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Sauce Piccante

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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