Tuesday, May 19, 2009How to make Cajun sauce picante
How to make Cajun sauce picante
I just love to make this Cajun dish, and making sauce picante is really not hard at all! To me it tastes better with peeled crawfish tails, peeled shrimp, fish, or chicken (I usuallly use cut up chicken breasts)but some folks use other a combination, and others add sausage. Every Cajun makes their recipes in different ways, so you usually won't find recipes with the exact same ingredients!
To make the sauce, I use the following ingredients:
1 8 ounce can tomato sauce
8 0unces of water
2 tablespoons of flour
2 tablespoons of Cajun seasoning (I use Tony Chachere's)
1/2 to one whole onion-chopped
About 4 green onions-chopped
I usually don't add salt and pepper, because for me the Tony's has enough. You may want to adjust this to your own taste.
Mix first four ingredients until well blended, then add the onions and green onions
Then add 2 tablespoons of cooking oil in a large fry pan and heat the mixture over medium or low heat, until the onions have softened a bit.
Now you can add your crawfish tails, shrimp, fish, or chicken, and continue cooking until meat is done.
*NOTE: Crawfish and shrimp do not take very long to cook, fish takes a bit longer, and chicken usually takes the longest.
You can also add pre-cooked meat once the sauce is done, and not cook as long.
I normally serve this over cooked rice, because I like it that way, but lots of people like it over pasta.