Sauce piquant is one of those sauces that goes with just about anything.  We came up with this particular recipe while living in south Louisiana several years ago.  Quail or pheasant can easily be substituted, as well as just about any game.  The turkey tasso is hard to get in Texas and is optional (though it does add good flavor).  You can also experiment with smoked sausages like andouille or venson too.

3-4 pounds chicken or game, sliced into chunks

1 lb turkey tasso or other smoked sausage, sliced

24 oz can diced tomatoes

24 oz can tomato puree

10 oz can Rotel

2 large onions, chopped

1 large green pepper, chopped

6 celery stalks, finely chopped

2 tbsp minced garlic

4 cups chicken stock

5 tbsp Worchestershire sauce (we use Lea & Perrins)

2 tbsp + tobasco

1/4 - 1/2 jar prepared dark roux

1 tbsp brown sugar

Tony Chacherie's to taste

Brown chicken or game (discard fluid with venison or other red game meat).  Brown onions, green pepper, and celery until wilted.  Add stock, diced tomatoes, puree, and rotel into 8 qt pot and put heat on low.  Add chicken, tasso, tabasco, sugar, worchestershire*, and Tony's.  Add browned vegetables.  Increase heat and bring to a slow simmer.  Cover and cook down about 30 minutes.  Add roux slowly until desired thickness obtained (usually that of gravy or slightly thinner).  Cook another 10 minutes, stirring often.  Serve over rice.  Serves 10-12.

* - at first it will seem that you've over done it with the Worchestershire, but it will season as things cook down.