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#Cajun ninja chicken sauce piquante for free
#Cajun ninja chicken sauce piquante free

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#Cajun ninja chicken sauce piquante free

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#Cajun ninja chicken sauce piquante for free

If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases.

Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice.

Add the fish (and other seafood if using) to the top of the sauce, sprinkle it with a bit of additional salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through.

Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Simmer, stirring occasionally, for about 30 minutes.

Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies.

If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly.