| 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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”