Cajun Fresh Tomato Saucesauce Piquant

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Cajun Fresh Tomato Sauce

Ask me about this wonderful sauce, I’ve lived in southern Louisiana all my life. Cajun and Creole foods are similar, but they are not the same foods. Cajun food is country cooking and New Orleans is world famous for Cajun and Creole dishes. The differences in Cajun and Creole sauces are Cajun sauces are brown and Creole sauces are red. A little confusing? Well when making Cajun sauce, the red sauce is mixed with a brown roux, that is what makes their tomato sauces brown in color rather than the Creole red sauces. Most Cajun food is always hot and spicy. In Cajun cuisine, black, red, white, and cayenne pepper is used to make spicy dishes.

In the early 1980’s Cajun food was becoming popular around the world. Here in southern Louisiana it was a a part of everyday cuisine. This recipe will show you how to make a basic sauce piquant, which is a Cajun tomato sauce. It is made with venison and is delicious served over hot rice. This is a very popular dish here in Cajun country. This recipe will make a large pot to serve up to twenty people.  Enjoy!


5 pounds of venison, cubed

5 onions

2 bell peppers

2 pounds of celery

3 bunches of shallots

1 cup of fresh parsley

2 cans of Rotel tomatoes, with green chilies

2 cans of tomato sauce

2 cans of pureed tomatoes

1 can of tomato paste

5 cloves of garlic

1 cup of olive oil

1 cup of flour, all-purpose

2 tablespoons of Worcestershire sauce

1/2 cup of lemon juice

2 teaspoons of salt

2 teaspoons of red pepper

1/2 teaspoon of cayenne pepper

1 teaspoon of black pepper

1 teaspoon of white pepper

2 teaspoons of thyme

2 teaspoons of oregano

12 cups of water

2 cans of cream of mushroom soup


1. Season and fry the venison in 2 tablespoons of vegetable oil. Set aside in a bowl.

2. Make the roux with olive oil and flour. To do this use the same skillet that was used for frying the venison. Place the olive oil and flour in the skillet and fry over medium heat. Continue to stir constantly until the mixture is a brown color and becomes thick. Watch closely that it does not burn. The trick for the roux not burning is continuously stirring and watch the heat and color of the roux. It can be anywhere from light to medium-dark brown.

3. When the roux is cooked to the desired consistency and color, add all the tomato products and continue stirring over medium heat. Add all the seasonings except for the garlic and simmer for one hour.

4. Add the venison and continue to simmer for 45 minutes, stirring every 15 minutes.

5. Add the water and garlic and continue to cook for 3 1/2 hours over low-medium heat, covered. Stir every thirty minutes. Serve over hot cooked rice and enjoy this delicious Cajun dish.

1. Tomato sauce
2. Venison Sauce Piquante Recipe – Hunter Angler Gardener Cook

Category: Eating
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