BBQ Creole Sauce Picante

queball · 07-12-2006, 11:17 AM

thought you guys might enjoy this. I had some leftover smoked thighs and green onion sausage which I turned into a really good creole Sauce Picante. Here you go. In a skillet make a one to one roux, really dark. In a large sauce pot, render a package of bacon, chop and save bacon. In the bacon fat saute a bunch of chopped onions and garlic. Add a can of tomato paste and brown. Add the deboned chopped thighs and sliced sausage and sautee with a little chicken stock for moisture. Add large can of tomato sauce, large can of hot Rotel and large can of petite diced stewed tomatos. Add remainder of carton of chicken stock and a handful of raw sugar. Add the roux to thicken and let simmer for about 2 hours. Consistency is the key with sauce picante. Finish by folding the chopped fried bacon and a little chopped green onion into the mix during the last 10 minutes. Serve on rice. Ca Cest Bon.

tommykendall · 07-12-2006, 12:10 PM

We like better with Pics!

queball · 07-12-2006, 01:08 PM

You know I am really bad with the whole picture thing, dont even have much video of my kids. Unless someone is taking pictures I usually forget all about it. And, I am technologically challenged.

Arlin_MacRae · 07-12-2006, 01:43 PM

Farking hell, Que - that sounds great! And I've got some leftover thighs... No green onion sausage but I do have some decent andouille. Whatcha think?

jt · 07-12-2006, 01:52 PM

Quote:

Originally Posted by queball

And, I am technologically challenged.

I'm lookiing at your avatar and thinking "Yeah, I can see that"

queball · 07-12-2006, 02:09 PM

Quote:

Originally Posted by Arlin_MacRae

Farking hell, Que - that sounds great! And I've got some leftover thighs... No green onion sausage but I do have some decent andouille. Whatcha think?

Even better. If its a spicey andouille careful with the heat. You gonna like this.

bbqjoe · 07-12-2006, 02:11 PM

Quote:

Originally Posted by jt

I'm lookiing at your avatar and thinking "Yeah, I can see that"

Dammit!!!! I was thinking exactly the same thing!!!!!
It's hard to concentrate while your nipples are being pinched!!!

(Self imposed titty twister mod)

spicewine · 07-12-2006, 02:16 PM

I lived in Nawlins for 4 years. It's been too long since I had some great coonass food!!

How about a recipe for that green ownyawn sausage????

queball · 07-12-2006, 02:28 PM

Coonass food will make you happy. And leftover BBQ goes so well in so many dishes: jambalaya , gumbo, red beans, sauce picante, etc.

I make Italian sausage now and then, mostly at Christmas time. Time and trouble. My butcher makes excellent fresh sausage, including the green onion which is my favorite.

Bigmista · 07-12-2006, 02:57 PM

Damn! I'm selling some brisket dinners tomorrow. If I have some leftover brisket I might just try brisket picante...

queball · 07-12-2006, 03:05 PM

Quote:

Originally Posted by Bigmista

Damn! I'm selling some brisket dinners tomorrow. If I have some leftover brisket I might just try brisket picante...

Done it. Very good. I like to cut the sugar just a little with beef and use beef broth or french onion soup instead of chicken broth.

07-12-2006, 11:17 AM	#1
queball On the road to being a farker Join Date: 07-26-05 Location: southwest of what's left of New Orleans	BBQ Creole Sauce Picante thought you guys might enjoy this. I had some leftover smoked thighs and green onion sausage which I turned into a really good creole Sauce Picante. Here you go. In a skillet make a one to one roux, really dark. In a large sauce pot, render a package of bacon, chop and save bacon. In the bacon fat saute a bunch of chopped onions and garlic. Add a can of tomato paste and brown. Add the deboned chopped thighs and sliced sausage and sautee with a little chicken stock for moisture. Add large can of tomato sauce, large can of hot Rotel and large can of petite diced stewed tomatos. Add remainder of carton of chicken stock and a handful of raw sugar. Add the roux to thicken and let simmer for about 2 hours. Consistency is the key with sauce picante. Finish by folding the chopped fried bacon and a little chopped green onion into the mix during the last 10 minutes. Serve on rice. Ca Cest Bon. __________________ Cajun Grill Super by Percy Guidry Cajun Microwave by Queball "If God did'nt want us to eat cows, he would'nt have made them out of meat."

07-12-2006, 12:10 PM	#2
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	We like better with Pics! __________________ tk PitBitch

07-12-2006, 01:08 PM	#3
queball On the road to being a farker Join Date: 07-26-05 Location: southwest of what's left of New Orleans	You know I am really bad with the whole picture thing, dont even have much video of my kids. Unless someone is taking pictures I usually forget all about it. And, I am technologically challenged. __________________ Cajun Grill Super by Percy Guidry Cajun Microwave by Queball "If God did'nt want us to eat cows, he would'nt have made them out of meat."

07-12-2006, 01:43 PM	#4
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Farking hell, Que - that sounds great! And I've got some leftover thighs... No green onion sausage but I do have some decent andouille. Whatcha think? __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

07-12-2006, 02:16 PM	#8
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	I lived in Nawlins for 4 years. It's been too long since I had some great coonass food!! How about a recipe for that green ownyawn sausage???? __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

07-12-2006, 02:28 PM	#9
queball On the road to being a farker Join Date: 07-26-05 Location: southwest of what's left of New Orleans	Coonass food will make you happy. And leftover BBQ goes so well in so many dishes: jambalaya , gumbo, red beans, sauce picante, etc. I make Italian sausage now and then, mostly at Christmas time. Time and trouble. My butcher makes excellent fresh sausage, including the green onion which is my favorite. __________________ Cajun Grill Super by Percy Guidry Cajun Microwave by Queball "If God did'nt want us to eat cows, he would'nt have made them out of meat."

07-12-2006, 02:57 PM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Damn! I'm selling some brisket dinners tomorrow. If I have some leftover brisket I might just try brisket picante... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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