Cajun Barbecue Sauce Recipe

If you’re versed in Louisiana cuisine, you know that Cajun food is spicy, delicious and one-of-a-kind. Emblematic of the state’s storied history, Cajun food is “country” food that emphasizes spices, vegetable medleys and herbs like paprika and thyme.

Cajuns don’t shy away from barbecue, either. The condiment compliments smoked meats like brisket, boudin, tasso and andouille. Try a world-famous barbecue sauce at Johnson’s Boucaniere in downtown Lafayette, or learn how to make your own below.

This recipe is provided by Louisiana Kitchen and Culture Magazine.

Ingredients for Cajun Barbecue Sauce:

• 3 tablespoons vegetable oil
• 2 large red onions, chopped
• 1 bell pepper, chopped
• 2 jalapeños, chopped (optional)
• 4 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 small can tomato paste
• ½ cup Steen’s molasses
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 2 quarts rich broth, your choice
• 3 bay leaves
• ¼ cup cane vinegar
• 1 lemon, quartered and seeded
• 1 orange, quartered and seeded

Method of Preparation:

Heat oil in a Dutch oven over medium-high heat. Add red onions, bell pepper, jalapeños (if using) and garlic; sauté 5 minutes to sweat.

Add tomatoes, tomato paste, molasses, paprika, chili powder and oregano; cook 5 minutes, while stirring constantly. Deglaze with 1 cup broth.

Pour into a slow cooker with remaining broth, bay leaves, cane vinegar, lemon and orange slices. Place heat on low, cover with lid and simmer for 7 hours.

Remove lid to evaporate excess steam, increase heat to high and simmer about 1 hour or until mixture has reduced and is thick. Remove bay leaves. Purée if desired. Taste; adjust flavor with extra seasoning, molasses and vinegar if desired. Makes about 2 quarts.

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