Here is this morning’s brick roux for the Chicken Sauce Piquant. Brick designates the color, just a minute or so away from turning black. Chicken fat, flour, cayenne, white pepper and thyme are set over high heat and brought to the very edge of reason, finally relieved with the addition of onions, garlic, green peppers, celery, tomatoes, jalapeños and chicken stock. Pieces of chicken, fried with a coating of cayenne and white pepper, are added to this fiery mixture and stewed for awhile. This is creole in one of its most potent forms. Enjoy with a Yacht Club soda, you may need it.