I cannot even begin to describe the amazing flavor. It's mind blowing. Parrain's chicken sauce piquant is the best chicken & gravy dish I've ever had. I brought some back the newsroom and people went crazy.
Have you ever had the Ethiopian dish Doro wet chicken? That would be competition for this for best braised chicken dish. Filipino Adobo as well. I love these types of dishes and this version is incredible. This is the best sauce piquant along with the Cajun ninja version.
Finally! I was scanning all the chicken sauce piquant videos looking for one that looks like the version that I was served so many times by my wonderful Cajun ex and that I have been craving bad. But they all look very tomatoey. But THIS is what I'm talking about: brown and silky and no doubt delicious. I'm soon about to find out.
--> You are.The.Bomb. There are other, very popular Cajun cooking channels, but yours is almost exactly the way it was when I was growing up. I'm in my 50s, but I remember the grandparents, aunts, and uncles cooking at home. And this is how it was. --> I can't do it. I was always outside playing instead of learning. It's been years since I've shot a basket, swung a racket, or threw a Hail Mary. But, every week I try to cook like it used to be. I'd have been much better off sittin' in the kitchen, rather than playing in the yard.
bruh, it's like my mawmaw made, every video pretty much! and your production value is incredible, hope you're able to get back to it soon! i'd love to see you do meatball fricassee
“Cajuns” are really a mixture of ancestry from Acadians and French Creoles rather than being Acadians. Fontenot is not an Acadian surname by the way, it came to Louisiana from Québec long before the arrival of Acadians to Louisiana and is a French Creole surname. French Creoles are the original whites of Louisiana descended from early settlers from France and Québec. Creole is a better name than Cajun because real Cajuns (Louisiana Acadians) don’t exist in Louisiana anymore because they all intermarried with French Creoles in the old days.
Be careful using the word, ‘Authentic’ when talking about Cajun food! You can drive 5 minutes away from your Cajun home town! And have the next town say it’s not authentic! Crazy food culture here! 😂😂😂😂
Normally I would be ALL OVER this, but alas, treatments for throat cancer have rendered my taste buds & salivary glands virtually made those glands useless, & made my tolerance to spicy food (even just a very small amount) non existent.
Piquant come from the cayenne. I added a can of Rotel "Hot" to that dish and left out the tomato paste. I left out the chicken and used alligator meat instead and Parrain, it was delicious.
I cannot even begin to describe the amazing flavor. It's mind blowing. Parrain's chicken sauce piquant is the best chicken & gravy dish I've ever had. I brought some back the newsroom and people went crazy.
Have you ever had the Ethiopian dish Doro wet chicken?
That would be competition for this for best braised chicken dish.
Filipino Adobo as well.
I love these types of dishes and this version is incredible. This is the best sauce piquant along with the Cajun ninja version.
Finally! I was scanning all the chicken sauce piquant videos looking for one that looks like the version that I was served so many times by my wonderful Cajun ex and that I have been craving bad.
But they all look very tomatoey. But THIS is what I'm talking about: brown and silky and no doubt delicious.
I'm soon about to find out.
I appreciate the love so much!!
Check out Cajun Ninja's version. On a similar level. This dish is one of the best
When life throws you a problem, just hit it wit a lil bold Tony’s!
Great Channel man! I just found it YT I am really enjoying all of your Cajun cooking knowledge
You should make more videos. I’m not at all Cajun or creole but I’m from Arkansas and love to cook and I learn A LOT from your videos. TY
Cooking this now and so far it BOMB!!! 🥰🥰 not as dark as your...I think my roux could have cooked longer...but it tasted great!!!
I'm pretty sure he used that jar roux, him.
--> You are.The.Bomb. There are other, very popular Cajun cooking channels, but yours is almost exactly the way it was when I was growing up. I'm in my 50s, but I remember the grandparents, aunts, and uncles cooking at home. And this is how it was.
--> I can't do it. I was always outside playing instead of learning. It's been years since I've shot a basket, swung a racket, or threw a Hail Mary. But, every week I try to cook like it used to be. I'd have been much better off sittin' in the kitchen, rather than playing in the yard.
bruh, it's like my mawmaw made, every video pretty much! and your production value is incredible, hope you're able to get back to it soon! i'd love to see you do meatball fricassee
Best recipe I’ve seen yet. Looks delicious!
U are good & detail make more dishes
POOOOOOO YIE SHA KEEP DEM VIDEOS COMING NOW BAW!!!
Mais thank you tee! I will definitely keep postin dat every Wednesday at 3! Thanks for the support 😎
Opelousas is my moms home town
Plaisance is my dad home town
awesome vid doc
This looks amazing 😮
Lovin the videos bruh
Aw yea u cooking my baw
When you get to the simmer part how long does it simmer on medium low ?
Wish you'd make more videos!
Dammit man that was a great video. I just subbed to your channel.
Me too
There is no more inviting of aroma than the Cajun holy trinity in a black pot!😅
“Cajuns” are really a mixture of ancestry from Acadians and French Creoles rather than being Acadians. Fontenot is not an Acadian surname by the way, it came to Louisiana from Québec long before the arrival of Acadians to Louisiana and is a French Creole surname. French Creoles are the original whites of Louisiana descended from early settlers from France and Québec. Creole is a better name than Cajun because real Cajuns (Louisiana Acadians) don’t exist in Louisiana anymore because they all intermarried with French Creoles in the old days.
When you add 1 cup of pickle juice to potato salad....is that sweet or dill juice.?
Good ol dill juice
Do you have a recipe for turtle?
😋😋😋
Do you have a step by step for this written anywhere?
I sure don't man, a lot of it is by feel. However, I am defiantly working on written recipes so I can share those with ya'll.
Hot dam sauce est bonne!!
You forgot the celery
You need a flat serving spoon.
Be careful using the word, ‘Authentic’ when talking about Cajun food! You can drive 5 minutes away from your Cajun home town! And have the next town say it’s not authentic! Crazy food culture here! 😂😂😂😂
Normally I would be ALL OVER this, but alas, treatments for throat cancer have rendered my taste buds & salivary glands virtually made those glands useless, & made my tolerance to spicy food (even just a very small amount) non existent.
Piquant come from the cayenne. I added a can of Rotel "Hot" to that dish and left out the tomato paste. I left out the chicken and used alligator meat instead and Parrain, it was delicious.