Chicken sauce piquante is a Louisiana dish made by slowly braising browned chicken in a sharp tomato-and-roux gravy with aromatic vegetables, stock, herbs, and pepper. Learn how it is prepared, why bone-in chicken works especially well, and how it differs from chicken fricassee, gumbo, and ordinary chicken stew.
Turtle sauce piquante is a traditional Louisiana preparation in which freshwater turtle meat is slowly cooked in a sharp tomato-and-roux gravy with aromatic vegetables, stock, herbs, and pepper. Learn how it is prepared, what turtle tastes like, how lawful sourcing matters, and why the dish should not be confused with New Orleans turtle soup.
Louisiana sauce piquante is a slow-cooked meat, seafood, or wild-game dish made with tomatoes, roux, aromatic vegetables, stock, and sharp seasoning. Learn what makes the sauce piquant, which proteins are commonly used, and how it differs from gumbo, étouffée, courtbouillon, and fricassee.