Chicken Sauce Picante (Cajun Recipe)

[@parisbrewster9533]

I am so glad that I found this channel

[@TheCajunChef]

Thank you so much!

[@IbizaDreamer65]

I've just added this to this house menu. Delicious. Thanks

[@TheCajunChef]

thank you!

[@rhondalamastus8001]

Made this a while back for my 2 grandsons. One of which is a very, very picky eater, I wanted to tell you his words for it was "AMAZING". And he was right it's amazing. Love your videos and especially since you're recipe got my grandson to eat something more than chicken nuggets. He's 13 btw. Thanks again chef.

[@TheCajunChef]

Thats awesome! I am so happy that you and your family really enjoyed it. I have kids of all ages in my house and a few are picky eaters also. I know your struggle. Thanks again!

[@TheCajunChef]

Good News! I'm writing a cookbook. If you would like to show your support, please visit kck.st/2SXjc54

[@neilmorgan6734]

Looks Awesome Chef !!!

[@dj1981]

looks great

[@TheCajunChef]

+Demarco Johnson Thanks Demarco!

[@dtectv60]

Looks good.

[@TheCajunChef]

Thank you!!

[@TheCajunChef]

I hope you love this video as much as I loved making it. If you want to see more recipes, just throw some suggestions here in the comments.

[@codycowell6211]

The Cajun ninja is way better.

[@americarocks6173]

My cast iron skillet was my mother's so it is at least over 50 yrs old. I love cooking in it!

[@TheCajunChef]

Yes they are absolutely amazing!

[@BigJohnsCooking]

I made this and OH!!! my god thank you for this, my wife give me so much love for this MAN!!! thank you again.

[@TheCajunChef]

+Big John's Cooking I love to hear that!! You are welcome!!

[@IslenoGutierrez]

Big John's Cooking Smart man...get good recipe, get good love 💕

[@lucianobezerra4380]

OMG...I'm drooling !!!

[@TheCajunChef]

It is really good. Give it a try. It's delicious!

[@michholl2]

My cajun friend taught me how to make this and he added about 2" piece of tasso (cajun overyly-smoked ham) and a link of cajun sausage. It was amazing, as I'm sure yours is, too!

[@TheCajunChef]

Thanks so much!

[@TheCajunChef]

Tasso is delicious and does give a great smokey flavor.

[@IslenoGutierrez]

What is Cajun sausage? Do you mean andouille?

[@TheCajunChef]

That will do the trick for sure. I am referring to sausage made in South Louisiana. It is usually made in butcher shops

[@IslenoGutierrez]

@@TheCajunChef I’m from south Louisiana born and raised and usually we have smoked sausage and andouille. There are other kinds of sausage like fresh sausages like fresh pork sausage or like hot sausage/hot links. I’m not sure what you mean by Cajun sausage. We don’t have a sausage called Cajun sausage.

[@Southernsmile4u]

Man.....my husband would love this I am always looking for great recipe ❤❤❤❤❤❤

[@vince9022]

Gotta put this recipe in the rotation, thanks for sharing

[@TheCajunChef]

+vince9022 thanks Vince!!

[@NathanGBSmith]

i made this last night and it tastes amazing!! thanks so much for sharing this recipe!! I'm eating it again today and it tastes even better the next day. this is really good. highly recommend it!! I'm thinking it will be even better if the chicken is marinated for 24 hours. Love It!!

[@IslenoGutierrez]

Nathan G.B. Smith This is how most all of our food is down here in South Louisiana, the next day it’s better. That’s because most of what we cook is in one pot and some sort of stew, soup or gravy and by the next day the flavors got to marry and it tastes way better. My mama used to make a gumbo the day before she served it and it was always way better the next day.

[@c.estrada8289]

Looks delicious and I always cook jasmine rice. :)

[@Misslastate2001]

Never seen anyone make sauce piquant without a roux and with fried chicken? Maybe give this a try.

[@tommyroberts867]

Looks good, and would like to try it. I'm afraid it might be a little to hot for me tho!

[@TheCajunChef]

Tommy Roberts Tommy, you can cut back on the cayenne pepper, the jalapeños aren't that hot if you remove the seeds.

[@barbram8001]

Have you ever added okra, to the recipe? Nice recipe, good instructions.

[@TheCajunChef]

+Barbra Miller I haven't but it sounds great, I will have to try it soon. Thanks for the suggestion

[@Gator1699]

You need a cast iron pot and l highly recommend parsnip it will blow you away Cajun is the same as Macedonian food l have this recipe for years.Try and get the long bannana hot chilli different taste you will be surprised. Cheers

[@TheCajunChef]

Thank you, will definitely give that a try!

[@lucianobezerra4380]

Gator1699 When do you add parsnip ?

[@jeantibbs1838]

can you come to my house can cook it?..I burn everything these days! I was born in Louisiana and grew up on my mama's chicken and gravy. I can't tell you how many times we had rice and gravy for super. We had chicken, beef, deer, rabbit . she drew the line tho one daddy came with a raccoon!. I think we had cush cush that night! LOL!

[@TheCajunChef]

Haha! Those all sound delicious (not the racoon). Great memories! Just follow this recipe and you will do fine. I love getting good comments from people that share my taste in food

[@IslenoGutierrez]

jean tibbs That rice and gravy, my mother’s family here is south Louisiana call it fricasée like when the gravy is cooked with chicken or some other meat.

[@JN-ny8nf]

​ Note to 'Gator 1699' - Cajun is NOT "the same as Macedonian"! Shame on you! >;- ) I'm sitting here in Maine, watching "The Cajun Chef" make his sauce piquant and missing home....and wishing he were here to cook for me! Excellent recipe and can't wait to try making mine just as you did yours! Please move to Portland, Maine and help me open a tiny hole-in-the-wall joint. These people up here think "Cajun" is waffles and shrimp! LAWD!! ;-)

[@TheCajunChef]

haha. Definitely so much more than waffles and shrimp! I wish I could open a small hole in the wall joint (those places have the BEST food). I'm glad you enjoy my videos. Feels good to share these cause you never know who is missing home and needs a taste

[@bize]

DELICIOUS

[@heygoose2741]

Thank you so much

[@johnvelcek7754]

How about using garlic in this recipe

[@josephsmith6415]

You need to add 2heaping spoons of light roux

[@L2THEC1]

nice recipe but why add half of the sauce Picante for 5mins just to add the rest? just wondering what the difference was?

[@TheCajunChef]

I don't think it really matters. I think it just adds a slightly different flavor. Its something my mom did.

[@L2THEC1]

Thanks

[@L2THEC1]

btw, why did you stop with the recipes? I just started watching

[@TheCajunChef]

I got more coming soon. I'll post an update video real soon letting everyone know whats going on in my life. I appreciate the amount of people who want to see more recipes

[@rl1491]

Why'd you stop making videos?

[@TheCajunChef]

I've had some issues in my life that I had to deal with. I am in a much better place now and should be able to get back to it in the very near future

[@rl1491]

@@TheCajunChef thanks. You have talent and your personality is good for people who love food.

[@chipcheron5476]

Where's the roux?????

[@lauradeshotel3303]

Did you miss a step? No roux or tomato paste to thicken the gravy? Where you from Cajun chef, Are you from Texas?

[@tikkidaddy]

Yep needs a dab o dark roux😃😃double or triple de garlic. And I have to leave out de jalapenos and use straight cayenne

[@TheCajunChef]

My family got the majority of this recipe from an old Paul Prudhomme cookbook. So no I'm not from Texas. I was born and raised in Lafayette Louisiana. People have several different takes on how to make it. I can't tell you which one is better. I can only ask that you try my recipe first.

[@TheCajunNinja]

Cooking is like art. No two artists paint the same picture, yet their respective work may both hang in the same Museum. The Cajun Chef did his thing. Looks great 👊🏻

[@TheCajunChef]

Thanks Cajun Ninja!!

[@IslenoGutierrez]

Laura Deshotel Some people make a sauce piquant without a roux. My mother’s family uses a roux for sauce piquant, but I’ve seen some people do it similar to this. It’s closer to a chicken creole, but still very good. I’m from South Louisiana and I’ve eaten enough recipes from family and friends to know everybody has their own recipe and they may not all be the same way. I’ve even seen some folks put green olives in a sauce piquant. Just depends on the family and area of Louisiana as to what goes in the pot.

[@captaincrunch72]

This dude stopped making great recipe vids 3 ys ago... did he die or something>>>>???????

[@captaincrunch72]

brother, I made your sauce picante tonight. It was awesome !!!!!!!!!!!!!!!!!!! Next time I'm going to use rabbit...Good to know yer still on this side of the dirt.. god bless !!!!!!!!!!

[@TheCajunChef]

I'm glad you liked it. Yes I had a lot of things happen in the past 3 years but I am better off now. I am trying to make a comeback. Rabbit would be delicious in this sauce!

[@QueenDeeDeeDee]

You forgot to give credit to Chef Paul Prudhomme. This is his recipe.

[@TheCajunChef]

That may be where mom got the recipe. Definitely not a bad source for a great recipe!

[@QueenDeeDeeDee]

@@TheCajunChef yep, you got it down to the letter. I picked up his book from the 80's. It's a gem!

[@TheCajunChef]

I will have to check it out!

[@IslenoGutierrez]

Sauce piquante been around long before Paul Prudhomme

[@toddjordan6729]

put it in metal stainless bowl duuuurrrr