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Sauce piquant, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slightly rusty color. Although called “peppery”, the sauce has just the right touch of spice.
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This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, I knew this unusual dish would be the perfect choice.
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Poached Nutria meat with pasta. Recipe by Chef Philippe Parola
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Nutria meat over selected mixed greens with Cucumber, Tomato and Avocado.
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Despite looking like a giant rat, wild nutria are clean animals. They consume plants only and among the healthiest of meats to consume.