Sauce Piquante


An Heirloom recipe for Creole-Cajun
stew in memory of Papa Charlie



During my “In Memory Of” series, I was introduced to sauce piquante, a Creole-American cajun chicken stew. Made with chicken, several vegetables, garlic, and creole seasoning, this rich, buttery chicken dish is simply inspired. Swimming in a creamy, spicy tomato sauce, this flavorful, tender family-style meal truly is a labor of love.

This sauce piquante recipe was brought to us by Alaina from Louisiana. Although she currently resides in Kansas, she still indulges in delicious Cajun cuisine—particularly her Papa Charlie’s sauce piquante. Alaina’a grandpa was proud to be Native American and Cajun, and this showed in this cooking. Sauce piquante is a primarily Creole dish with French, Spanish, and African infusions, and Papa Charlie would cook this dish in large quantities for his beloved family. 

Alaina associates this meal with family time, love, and important memories. Before Papa Charlie passed away two years ago, he would call her weekly, and they’d both make this dish often. Alaina describes him as family-oriented, hard-working, dedicated to his family, and full of unconditional love. His strong belief in Alaina was inspiring, and she carries to with her to this day. This sauce piquante recipe means a lot to her, and I was honored to take it on.

The tastes of the chicken, rice, and sauce were like nothing else. A whole stick of butter was used to cook the chicken, and though this was rather naughty, I must say it was also delicious. And it makes sense if you’re making this dish true to form as a family-style meal for several people to enjoy! 

Thank you to Alaina and her Papa Charlie for such a yummy meal. It is always a privilege to cook such incredibly meaningful recipes, and I truly enjoyed this sauce piquante. All the different flavors and cuisines involved in this dish came together to create an exemplary meal, and I hope that many others around the world try it.

Watch the Video

Sauce Piquante


  • 1 sweet onion diced
  • 1 lb pork stew meat or bone-in chicken pieces
  • liquid Zatarains seasoning
  • cayenne pepper
  • ½ cup crisco (or butter)
  • cup flour
  • salt & pepper
  • 32 oz chicken broth
  • 15 oz tomato sauce
  • Slap Yo Mama seasoning
  • white rice for serving


  • Heat a dutch oven with oil/butter.
  • Season meat and sear both sides in dutch oven, don't cook the whole way through, just get a nice sear then remove.
  • Add diced onion to pan with meat drippings, cook till translucent.
  • In another pot make your roux with butter (fat) and flour, whisk till smooth. Keep mixing until it is a dark caramel color, keep heat low! This will take around 25 minutes.
  • When onions are ready, add can of tomato sauce.
  • When roux is ready add HALF the chicken broth, cook roux a bit longer than add more reserving just ¼ cup at the end.
  • Add tomato and onion mixture to the roux.
  • Add meat to the pot with all the drippings.
  • Add all your spices (salt, pepper, cayenne, slap yo mama, etc.).
  • Bring to a boil then let simmer for around 90 minutes to 2 hours.
  • Cook your rice and plate them together!
Course: Dinner
Keyword: Comfort food


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