Well, I finally made it! Here is my version...I put shrimp instead of chicken!
Chef Donald Link (My very favorite chef)
Shrimp Sauce Piquant
3-4 pounds of shrimp pealed and devained
Spice mix (recipe follows)
¾ cup vegetable oil or lard
1 cup flour
1 small onion, diced
1 small poblano pepper
1 tablespoon chopped garlic
3 stalks celery, diced
5 medium Roma tomatoes, diced
2 cups canned tomatoes
1 tablespoon dried thyme
4 bay leaves
5 cups chicken stock
4 dashes hot sauce
Hot cooked rice
Diced scallions, for garnish
Toss shrimp in spice mix, making certain the shrimp is evenly coated. Wash your hands.
In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the shrimp with the flour in a large mixing bowl, tossing the shrimp with your hands to make sure it all gets coated well. Shake excess flour off the shrimp, reserving the leftover flour.
Pan fry the shrimp over medium heat. Don't crowd the pan. The shrimpshould be side by side, not on top of one another. When shrimp has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches. (I did it that way, but think to cut down on time, you can also leave the flour off the shrimp and grill them with the spice mix in the oven.
Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, dried thyme, bay leaves, stock and hot sauce.
Simmer over low heat for 45 minutes. I added the shrimp the last 10 minutes, that way they were not over cooked! Serve over rice with freshly diced scallions.
SPICE MIX
1 ½ tablespoons salt
2 teaspoons black pepper
½ teaspoon white pepper
2 teaspoons cayenne
2 teaspoons chili powder
1 teaspoon paprika
Combine all ingredients.
Shrimp Sauce Piquant
3-4 pounds of shrimp pealed and devained
Spice mix (recipe follows)
¾ cup vegetable oil or lard
1 cup flour
1 small onion, diced
1 small poblano pepper
1 tablespoon chopped garlic
3 stalks celery, diced
5 medium Roma tomatoes, diced
2 cups canned tomatoes
1 tablespoon dried thyme
4 bay leaves
5 cups chicken stock
4 dashes hot sauce
Hot cooked rice
Diced scallions, for garnish
Toss shrimp in spice mix, making certain the shrimp is evenly coated. Wash your hands.
In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the shrimp with the flour in a large mixing bowl, tossing the shrimp with your hands to make sure it all gets coated well. Shake excess flour off the shrimp, reserving the leftover flour.
Pan fry the shrimp over medium heat. Don't crowd the pan. The shrimpshould be side by side, not on top of one another. When shrimp has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches. (I did it that way, but think to cut down on time, you can also leave the flour off the shrimp and grill them with the spice mix in the oven.
Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, dried thyme, bay leaves, stock and hot sauce.
Simmer over low heat for 45 minutes. I added the shrimp the last 10 minutes, that way they were not over cooked! Serve over rice with freshly diced scallions.
SPICE MIX
1 ½ tablespoons salt
2 teaspoons black pepper
½ teaspoon white pepper
2 teaspoons cayenne
2 teaspoons chili powder
1 teaspoon paprika
Combine all ingredients.
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