Randy Monceaux’s

Hen and Tasso Sauce Piquante


  • 1/4 cup oil
  • Water
  • 2 large onions
  • 1 bell pepper
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1/2 can cream of mushroom soup
  • 1/2 can tomato sauce
  • 1 teaspoon minced garlic
  • 1 hen (cut into small serving sizes)
  • 1/2 pound smoked sausage (cut into bite-size pieces)
  • 1/2 pound tasso (cut into bite-size pieces)
  • 1 cup of green onion tops, chopped
  • Seasoning (red pepper, salt, etc.)
  • White rice (cooked)


  1. Season hen pieces. Place in refrigerator overnight. Dice onions and bell pepper. In a large black pot with a cover, add oil (should cover bottom of pot). Heat oil on medium-high heat (be careful not to burn the oil). Brown hen pieces and remove from pot. Add tasso and sausage to pot. Brown (about five minutes) and remove from pot. Add onions and bell pepper; sauté until wilted. Remove from pot.
  2. Add Rotel and cook until reduced. Add small amount of water if the Rotel starts to stick. Cook for 10 minutes. Add garlic to the pot; sauté. Return onion and bell pepper to the pot. Stir. Add hen pieces, tasso and sausage. Add enough to cover the meat. Cook on high heat for one hour. Add small amounts of water to cover the meat as the mixture cooks down. Season to taste.
  3. Lower heat and continue cooking for another half hour. Add mushroom soup and tomato sauce. Add water if necessary. Check hen pieces for tenderness. Add chopped onion tops when sauce piquante is done.
  4. Serve over fluffy Louisiana white rice.