Cajun Bbq Sauce Recipes

CAJUN BBQ PRAWNS

Steps:

• Preheat the grill to medium-high.
• For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
• For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop.
• Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes. Stir in the peach preserves and Anaheim chile, then stir in the barbecue sauce, molasses, rum, cider vinegar, Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool; put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving.
• For the prawns: Line a serving platter with the arugula. Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill.
• Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.

CAJUN BBQ SAUCE

Steps:

• Combine 1 cup barbecue sauce, 1/4 cup bourbon and 2 teaspoons Cajun seasoning in a saucepan. Simmer until slightly thick, stirring occasionally, 20 minutes.

CAJUN BARBECUED CHICKEN

Steps:

• In a bowl, mix the oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.

BOURBON BBQ SAUCE

Steps:

• In a saucepan combine brown sugar and bourbon. Turn heat to medium and mix well.
• Add ketchup and remaining ingredients. Stir until all is well blended.
• Heat through for about 15 to 20 minutes, stirring occasionally

BARBECUED SHRIMP - CAJUN STYLE

Steps:

• In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
• In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
• With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.

SPICY CAJUN BBQ SAUCE

Steps:

• 1. In a small saucepan over medium heat, cook chopped onion and chopped red sweet pepper in the olive oil-about 4-5 minutes til tender.
• 2. In a small bowl, whisk together the beer, cold water and Creole seasonings. Add to onion mixture and stir til thickened and bubbling. Cook and stir 2 minutes more.