Ragondin Sauce Piquant Recipes

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.

Steps:

• In a large dutch oven, make a medium brown roux using margarine and flour.
• Add onions, bell pepper and garlic.
• Cook until tender.
• Add nutria meat, sherry and water.
• Cover and cook on low heat approximately 1 ½ hours or until meat is tender.
• Add tomatoes and jalapeno peppers.
• Cook 30 additional minutes.

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

Steps:

• Brown sausage in a non-stick skillet.
• Drain any fat and set aside.
• Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
• Add onion and bell pepper.
• Saute.
• Add cooked sausage, tomatoes, water and seasonings.
• Cover and simmer at least one hour.
• Serve over rice.

Steps:

• Brown off duck breasts in some olive oil.
• Make a roux with oil and flour.
• Add onions, bell pepper, green onions, and parsley to roux.
• Stir and cook.
• Add one cup water and garlic.
• Cook.
• Add wine and some more water.
• Add other seasonings and tomato sauce.
• Mix well.
• Add andouille (or smoked sausage) and duck breasts.
• Stir.
• Simmer on low heat for 3 to 4 hours.
• Stir occasionally.
• Add more salt and cayenne to your taste.
• Serve over spaghetti or rice.

Steps:

• Mix thoroughly.

Steps:

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.