PRESSURE-COOKER CAJUN CHICKEN ALFREDO
This recipe is a true comfort food! Cajun spice adds a nice heat to the creamy Alfredo sauce. And nothing beats having to clean only one pot. Add more or less seasoning depending on your preferred spice level. This recipe would also be tasty with shrimp or smoked sausage. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel., Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. , Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and cooked peppers. Cook until heated through (do not boil).
Nutrition Facts : Calories 717 calories, Fat 40g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 935mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston!
Provided by Busters friend
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
- Add all the rest of the ingredients to the pot and stir to blend.
- The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
- Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
- When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
- Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.
Nutrition Facts : Calories 614.9, Fat 41.9, SaturatedFat 11.2, Cholesterol 172.5, Sodium 774.2, Carbohydrate 13.4, Fiber 3.6, Sugar 7.4, Protein 45.3
BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
SAUCE PIQUANTE AU POULET
This traditional dish needs a lot of TLC. Cooks who need to save time may want to use the slow cooker method. You won't achieve the layers of flavor but you will still have a robust tasting dish.
Provided by Sheri Raleigh-Yearby
Categories Chicken
Time 1h
Number Of Ingredients 18
Steps:
- 1. Heat lightly salted water in a cast iron skillet or Dutch oven. Boil chicken thighs and breasts until cook. Lower heat and simmer for 30 min.
- 2. Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.
- 3. On medium heat add olive oil to Dutch oven. Pan sear chicken and remove. Add 2 T. butter and sauté onions, celery and green onions (Trinity) until onions are clear.
- 4. Add prepared blonde roux until it begins to soften. Slowly add 1 cup of the chicken stock. Stir until well blended.
- 5. Now add the 6 ounces of tomato pastes and 2 more cups of chicken stock. Mix well. Add in petite diced tomatoes, garlic, and bay leaf. Simmer on medium heat for 20 min.
- 6. Add in chicken, Cayenne pepper, and salt and pepper to taste. Simmer until mixture thickens completely into a smooth gravy. About 10 to 15 min. Top with green onions and parsley
- 7. Note: you can accomplish this same dish in a slow cooker. I recommend pan searing chopped chicken and sautéing onions, celery and bellpepper. Remember to add sliced green onions and parsley right before serving!
More about "cajun chicken sauce piquante pressure cooker recipes"
RECIPE: TRADITIONAL CAJUN SAUCE PIQUANTE - COUNTRY …
From countryroadsmagazine.com
CAJUN ALFREDO SAUCE RECIPE - SPICY HOMEMADE ALFREDO SAUCE
From temeculablogs.com
10 BEST CAJUN CHICKEN SAUCE RECIPES | YUMMLY
From yummly.com
SAUCE PIQUANT — MORE THAN GOURMET
From morethangourmet.com
COOKING CAJUN CLASSICS IN A PRESSURE COOKER: RECIPES, TIPS
From nola.com
CHICKEN SAUCE PIQUANT BY THE CAJUN NINJA - YOUTUBE
From youtube.com
CHICKEN SAUCE PIQUANTE – CAJUN POWER
From cajunpowersauce.com
CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER) RECIPE
From recipenode.com
GEE'S CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From astray.com
DAN’S CHICKEN SAUCE PIQUANT - REALCAJUNRECIPES.COM
From realcajunrecipes.com
GEE’S CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From welovegod.org
GEES CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From bigoven.com
GEE’S CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From welovegod.org
CHICKEN SAUCE PIQUANT - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SAUCE PIQUANTE - DANDY DON’S LSU SPORTING NEWS
From dandydon.com
CHICKEN SAUCE PIQUANTE | EMERILS.COM
From emerils.com
INSTANT POT CAJUN CHICKEN ALFREDO - THE CREATIVE BITE
From thecreativebite.com
SAUCE PIQUANTE | EMERILS.COM
From emerils.com
CHICKEN SAUCE PIQUANTE | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
CHICKEN SAUCE PIQUANTE | CHICKEN CREOLE | THE SMART SLOW COOKER
From smartslowcooker.com
CROCKPOT CHICKEN SAUCE PIQUANT - DEEP SOUTH DISH
From deepsouthdish.com
PRESSURE COOKER CAJUN CHICKEN - MIZ HELEN'S COUNTRY COTTAGE
From mizhelenscountrycottage.com
GEE'S CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From cookingindex.com
CHICKEN PIQUANT WITH SAUCE A'LA CAJUN RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From mealplannerpro.com
RECIPES FOR CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From cooktime24.com
CHICKEN SAUCE PIQUANTE : 6 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
CAJUN SAUCE PIQUANTE - RECIPE - COOKS.COM
From cooks.com
BEST INSTANT POT CAJUN & CREOLE RECIPES
From instantpoteats.com
SHRIMP SAUCE PIQUANT - DEEP SOUTH DISH
From deepsouthdish.com
ALLIGATOR SAUCE PIQUANT - LOUISIANA COOKIN
From louisianacookin.com
CHICKEN SAUCE PIQUANT PRESSURE COOKER RECIPE - NOLA.COM
From nola.com
CAJUN CHICKEN IN CREAMY BELL PEPPER PARMESAN SAUCE + VIDEO!
From carlsbadcravings.com
GEE'S CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER) RECIPE
From cookeatshare.com
SHRIMP SAUCE PIQUANT FROM PAUL PRUDHOMME
From creolecajunchef.com
GEE'S CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
From recipebridge.com
SHRIMP SAUCE PIQUANT | REALCAJUNRECIPES.COM: LA CUISINE DE MAW …
From realcajunrecipes.com
CAJUN SAUCE PIQUANTE RECIPES
From tfrecipes.com
You'll also love