Cajun barbecue sauce


1 pt oil
2 medium onions, finely chopped
2 green peppers, finely chopped
5 ribs of celery, finely chopped
2 cloves garlic, minced
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1/2 cup catsup
3 tbsp worcestershire sauce
3 tbsp mustard juice of one lemon salt, red and black pepper to taste

How to prepare

Heat oil in dutch oven; add onions, green pepper, celery and garlic. Cook until onions are soft. Add remaining ingredients and simmer until vegetables are tender. Add water if too thick. Sauce will separate; do not stir. Baste meat, chickens, ribs, etc., With the oil on top of sauce as it cooks on grill. 30 minutes before serving baste with the thick part of the sauce on the bottom. Serve a big bowl of the heated sauce with your meal. It is delicious on french bread. It will keep up to six weeks in the refrigerator and indefinitely in the freezer. Yields about 6 cups.

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *