Bayou Sauce Piquant

Name: Bayou Sauce Piquant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cooking oil; 2 tablespoons flour; 1/2 cup onion, chopped; 1 1/4 cups celery, chopped; 1/2 cup bell pepper, chopped; 1/2 cup parsley, chopped; 2 lbs shrimp, peeled and deveined; 1 (16 ounce) can tomato sauce; 1 (8 ounce) can tomato juice; 1 lb crabmeat; 1 lb catfish fillet; cayenne pepper

Eats Now Editorial Team · 570 kcal · Seafood

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Bayou Sauce Piquant – a delicious recipe with cooking oil, flour, onion, celery, bell pepper, parsley. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/2 cup cooking oil
2 tablespoons flour
1/2 cup onion, chopped
1 1/4 cups celery, chopped
1/2 cup bell pepper, chopped
1/2 cup parsley, chopped
2 lbs shrimp, peeled and deveined
1 (16 ounce) can tomato sauce
1 (8 ounce) can tomato juice
1 lb crabmeat
1 lb catfish fillet
cayenne pepper

1
Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
2
Add tomato sauce and tomato juice; cook for 1 hour.
3
Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
4
Serve over cooked rice.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup cooking oil, 2 tablespoons flour, 1/2 cup onion, chopped, 1 1/4 cups celery, chopped, and more.

Yes, Bayou Sauce Piquant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
570 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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