Chicken Sause Piquante

[Cestratton]

I've made this dish a different way that called for other tomato products like diced tomatoes and tomato sauce. I followed this recipe and instead of using roux from a jar I made a roux in the background using 1/2 cup oil and 2/3 cup flour, I also used chicken stock instead of water, added 3 stalks of celery, a bundle of green onions chopped, and to kick it up I added a can of hot Ro-Tel with habaneros. When taste testing if it's to acidic due to the tomato you can add a pinch of sugar. I love cooking authentic Cajun food, notice the part where he explains sticky chicken vs chicken fricassee compared to this dish. I've made sticky chicken and chicken fricassee in the last couple of weeks but will try his techniques next for those two dishes.

[Cestratton]

This is the method I've used before but found it to be to much tomato for my liking but was still a hit no doubt.