Ingredients
- 250 oven
- 3 jalapeno (minced)
- 2 1/4 basic seafood stock
- 2 bay leaves
- 4 quart saucepan over high hea the onions
- 2 lb shrimp (peeled)
- 4 c basic rice (hot cooked)
- 2 1/4 c onions (chopped)
- 1 c tomato sauce (canned)
- 1 1/2 c green bell peppers (chopped)
- 3/4 c celery (chopped)
- 1/2 cup sauce around the rice
- 1/2 cup rice in the center of heated (serving plate)
- 2 tb butter (unsalted)
- 5 1/2 ts cayenne pepper (ground)
- 1 1/2 ts dark brown sugar
- 1 1/2 ts garlic (minced)
- 1 1/2 ts pepper (white)
- 1 ts black pepper (ground)
- 3/4 ts salt
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
