Old-School Louisiana Cooking: Pig Feet Sauce Piquant Recipe
There’s something magical about the smell of a good sauce piquant simmering on the stove that takes me right back to Sunday dinners in Louisiana when my children were smaller. It’s the kind of smell that tells you home is near. Living in Southeastern Louisiana, this dish was cooked after church, rich, spicy, and made with love.
Pig feet may not be the fanciest cut of meat, but once they simmer down into that tangy, spicy tomato gravy tomato, they transform into something unforgettable. This is true soul food-the kind that connects generations and carries memories in every bite. 🐖
A sauce piquant is a bold and spicy tomato-based sauce thickened with a roux. It is a common ingredient in Louisiana Cajun and Creole cuisine. 🍅
Over the years, I believe I have perfected this recipe. It has the perfect amount of spice, and it is a beautiful, deep crimson. It, of course, features the Holy Trinity of celery, bell pepper, and onions. Garlic and a couple of bay leaves give it an aromatic flair. The spice factor in this recipe can be adjusted by the type of Rotel that you choose. Rotel is a brand of canned tomatoes featuring green chilies. There are the Original Rotel, the Spicy Rotel, and the Mild Rotel. Rotel provides the punch of heat in this dish that makes it an underrated comfort food. Laid out over a bed of rice, this dish will hit the spot. A good sauce piquant will warm your belly and your soul. 😍
Ingredients List:
3 lbs of pig feet (cleaned and cut)
1 chopped bell pepper
1 large onion chopped
2 celery sleeves chopped
3 garlic cloves minced
1 small can of tomato paste
1 14 oz can of Rotel (according to how spicy you want it)
- 10 oz cans RO*TEL Original Diced Tomatoes & Green Chilies
- Juicy, vine-ripened tomatoes blended with select green chilies and flavorful spices
- Add the bold zest of the Southwest to your favorite recipe
2 cups of chicken stock
2 bay leaves
1 chicken bouillon cube
- Concentrated chicken flavor for soups, stews, and sauces
- Easy-to-use bouillon cubes that dissolve quickly
- Enhances dishes with rich, savory taste
Slap ya Mama seasoning salt
- AUTHENTIC LOUISIANA CAJUN SEASONING: Experience the bold and zesty flavors of Louisiana with Slap Ya Mama’s Original Ble…
- VERSATILE FOR ALL DISHES: Perfect for meats, seafood, vegetables, eggs, popcorn, and more—enhance any meal with just a s…
- ALL NATURAL AND MSG FREE: Made with high-quality, natural ingredients including salt, red pepper, black pepper, and garl…
1 1/2 teaspoon of sugar
1 cup of vegetable oil (for the roux)
1 cup of flour (for the roux)
Fresh parsley to garnish
2 1/2 cups of hot cooked rice ( I prefer the Zatarain’s parboiled rice)
- Parboiled long grain rice that always cooks up separate and fluffy, not sticky
- Can be prepared on the stove top or microwave in less than 30 minutes
- No artificial flavors, colors or preservatives; non GMO certified
How to Cook:
Clean and parboil the pig feet:
- Have 2 large pots available, a 3 qt pot is the best size.
- In one pot, you want to cover your pig feet with plain water and boil them to remove impurities. After they begin to boil, let them boil for 20 minutes. Dump the water out and then do it a second time.
Make the roux base:
- In your second pot, you want to set your start your roux, add your cup of flour, and your cup of vegetable oil. You are going to cook this on medium heat until it turns the color of golden brown. It is vital not to rush this step. Your roux is the backbone of this dish.
- After your roux turns golden brown, toss in your onions, bell peppers and celery. Saute it until it is tender.
Build your sauce:
- Add a can of tomato paste and stir it well.
- Add garlic and stir well
- Add a chicken bouillon cube
- Add can of Rotel
- Add Slap ya Mama seasoning, bay leaves and sugar
- Add pig feet into the pot
- Cover with chicken stock
Slow cook:
Cook this low and slow for 1 1/2-2 hours stirring often to prevent sticking.
Taste and finish:
Adjust seasoning to your liking:
Serve
Serve over hot rice and garnish it with parsley. Bon Appetit!
I truly believe a good meal can nourish your body, as well as your soul. This dish is one of my all-time favorites. What is one of yours? This sauce piquant reminds me of sitting at the table where stories and laughter flowed freely like the red gravy. Every pot tells a story, and this one is about patience, flavor, and authenticity. If you love authentic Southern recipes, subscribe to my blog, Inspired by Bea for more Louisiana favorites.
Drop a comment below if you grew up eating pig feet or sauce piquant- I would love to hear your story!
Cooking tips from Bea🎉
The secret is time, this is a low and slow cook. Your pig feet will be tender and tasty.
Don’t skip the Cajun seasoning, it ties all the spices together.
The sugar is needed to tone down the acidity of the tomatoes.
As a shortcut, this recipe can be done in a crockpot. All you have to do is prepare your roux first, then cook it for 6-8 hours.
