Sauce Piccante

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posted Dec 7, 2011, 3:54 PM by Unknown user

Jimmy L. Babin
Creative Cajun Cooking

A South Louisiana treat everyone can enjoy

Servings: 250
Yield: 12 gallons
8 cups Mazola Corn Oil
8 cups Flour, all purpose
14 quarts Water
10 pounds Onions, chopped
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
10 Pounds Ground Pork
1 can (#10) Tomatoes, crushed
1 pint Tomato Paste
1 quart Cattleman's Original Bar-B-
Que Sauce
1 can (#10) Mushrooms, stem &
pieces
25 pounds Beef (preferably boneless)or
substitute with any wild game, or your
favorite road kill
2 cups Shallots (for color), chopped
6 cups Celery, chopped
6 cups Bell Pepper, chopped
Serve over rice or pasta.
Copyright: Cookbook #1

"First you make a roux!" In a large black iron skillet, add oil, and cook at 350 degrees or medium fire.
Stir in flour, allow to brown, but not burn or stick, stirring and scraping pot frequently.
When mixture is a beautiful golden brown, turn off fire and let cool so oil comes to top and the browned flour packs to the bottom.
After cooled to room temperature, remove oil from top, saving brown roux.
Add water and onions, MAGIC SWAMP DUST, Seafood Boil, and bring to a boil.
Add ground pork and stir to break up fine.
Add tomatoes, paste, bar-b-Que sauce and favorite road kill and cook until tender.
Pour in celery and bell pepper and cook for 30 minuets.
Turn off fire, let stand for 15 minuits and stir in shallots.
Cover pot and let stand for 30 minutes.
Serve over a bed of rice or pasta.

Service for 225 - 250 people -
depending on portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 gal.) Black Iron Pot.

Per Serving (excluding unknown
items): 264 Calories; 21g Fat (70.8% calories from fat); 12g Protein; 7g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

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