Chicken & Sausage Sauce Piquant
One of the Aranza family’s favorites, this easy sauce piquant is rich, flavorful, and always a hit around the dinner table.
Ingredients
- Large pack boneless chicken thighs (or bone-in, skin removed and deboned before serving)
- 1 pack Leblanc’s sausage
- 4 spoonfuls roux (homemade or jarred)
- 1 onion, chopped
- 1 bell pepper, chopped
- 2–3 stalks celery, chopped
- 1–2 tablespoons minced garlic
- 1 can Rotel
½ can tomato paste
1 can tomato sauce - 2 tablespoons sugar
- 1 box chicken broth
- Green onions, chopped (for garnish)
- Oil for browning
- Optional: additional water if needed
- Cooked white rice, for serving
Instructions
- Prepare the Meat
Cut chicken and sausage into bite-sized pieces. Season chicken lightly. - Brown
Add a small amount of oil to a large pot over medium heat. Brown chicken and sausage until nicely seared. Remove meat from pot and set aside. - Build the Base
In the same pot, add chopped onion, bell pepper, celery, and garlic. Cook until vegetables are soft and translucent. - Add Roux
Stir in roux and cook briefly until incorporated and smooth. - Add Tomatoes & Seasoning
Stir in Rotel, tomato paste, tomato sauce, and sugar. - Simmer
Slowly add chicken broth, stirring to combine. Return meat to the pot. Reduce heat and let simmer for 1–2 hours, stirring occasionally. - Adjust Consistency
If sauce becomes too thick, add a little water as needed. - Serve
Spoon generously over rice and top with chopped green onions.