Cajun BBQ Sauce
Cajun BBQ sauce blends smoky, spicy, and tangy flavors with a Southern twist. Made with ingredients like paprika, cayenne, garlic, and brown sugar, it adds a bold kick to grilled meats. Its rich, zesty taste complements ribs, chicken, and burgers, delivering a fiery balance of heat and sweetness in every bite.
Equipment
- Medium saucepan
- Measuring cups and spoons
- Whisk or spoon
- Stove
Ingredients
- ¼ cup apple cider vinegar
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons molasses
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon Zatarain’s Creole mustard
- 1 tablespoon Worcestershire sauce
Instructions
- In a medium saucepan, warm the olive oil over medium heat.
- Add the apple cider vinegar, ketchup, brown sugar, molasses, and Worcestershire sauce to the pan. Stir well to combine.
- Mix in smoked paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, dried oregano, and dried thyme. Stir until all spices are evenly distributed.
- Bring the sauce to a gentle simmer. Reduce the heat to low and cook, stirring occasionally, for about 10-15 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Stir in the Zatarain’s Creole mustard and cook for another 2 minutes. Adjust seasoning if needed, adding more cayenne for heat or sugar for sweetness. Remove from heat and let the sauce cool before using.
Notes
Feel free to tweak the cayenne pepper to suit your spice tolerance. Start small and build up. Brown sugar can be replaced with honey or maple syrup for a different sweetness profile.
For an even smokier taste, add a splash of liquid smoke, but I recommend starting with less than 1/4 teaspoon. This sauce actually tastes better after a day or two as the flavors meld, so feel free to prepare it ahead of time.