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Louisiana Barbecue Sauce

Monday, 16 November 2009

Description

This is my version of a recipe that originally appeared in Mary Land’s 
Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a
bit, and added a few other spices. This sauce is served with grilled
seafood and chicken, but if you wanted to sneak it onto some steamed
shrimp or crawdads, I wouldn’t turn you in to the food police. It will
keep in the refrigerator for a week and freezes nicely.

Ingredients

At a glance
Cuisine
Cajun/Creole
Ingredient
Vegetable
Difficulty
Moderate
Heat Level
3
Chile
Hot Sauce/Salsa
Meal/Course
Sauce/Marinade/Rub
Makes
3 cups
1/4 cup diced onion
1 tablespoon vegetable oil
1 clove garlic, minced
1 15 1/2-ounce can diced tomatoes, drained
1/3 cup honey
2 tablespoons distilled vinegar
3 bay leaves
2 tablespoons Louisiana-style hot sauce, or more to taste
2 teaspoons dry mustard
1/2 teaspoon dried thyme
1 1/2 teaspoons freshly ground black pepper
Salt to taste

Methods/steps

Saute the onion in the oil in a skillet until soft, add the garlic and 
saute for two minutes more. Transfer the onion and garlic mixture to a
saucepan, add the remaining ingredients and bring to a boil. Reduce the
heat to low and simmer, uncovered, for 1 hour. Remove the bay leaves,
place the mixture in a blender or food processor and process until just
blended.

 

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