Sauce Piquant For Chicken Sauce piquant for other meats such as fish, alligator, squirrel, pork, beef or what have you will be very much the same, so use your imagination to make the sauce fit the meat. After all, it is the meat that makes it "Alligator Sauce Piquant". INGREDIENTS: Makes 8 servings 1 cup all-purpose flour 4 Tablespoons Cajun spice mix, Emeril's Essence®, Paul Prudhomme's Chicken Magic®, or Tony Cacchiere's Cajun Spice®. 6 pounds cut up chicken fryers 1 cup bacon drippings or corn oil for frying 5 cups Trinity (chopped green bell pepper, onion, and celery) 1 14 oz can redi-cut tomatoes 3 large green Jalapeno peppers, chopped 4 cloves finely minced garlic 2 cups tomato sauce, canned or Ro-tel® tomato sauce 2 tablespoons red pepper sauce, eg. Tabasco®, Franks® or Crystal® 4 cups chicken broth 8 cups (cooked rice) (preferably long grain) or Louisiana rice METHOD: In a paper or plastic bag, mix Cajun spice mix with the flour. Remove extra fat from the chicken pieces. Dredge the chicken pieces in the seasoned flour until well coated. In a large skillet or casts iron dutch oven, heat bacon fat or oil to 350º. Fry the chicken (large pieces and skin side down first) until browned and crispy on both sides and the chicken is cooked through, about 6 minutes per side. Do not crowd. Try top maintain the 350 degree temperature so as not to burn the chicken. Drain on paper towels or brown bags. Carefully pour the hot oil from the skillet into a pyrex measuring cup, leaving as much sediment in the pan as possible; then return ¼ cup hot oil to the skillet. Turn heat to high. Using a spoon, loosen any particles stuck to the pan bottom and then add the "Trinity"; cook until sediment is well mixed into the vegetables, stirring constantly and scraping pan bottom well. Add the tomatoes, jalapeño peppers and garlic; stir well and cook about 5 minutes, stirring often. Add the tomato sauce and cook about 3 more minutes, stirring occasionally. Add the pepper sauce or to taste. Heat the serving plates in a 250º oven. Meanwhile, place the chicken pieces and chicken broth in a 5 - 7 quart large Dutch oven and bring to a boil. Cover, reduce heat to medium, and cook 5-8 minutes. Then stir half the tomato mixture into the stock; cover and simmer over low heat for 8-10 minutes. Stir in the remaining tomato mixture, cover, and simmer 8 to 10 minutes more, stirring occasionally. Remove from heat and serve immediately over rice on the hot serving plates.
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