Shrimp Sauce Piquant

Ingredients

18 gr butter
270 gr onions
200 gr green bell peppers
75 gr celery
240 ml tomato sauce
3 jalapeno
2 bay leaves
16 gr cayenne pepper
4 gr pepper
3 gr black pepper
4 gr garlic
2 1/4 basic seafood stock
7 gr dark brown sugar
2 gr salt
500 gr shrimp
475 gr basic rice
3,800 ml saucepan over high hea the onions
250 oven
60 gr rice in the center of heated
120 ml sauce around the rice

Instructions

shrimp on top of the sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the jalapeno peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this sauce. From Paul Prudhomme's Louisiana Kitchen