Chicken Sauce Piquante
Yields: 4-6 Servings
  • 1 whole chicken, cut up (skin removed, if desired)
  • 1 tablespoon plus 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning, divided
  • 1 tablespoon Slap Ya Mama Cajun Pepper Sauce
  • 2 tablespoons olive oil
  • 1 sweet onion, chopped (about 1½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce
  • ⅓ cup beef broth
  • ⅓ cup heavy whipping cream
  • ¼ cup diced mushrooms
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh parsley
  • Hot cooked rice, to serve
  1. Season chicken with 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning and Slap Ya Mama Cajun Pepper Sauce.
  2. In a 4-quart stockpot, heat oil over medium-high heat. Add chicken; cook until browned on all sides. (Don’t be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from.) Remove chicken from pot.
  3. Add onion, bell pepper, garlic, and just enough water to cover bottom of pot (about 1 cup); sauté until vegetables are softened. Add tomato sauce; sauté for 10 minutes. Add broth, cream, mushrooms, and remaining 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning; sauté for 5 minutes. Reduce heat to medium; return chicken to pot, and fill pot with water just to top of chicken (about 1 quart). Cover and boil, stirring occasionally, until chicken is tender, about 1 hour.
  4. Reduce heat, and uncover; stir in green onion and parsley. Simmer for 10 minutes. Serve over hot cooked rice.
Recipe by Louisiana Cookin at