Makes 8 servings. Recipe is by Teresa B. Day. ½ cup all-purpose flour ½ cup canola oil +1 tablespoon 1 onion, chopped 2 bell peppers, chopped 2 garlic cloves, minced 2 pounds tomatoes, seeded and ...

This dish is layered with pasta sheets and sturdy kale leaves, smothered in a rich and meaty tomato sauce, oozing ricotta and ...

BATON ROUGE, La. (WAFB) - Comment: Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added ...

In a large skillet, heat oil and stir in flour to make a roux, cooking flour to a dark peanut butter color. Add onion, celery, and bell pepper; sauté for 5 minutes. Add garlic, seasoning, and ...

GROWING UP in St. Martinville, La., Marcelle Bienvenu enjoyed regular helpings of turtle and alligator meat, frog legs and rabbit, courtesy of her father’s hunting and fishing trips. He’d brown the ...

ST. LANDRY PARISH — The aroma of simmering sauce piquant and the sound of spoons stirring filled the air on Sunday as cooks gathered for the 7th annual St. Peter’s Church Hen Sauce Piquant Cook off.

First take both your trout and redfish fillets, wash them thoroughly under cold running water, and trim away every trace of the bloodline (if you leave it on, the final dish will take on a harsh oily ...

Have you tried capers? They really give lift to a lot of savory dishes. Capers come from a plant that grows wild in the Mediterranean in craggy, rocky nooks. Their leaves trail down steep walls.

Marcelle uses this classic recipe for wild game dinners.Rabbit sauce piquante Makes about 6 servings 2 rabbits (about 4 pounds), cut into serving pieces Salt and cayenne to taste 3/4 cup vegetable oil ...

1. Make a roux by stirring the flour and ½ cup oil together in a heavy pot until almond brown, about 10 to 15 minutes over medium heat. 2. Stir in the onions, bell peppers and garlic and cook until ...