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 Tacos—grilled coconut rum shrimp with pineapple salsa— while dining at Local Catch here in Tuscaloosa, I also zeroed in on the words “NOLA Sauce.”
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*)
Because part of the reason that NOLA Sauce is so dang delicious is the obvious abundance of beautiful butter melted throughout.
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.]
Be inspired by Brittany and make a Cajun BBQ Tuna (which I plan on eating for lunch today).
Or just find it wherever ketchup is
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)
- Soften onion and garlic in water in a frying pan over medium heat.
- Combine all ingredients in a food processor.
- Blend until smooth.
- Pour tomato sauce into a small saucepan. Bring to simmer and cook until reduced.