Bayou Sauce Piquante

Bayou Sauce Piquante Recipe

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Gregory Perry


This is one of those that get passed down from generations past.

Classic Cajun dish.


★★★★★ 1 vote

30 Min
3 Hr 30 Min


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  • 1/2 c
  • 2 Tbsp
  • 1/2 c
    onions, chopped
  • 1/2 c
    parsley, chopped
  • 1/2 c
    celery, chopped
  • 2 lb
    shrimp, peeled
  • 1 can(s)
    large can tomato sauce
  • 1 can(s)
    small tomato juice
  • 1 lb
  • 1 lb
  • ·
    salt and pepper to taste

How to Make Bayou Sauce Piquante


  1. Make a roux with oil and flour; add onions, parsley, and celery. Cook until wilted.
  2. Add shrimp and cook until done. Add tomato sauce, tomato juice and salt and pepper; cook about an hour. Add catfish and crabmeat; cook another hour, stirring frequently.
  3. Add catfish and crabmeat; cook another hour, stirring frequently.

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About Bayou Sauce Piquante

Course/Dish: Other Main Dishes

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