| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | Cajun, Sauces | 1 | Servings |
INGREDIENTS
| 2 | c | Onion, chopped |
| 1/2 | c | Bell pepper, chopped |
| 1/2 | c | Olive oil |
| 2 | tb | Garlic, chopped |
| 2 | c | Ketchup |
| 2 | tb | Parsley, dried |
| 2 | tb | Lemon juice |
| 1/2 | c | Wine vinegar |
| 4 | ts | Salt |
| 1/4 | c | Louisiana hot sauce |
| 1 1/2 | c | Dry red wine |
| 1/2 | ts | Celery seed |
| 1 | c | Steak sauce |
INSTRUCTIONS
Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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