Chicken Sauce Piquant

Chicken Sauce Piquant

Chicken Sauce Piquant

I wanted to let you all know that last week I was invited to do a guest post on my friend Shea’s blog, Dixie Chik Cooks. Shea is “a Southern Belle” (Birmingham to be exact) “who thinks about what’s for dinner while eating lunch.” Sounds like a native New Orleanian, doesn’t she? I’d love for you to hop on over to her site and check out my recipe for Chicken Sauce Piquant.  Once there, I hope you’ll stay awhile and get to know Shea through all her wonderful stories and recipes.  Happy Tuesday!


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7 Responses
  1. zorka kelly says:

    Thanks ever so much for your exciting and wonderful recipes!! Thus far, and only being a new member today, I have 4 dinners arranged for the week. Being from the north side of Chicago, I find that in most instances I prepare New Orleans cuisine in my kitchen. We have been to New Orleans at least 16 times, looking forward to my next holiday in the near future. Perhaps you can help in the matter of locating a new French drip coffee pot, I have tried numerous times to no avail, (my coffee vessel is white, another color shall do) again, grateful for any help. Zorka

    • Genet says:

      Your so welcome Zorka! I love meeting non-New Orleanians who are so excited about our City and her food! For another French drip coffee pot, try Cajun Creations online ( may also carry a few. I hope you’re able to get back to New Orleans soon!

  2. Just came across your site. Like it a lot. Born and raised in Gentilly. Went to Jesuit highn79′ and played some baseball for UNO. My dad is a greatbcook even at 80 yrs old. He has passed onto me how to make a great dark Roux and I am passing it on to my 3 daughters and 3 sons and as of now
    my 4 grandkids(I think many more to come). Gonna make your Creole Daube today. On a side note
    my first cousin Jennifer is married to John Besh. He’s a pretty good cook.

    • Genet says:

      Hey Jim! Thanks so much for reaching out! And what a small world–I’m very familiar with you, your family and your Besh ties.

    • Genet says:

      Sorry about my previous response; I apparently lost most of my text before I sent it.

      What I had intended to share was that I too was born and raised in Gentilly (maiden name Babin). I graduated from St. James Major in ’84. I also played a couple of sports with Boozie and my sister, Giselle, was good friends with Karen (and Jeanne). One of the greatest joys of having this blog is connecting with folks back home, like you, as well as native New Orleanians who have moved away and long for a taste of home. Coincidentally, right before Christmas I received an email from Debbie Calogero Applebaum who had stumbled upon blog while searching Mock Oyster Dip. She reached out after realizing who I was. Funny! And I’m thrilled to hear that you’re passing down your family food traditions to your kids and grandkids–that’s how we keep our cuisine and culture alive. That’s also how we instill in them a great sense of pride and place, which they’ll come to appreciate if they ever move away from home. While I love creating new recipes, the ones I cherish the most are those that my mom and great-grandmother handed down to me.

      Jim, please give my best to your family. And if you have any great tips you learned from your cousin-in-law, Chef John Besh, I would love to hear all about them.

      P.S. I hope you enjoyed the daube!

  3. Lori Pelas says:

    I love your website. I did think you should know that the link to this recipe can no longer be found. I would really like to try it when if you get time to repost it. Almost everything I have tried here was come out perfectly. Last weekend a friend and I tried crawfish bisque, it didn’t turn out so great but only because we completely underestimated the work involved. We joked next time we will just drive the three hours to the Riverwalk in New Orleans and eat it at the Mike Anderson’s in the food court LOL. However, I cook more with chicken than anything else so if you reposted this one I like very excited to try it. My son’s favorite is the chicken roban.

    • admin says:

      Hi Lori,

      Please excuse my belated response–I have been traveling a great deal with work.

      Thank you for your kind words and for alerting me to the issue with the Chicken Sauce Piquant link–I will repost that recipe soon. Hopefully, your son will enjoy it as much as he does the Chicken Roban. However, I must warn that the former carries a bit more heat than the latter.

      I’m also happy to hear that you took on the Crawfish Bisque challenge. The prep time is certainly daunting, but worth it in the end.

      Happy Fourth to you and yours! Please stay in touch!


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