Test cook Ashley Moore and Bridget make a Cajun specialty, Chicken Sauce Piquant.
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I am from South Louisiana, my mother made this dish for my birthday ever year. One thing you did not add was sweet peas. That makes it perfect ☺️
I’m not eating this dish from anyone that pronounces Picant that way…..
Ooh, Can.
Ooh, McDonald’s.
Cool.
Looks really good
Have yall ever heard of piquante' sauce?
Easy and delicious! Thanks for sharing ladies!
Not making a roux! That piquant goint to suck.
Great Recipe, Thanks
Ok, who is the blonde host? She angers me.
I followed this step by step. It came out great. Really beautiful flavor and I found it very easy to make. Thanks!
https://youtu.be/fPFjCSRF2FU
Made the recipe — so delicious. Great share!!
Love that Ashley Moore. A great cook . I enjoy these good cooks. Not complicated but premium in their taste.
Do you have a “go to” chocolate cake recipe that uses egg whites? Or one that has been published in one of the magazine?
I am very fond of fond.
Did she said "run your knife through the outer interior of the pepper"? So, the outside of the inside or the inside of the outside?
This reminds me of SNL skit "Maine Justice"…Only food version and not based in courthouse !
screw these guys. wont let you click on the recipe without paying
Yummy
Yummy😋
Nice job….this will be my next party dinner!
Whaaaaaat? A sauce piquant recipe outside of southern Louisiana???????? Yes!
Grew up eating this in Lafayette. You don't pronounce the 'nt' in piquant. You gotta brown your veggies way more and use crystal not Tabasco
One pot?
How did you cook the rice?
Why not just cook the bacon first, then toss in the chicken or the veggies?
Awww… she broke her TV accent and slipped up with "Stahhh-Chy". Loved it! Love her! There's that Boston at 7:14! <3
Sauce is feminine, so it should be « Piquante ».
Instead of white rice, I use mashed potatoes…..ooohhh yea!
I laughed when I read all the comments from people who insist that their version of Chicken Sauce Piquant is the only "authentic" one. Who cares? I'm sure every version is delicious in their own way. Lighten up people.
To make this more like south Louisiana cooking where I’m from, you should:
add celery & sauté the veggies until tender, cook the veggie/ flour mixture slowly until it starts to turn a little brown
reduce the amount of tomato & cook it down with the veggies until it gets a more orange- brown color & then add the chicken.
See The Cajun Ninja YouTube channel for step by step instructions. PS – those brown bits in the pan we don’t call it fond – we can it gradoo or grutaun ( I can pronounce it but not sure if I spelled it correctly). In a nutshell, the veggies must be cooked more & the sauce is too red & we use chicken on the bone & leave it in the oven for twice as long. Hope this helps the previous person who was asking for specific revisions to make it more like our recipe.
Canned toms? Eeeewww!
Lol.
Grew up on this dish !
In most instances, much more garlic is called for in the dish.
Celery is a New Orleans style ingredient. Celery adds a salty flavor. Wild celery, thistle, was used in soups and salads, only, and extract the salt.
This video would have been a lot more interesting if they would have used squirrel.
I've made this a couple times. Its really, really good.
What does bay leaf add? So many recipes use it, but what flavor does it offer? Is it kind of useless? Then you have to fish it out later.
Funny, I was just eating this as I watch. I never knew what it was called. I make it with Tomato Paste and Rotel (the green chili gives a nice taste). Only thing I was missing was Oregano and Thyme. I also use red peppers too.
It's looks delicious 👍
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Id pepper in a couple of fun poultry puns here..
But I don't want to fowl things up!
I can't be the only one who's madly in love with both Bridgette and Julia, am I?
❤❤❤
yum, i reckon ill be smartin me up some cajun clucks for supper