Chicken and Sausage Sauce Picquante
Yield - 125 to 150 Buffet Dinner Servings
20 LBS HOT SMOKED PORK SAUSAGE
24 LBS BONELESS/SKINLESS THIGH MEAT
10 LBS ONIONS (Chopped)
5 LBS BELL PEPPER (Chopped)
5 LBS CELERY (Chopped)
1 LB BROWN SUGAR
1 -1/2 CUPS GRANULATED GARLIC
1/3 CUP GROUND CHILE POWDER
1/4 CUP GROUND CUMIN
1/4 CUP WHOLE THYME LEAFS
1/4 CUP SWEET BASIL
1/4 CUP WHITE PEPPER
1/4 CUP CAYENNE PEPPER
1/4 CUP BLACK PEPPER
1 TSP GROUND NUTMEG
1 LB CHICKEN BASE
2 - #10 CANS TOMATO SAUCE
2 - #10 CANS DICED TOMATOES
1/2 GALLON BBQ SAUCE (Cattlemens preferred)
1/2 GALLON BLUSH WINE
1 GALLON CHICKEN STOCK
Use a 20 gallon cast iron pot and large multi jet propane burner. Set the burner to a medium setting and brown the sausage. Use a large paddle and turn the sausage constantly to insure that the sausage does not burn. (About 30 minutes). Add the thigh meat and cook until all of the chicken meat turns white (but not completely cooked throughout, about 15 minutes).
Add the onions, bell pepper and celery and cook until the onions are clear and the celery is limp, do not burn the seasonings, (about 25 minutes).
Lower heat and add the remaining ingredients, simmer for 30 - 40 minutes, serve over chicken stock rice.
Almost any kind of meat can be used. At the Kinder Sauce Picquante Festival in Southwest Louisiana Ive seen the entrants in the cooking contest use bear, soft shell crabs, turkey and rattlesnake.
Serve with plenty of chicken stock rice (See Recipe).
This is a very easy dish to prepare and you wont believe the rave reviews you get! This was our recipe that I won 2nd place witn in the festival.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.