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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