Cajun Ninja's

Chicken Sauce Piquant


  • 4-5 pounds of chicken thighs, legs and wings
  • 1 yellow onion
  • 1 green bell pepper
  • 2 stalks of celery
  • 4 cloves of garlic
  • Garlic salt and pepper (to season chicken)
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 (6-ounce) can of tomato paste
  • 1 (14-1/2-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can mild Ro-Tel diced tomatoes
  • 2 (15-ounce) cans of tomato sauce
    1 (32-ounce) container chicken stock
    2 tablespoons of sugar
    1 tablespoon of parsley flakes
    1 tablespoon of Cajun or Creole seasoning
    2 cups of water


  1. Heat both a large pot and a large pan over medium/low heat.
  2. Chop the onion, bell pepper, celery and garlic, and set aside in the fridge.
  3. Season the chicken with generous portions of garlic salt and black pepper. Next, dust chicken with a light coat of flour. Set aside.
  4. In the large pan, add a thin layer of vegetable oil. When the vegetable oil is hot, drop in the chicken one piece at a time. Sear each piece of chicken until you feel you can easily flip them. If a piece feels stuck to the pan, continue to sear until it flips easily. Once a piece has been seared on both sides, remove piece from the pan and set aside in a bowl.
  5. While the chicken is searing, start the roux.
  6. To the large pot, add the 3/4 cup of oil and 1 cup all-purpose flour. Stir continuously until the mixture becomes a peanut butter color. During this time, keep an eye on your chicken. Try to manage time between pot and pan evenly, to prevent burning.
  7. After all chicken pieces are seared and set aside, add chopped vegetables to the large pan. Stir the vegetables.
  8. Meanwhile, continue to stir the roux.
  9. After about 5 minutes of sautéing the vegetables, add the tomato paste. Sauté for another 10 minutes.
  10. Add the fire-roasted diced tomatoes, can of mild Ro-Tel, 2 cans of tomato sauce, container of chicken stock, sugar, parsley and Cajun seasoning. Stir well. (At this point, your roux should be a peanut butter color.)
  11. Slowly add the tomato mixture to the roux. Stir well to blend the mixture evenly.
  12. Next, add the 2 cups of water and stir. Add the chicken to the pot, and push each piece down into the sauce.
  13. Bring to a slight boil, cover, and let simmer for 2 hours.
  14. Serve with rice.

Ingredients used in this recipe