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.

@joeblow2069

7 ай бұрын

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.

@dabontempscookinshow8492

2 жыл бұрын

I appreciate the love so much!!

@joeblow2069

7 ай бұрын

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!

There is no more inviting of aroma than the Cajun holy trinity in a black pot!😅

--> 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.

Aw yea u cooking my baw

😋😋😋

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

Best recipe I’ve seen yet. Looks delicious!

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

Opelousas is my moms home town Plaisance is my dad home town awesome vid doc

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!!!

@mattpatton8887

2 жыл бұрын

I'm pretty sure he used that jar roux, him.

POOOOOOO YIE SHA KEEP DEM VIDEOS COMING NOW BAW!!!

@dabontempscookinshow8492

3 жыл бұрын

Mais thank you tee! I will definitely keep postin dat every Wednesday at 3! Thanks for the support 😎

Dammit man that was a great video. I just subbed to your channel.

@danwaller5312

2 ай бұрын

Me too

U are good & detail make more dishes

Lovin the videos bruh

Wish you'd make more videos!

This looks amazing 😮

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.

“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 get to the simmer part how long does it simmer on medium low ?

Hot dam sauce est bonne!!

When you add 1 cup of pickle juice to potato salad....is that sweet or dill juice.?

@dabontempscookinshow8492

3 жыл бұрын

Good ol dill juice

Do you have a step by step for this written anywhere?

@dabontempscookinshow8492

2 жыл бұрын

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.

You need a flat serving spoon.

You forgot the celery

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.