Chicken Sauce Piquante is a Louisiana dish that is basically a spicy chicken and tomato gravy. It will fill your house with a wonderful aroma. Originally the term piquante means spicy, it’s a heat that is given off by the cayenne pepper, jalapenos and the tabasco sauce. 

Infused with optimal taste and body from the slap ya mama chicken sauce piquante, this sassy spin on the classic is naturally low on carb. But, in my humble opinion, it’s also worth the rice-top splurge every now and then to experience this dish in all of its yum-delicious wonder and glory.

When I was somewhere between four to five years old, my parents took me down to the Chicken Sauce Piquante Festival down in Raceland, Louisiana. It was a yearly thing back then. 

A place where local chefs and home cooks would come to show off their prized alligator, turtle, chicken, rabbit, shrimp and chicken sauce piquante recipe.

It wasn’t a grand affair. Just a bunch of vendors, selling bowls and plates of their thick, rich tomato-based stews featuring their own signature spicy kicks. 

But, in typical south Louisiana festival fashion, there was lively music playing. And there were people walking around with a dance swing in their steps, light on their feet and happy to be in the presence of all types and varieties of one of the area’s culinary crown jewels.

I vividly remember getting up on my tippy toes quite a few times during the event to take a fresh look and smell at as many of their offerings as I could. Finally, after waiting for what seemed like hours and hours in my little bitty mind, I got my very first taste of Cajun chicken sauce piquante. And the first thing I thought was how in the world someone could make red gravy taste spicy.

So, whenever the craving for Cajun chicken sauce piquante struck out of the clear blue sky, I know that I could use my slap ya mama chicken sauce piquante to make traditional chicken sauce picante.

Chicken Sauce Piquante Recipe Ingredients:

• 1 cup ap flour
• 1 (5-6 pound) chicken cut in 8 pieces
• vegetable oil from frying
• 1 3/4 cups chopped onions
• 1 3/4 cups chopped celery
• 1 3/4 cups chopped green bell peppers
• 1 3/4 cups peeled and chopped tomatoes
• 3 Tbsp finely chopped jalapeno peppers
• 2 Tbsp minced garlic
• 1 3/4 cups canned tomato sauce
• 1 Tbsp plus 2 tsp of Tabasco sauce
• 4 cups chicken stock

Seasoning Mix or Use Slap Ya Mama Chicken Sauce Piquante

• 1 Tbsp plus 1 tsp of salt
• 1 Tbsp black pepper
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp white pepper
• 1 tsp dried thyme

Start making this chicken sauce piquante by marinating the chicken breasts. Well, you don’t have to marinade them if you don’t want to. Especially if you’re bringing the whole dish to an event to be shared among people. 

However, if you’re looking for leftovers, I’d suggest marinating the chicken for at least three hours, or up to overnight. This will keep each piece of meat tender and juicy throughout refrigeration and re-heat.

Next, you make the seasoning mix but you can also use Slap Ya Mama Chicken Sauce Piquante as an alternative. When seasoning is done, you add the marinated chicken breast cubes, stewed tomatoes, and tomatoes with green chilies. You can also add mushrooms, if desired. And I so desire them in this dish.

Finally, you add a few more seasonings, and let the whole thing cook down for a bit to let the flavors meld into comfort food taste and texture perfection. The tomatoes and marinated chicken make each bite of the stew super-flavorful. And, the stewed tomatoes and mushrooms bulk up the texture, making it perfect. 

A little dab of rice makes the chicken sauce piquante true to the original version. You can also serve it with cauliflower rice, it that’s your thing.

Believe me chicken sauce piquante lives up to its south Louisiana good name. Layered caramelized veggie flavors go deep into the rich red gravy that’s enlivened with pops of soft sliced mushrooms and plump stewed tomatoes. Oh the way down the bayou food love, share with those whose love brings a warm, spicy-sweet kick into your life.

Editor's Note: 

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the bread consumed will vary.

Nutrition Facts

Per Serving: 241.6 calories; protein 25.6g 51% DV; carbohydrates 19.6g 6% DV; fat 6.3g 10% DV; cholesterol 63.8mg 21% DV; sodium 582.8mg 23% DV.