered, for 45 min, before uncovering and cooking the sauce down for another 20 min. I think the extra cook time helped the flavors develop, so I'd do that again. I also didn't add any hot sauce while this cooked, because there was so much cayenne in the spice rub, and we both found it plenty spicy. The scallion garnish is necessary here to get some nice, fresh crunch.

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