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Comment:
Seafood sauce piquant is a great example
of the combination of different influences in Creole cooking. The
sauce piquant, meaning hot or spicy, gets its flavor from the hot
Spanish peppers that came to Louisiana from South America. Here,
we have taken a traditional sauce piquant recipe and adapted it
to be cooked in a crockpot for a few hours.
Ingredients:
6 (4-ounce) fresh catfish fillets, thick
1 pound claw crabmeat
1 pound crawfish tails
1 cup (50–60 count) small shrimp
12 (21–25 count) peeled and deveined shrimp, tail on
2 cups chicken stock or water
1 cup oil-less roux
1 (8-ounce) can tomato sauce
2 (10-ounce) cans Ro*Tel® tomatoes
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
½ cup sliced green onions
½ cup chopped parsley
2 bay leaves
salt and cracked black pepper to taste
Louisiana hot sauce to taste
Method:
In a large mixing bowl, blend ½ pound crabmeat, ½
pound crawfish, small shrimp, chicken stock, roux, tomato sauce
and Ro*Tel®. In a 3½–5 quart crockpot, add onions,
celery, bell peppers, garlic, green onions, parsley and bay leaves.
Pour seafood and tomato sauce mixture on top. Cook on low 6–8
hours. Add all remaining seafood, salt, pepper and hot sauce. Cover
and cook 1 additional hour or until seafood is done. Serve over
steamed white rice.
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