Cajun Tomato + Pepper Sauce

by Sarah on September 24, 2013 · 5 comments

By now y’all know my penchant for creating my own meals at restaurants.

So it should come as now surprise that, despite honing in immediately on the Caribbean Shrimp Tacosgrilled coconut rum shrimp with pineapple salsa— while dining at Local Catch here in Tuscaloosa, I also zeroed in on the words “NOLA Sauce.”IMG_20130907_202717 (1024x576)

Clearly I  made the right choice in asking for a side of that as well, because although the fresh shrimp and astonishingly good cheese grits fought hard, that cajun-style BBQ sauce was the best thing on my plate (and also in my to-go box*)

*I asked for extra. Can you blame me?IMG_20130907_192955_179 (1024x576)

I went home, and (this time) I did my research.IMG_3696 (1024x683)

Then I made my own spin on the savory, spicy, tomato-and-pepper BBQ sauce described in a number of recipes I found.

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Of course, mine isn’t authentic. And it isn’t as rich.IMG_3662 (1024x683)

Because part of the reason that NOLA Sauce is so dang delicious is the obvious abundance of beautiful butter melted throughout.

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I’m definitely not anti-butter, I just never seem to have it around.IMG_3752 (1024x682)

The overabundance of butter extract I have from my previous small business venture really just isn’t the same, so although you could try that trick, if you want to get truly N’awlins about it…add some melted butter to your hot sauce. [And definitely don’t try any other hot sauce but Tabasco.]IMG_3671 (1024x684)

But if you don’t, well, guess what?IMG_3820 (1024x681)

It’s still pretty darn good. (Also perhaps slightly better for your heart.)IMG_3831 (1024x683)

I roasted kuri squash in it, and put it on dry fried tofu.IMG_3871 (1024x683)

Be inspired by Brittany and make a Cajun BBQ Tuna (which I plan on eating for lunch today).IMG_4313 (1024x683)

Or just find it wherever ketchup is sold used.

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Cajun Tomato + Pepper Sauce

  • 1 8-0z. can tomato sauce
  • 1 roasted red pepper (or the jarred equivalent)
  • 1/2 cup sliced sweet onion
  • 1-2 cloves garlic
  • 3 Tbsp. Worcestershire sauce
  • 2 Tbsp. lemon juice
  • 1 Tbsp. liquid aminos or soy sauce
  • 1 Tbsp. dried thyme
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground mustard
  • Tabasco, to taste
  • BUTTER (optional)
  1. Soften onion and garlic in water in a frying pan over medium heat.
  2. Combine all ingredients in a food processor.
  3. Blend until smooth.
  4. Pour tomato sauce into a small saucepan. Bring to  simmer and cook until reduced.
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{ 5 comments… read them below or add one }

lindsay September 24, 2013 at 7:27 am

that is my (our) kind of sauce. Cajun is freakin fabulous! You are one saucy lady.


Hannah @ CleanEatingVeggieGirl September 24, 2013 at 2:41 pm

This sounds amaaazing!! I bet it is definitely so awesome on Mexican food and on runny eggs!


Amy @ Long Drive Journey September 25, 2013 at 11:05 am

Being from Louisiana, I always cringe when I see the words “cajun” on the menu. For some reason there are very few places that actually get the cajun thing right (at least few places outside of south Louisiana). BUT that being said, this sauce looks really good! I’m glad you didn’t leave out the Tabasco, even if you held the butter :)


Heather @ Better With Veggies September 28, 2013 at 11:28 am

Anything cajun has my name on it – YUM! And I am not a fan of buttery sauce, so this is more my speed. :)


Heather @ Kiss My Broccoli September 29, 2013 at 12:15 am

It’s no secret…butter makes everything better! Mmmm!


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