Football season is back and for me, that means a lot of New Orleans Saints action happening in my home. What’s game day without a delicious, home-cooked meal to get the football party started?!Jump to Recipe
I’m from Louisiana so obviously, I root for the Saints. There’s something about New Orleans and being in the city (and the Superdome!) on game day. The energy is indescribable and it’s always such a good time. I know things are different this year due to the ongoing pandemic and unfortunately, there are no fans allowed into the stadium. It’s such a weird time for everyone but that doesn’t mean that we can’t continue to be dedicated fans in our homes.
I can’t watch a Saints game in my home without cooking a home-cooked Cajun meal. It just doesn’t feel right. Last week for the Saints first game of the season, I prepared a delicious shrimp sauce piquante. Basically, sauce piquante is a style of cooking used for several types of proteins including seafood. Sauce piquante is tomato based and very similar to a stew as it cooks for quite some time to develop all of the unique flavors. The key to cooking this dish is low & slow.
If you have a shellfish allergy or don’t want to use shrimp, you can substitute with another protein such as chicken, venison, andouille sausage… even alligator! This dish is perfect for Fall because it’s a pot of stew that brings all of the warm and cozy vibes. I hope you love this classic Cajun dish as much as I do!
Shrimp Sauce Piquante
- Large Pot
- Cutting Board & Chef's Knife
- 1 lb Raw Shrimp peeled and deveined
- 1 Yellow Onion small dice
- 1 Bell Pepper small dice
- 1 Celery small dice
- 2 cloves Garlic
- 30 oz can Diced Tomatoes
- 2 Tbsp Tomato Paste
- 1/2 cup White Wine
- 2 cups Seafood Stock
- 2 Bay Leaves
- 2 Tbsp Creole Seasoning
- 2 Tbsp Hot Sauce preferably Louisiana or Tabasco
- 1 Tbsp Worcestershire Sauce
- 2 sprigs Fresh Thyme
- 1/2 cup Green Onions sliced
- 2 Tbsp Italian Parsley freshly chopped
- 2 Tbsp Unsalted Butter
- 1 Tbsp Vegetable Oil
- Salt & Pepper to taste
- 2 cups Rice
- Heat the butter and vegetable oil in a large pot over medium heat.
- Add the onion, celery and bell pepper and cook until softened, about 6-8 minutes.
- Add the garlic and cook for an additional 2 minutes.
- Add the tomato paste and caramelize, about 4 minutes.
- Deglaze the pan with the white wine and allow to evaporate completely.
- Add the diced tomatoes along with the seafood stock.
- Add the creole seasoning, bay leaves and fresh thyme sprigs.
- Bring the sauce to a boil and then reduce to a low simmer and allow to cook for 45 minutes.
- In the meantime, cook 2 cups of rice.
- The sauce should have thickened on it's own from cooking low & slow.
- Next, add the hot sauce and worcestershire sauce. Season with salt & pepper to taste.
- Crank the heat back up to medium. Add the shrimp to the sauce and allow to cook- this won't take long!
- Serve over hot rice and garnish with sliced green onions. Bon Appetit!