A rich, spicy tomato-y comfort food stew, my grain or gluten free Cajun chicken sauce piquante remains true to its old school south Louisiana flavor and texture. Infused with optimal taste and body from the Trinity Roux™, this sassy spin on the classic is naturally grain free, keto, Paleo and low carb. But, in my humble opinion, it’s also worth the rice-top splurge every now and then to experience this dish in all of its yum-delicious wonder and glory. Yep and yay…
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Oh Cajun Chicken Sauce Piquante, You’re Soooo Tippy Toes Peeking Yum-Delicious. Yep.
When I was somewhere between 4 and 5 years old, my parents took me down to the Sauce Picante Festival down in Raceland, Louisiana. It was a yearly thing back then. A place where local chefs and home cooks would come to show off their prized alligator, turtle, chicken, rabbit, and shrimp sauce piquante recipes.
It wasn’t a grand affair at all, y’all. Nope. Just a bunch of vendors, selling bowls and plates of their thick, rich tomato-based stews featuring their own signature spicy kicks. But, in typical south Louisiana festival fashion, there was lively music playing. And there were people walking around with a dance swing in their steps, light on their feet and happy to be in the presence of all types and varieties of one of the area’s culinary crown jewels.
Anyway, I was at the age where, like a lot of things in my young life, the vendor booths were just a little too over my head. So, I vividly remember getting up on my tippy toes quite a few times during the event to take a fresh look and smell at as many of their offerings as I could.
Up and down and up and down I went on my tippy toes that day, y’all. Inhaling the aromas and delighting in the differences in the red colors of all the different sauce piquantes available for sale and consumption. I remained fixated and fascinated at how some of them were bright spanking red, while others were more rich, brownish crimson. And I was steady screaming inside to just have one stewy, spicy bowl of my own.
Finally, after waiting for what seemed like hours and hours in my little bitty mind, I got my very first taste of Cajun chicken sauce piquante. And the first thing I thought was how in the world someone could make red gravy taste spicy. And then I thought that someone needed to give my Cajun mom the recipe quick so I would never, ever be without this deliciously spicy red gravy again. Yep.
So, when the craving for Cajun chicken sauce piquante struck out of the clear blue sky the other day, I knew that I could use my beloved Trinity Roux™ to make it both grain and gluten free.
How to Make Grain or Gluten Free Cajun Chicken Sauce Piquante to Satisfy Your Next Spicy Red Gravy Craving
You begin this Cajun chicken sauce piquante by marinating the chicken breasts. Well, you don’t have to marinade them if you don’t want to. Especially if you’re bringing the whole dish to an event to be shared among people. However, if you’re looking for leftovers, I’d suggest marinating the chicken for at least three hours, or up to overnight. This will keep each piece of meat tender and juicy throughout refrigeration and re-heat.
Next, you make the Trinity Roux™ in a cast iron Dutch oven. When the roux is done, you add the marinated chicken breast cubes, stewed tomatoes, and tomatoes with green chilis. You can also add mushrooms, if desired. And I so, so desire them in this dish!! Yep.
Finally, you add a few more seasonings, and let the whole thing cook down for a bit to let the flavors meld into comfort food taste and texture perfection. The Trinity Roux™, Rotel tomatoes, and marinated chicken make each bite of the stew super-flavorful. And, the stewed tomatoes and mushrooms bulk up the texture, making it perfect as-is for keto, Paleo, low carb and grain free diets. A little dab of rice makes the gluten free Cajun chicken sauce piquante true to the original version. You can also serve it with cauliflower rice, it that’s your thing.
Anyway you serve it, this Cajun chicken sauce piquante lives up to its south Louisiana sassified good name. Layered caramelized veggie flavors go deep into the rich red gravy that’s enlivened with pops of soft sliced mushrooms and plump stewed tomatoes. Oh the way down the bayou food love, y’all…Share with those whose love brings a warm, spicy-sweet kick into your life. And see y’all on the yum side…
Grain or Gluten Free Cajun Chicken Sauce Piquante
- 1 1/2 pounds chicken breast, cut into cubes or strips
- 1 1/2 cups grain free chicken broth
- 1 teaspoon apple cider vinegar
- 2 tablespoons grain free Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon parsley flakes
- 1 Trinity Roux
- 1 10-ounce can Rotel tomatoes
- 1 14.5-ounce can stewed tomatoes
- 2/3 cup gluten free tomato sauce
- 2 4-ounce cans sliced mushrooms, drained
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
- salt, black pepper and cayenne pepper to taste
- cooked cauliflower rice or rice for serving, optional
- Stir the marinade ingredients together in a large bowl. Submerge the chicken. Cover and refrigerate for at least 3 hours, but up to 24 hours. Drain well over a colander.
- When the roux is ready, pour the Rotel tomatoes, stewed tomatoes and gluten free tomato sauce into the pot.
- Add the drained marinated chicken, the sliced mushrooms, the hot sauce, paprika, parsley flakes, and salt, pepper, and cayenne pepper to taste to the pot.
- Turn heat down to medium-low. Simmer for 30 minutes, stirring often.
- Serve hot with cauliflower rice or rice, if desired.