Sauce Piquant question

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Sauce Piquant question

Postby rabbitdundied » Sun Jun 24, 2012 8:10 pm

I hope I spelled that correctly. I love creole and cajun cooking and learning to cook it is a small hobby of mine. I have never had the pleasure of seeing sauce piquant on a menu to even try it. Can anyone give me a recipe to try?
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Re: Sauce Piquant question

Postby Indaswamp » Mon Jun 25, 2012 4:00 am

This is my recipe:
http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=135853&p=1269534

I've been cooking sauce piquant for a long time...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Sauce Piquant question

Postby rabbitdundied » Mon Jun 25, 2012 9:05 am

Many thanks... One question, as I do not hunt deer and my duck supplies are exhausted what meat do you recommend that can be purchased from a store to substitute for venison?
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Re: Sauce Piquant question

Postby Indaswamp » Mon Jun 25, 2012 2:01 pm

rabbitdundied wrote:Many thanks... One question, as I do not hunt deer and my duck supplies are exhausted what meat do you recommend that can be purchased from a store to substitute for venison?

You can buy domestic duck. It would be my top choice, but pork or beef would work in a pinch...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Sauce Piquant question

Postby rabbitdundied » Mon Jun 25, 2012 2:03 pm

:thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: Many Thanks Inda!!!
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Re: Sauce Piquant question

Postby dog walker » Mon Jun 25, 2012 10:33 pm

I also use chicken,pork and andouille. Just a heads up I only use dark meat from chickens in my sauce piquant and jambalaya,also in my gumbo unless the boss wants some white meat in it.
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