Ingredients
- 250 oven
- 3 jalapeno (minced)
- 2 1/4 basic seafood stock
- 2 bay leaves
- 3,800 ml saucepan over high hea the onions
- 500 gr shrimp (peeled)
- 475 gr basic rice (hot cooked)
- 270 gr onions (chopped)
- 240 ml tomato sauce (canned)
- 200 gr green bell peppers (chopped)
- 75 gr celery (chopped)
- 120 ml sauce around the rice
- 60 gr rice in the center of heated (serving plate)
- 18 gr butter (unsalted)
- 16 gr cayenne pepper (ground)
- 7 gr dark brown sugar
- 4 gr garlic (minced)
- 4 gr pepper (white)
- 3 gr black pepper (ground)
- 2 gr 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
