Homemade BBQ Sauce is always a step above anything you'll find in a bottle, and this Cajun BBQ Sauce proves it. Sweet cane syrup, smoky spices, and a touch of Creole seasoning create a rich, tangy sauce with just enough kick to let you know it's from South Louisiana. Best of all, it's ready in about 30 minutes-and there's no angst!
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Cajun Flavor in a Homemade BBQ Sauce
Traditional South Louisiana barbecue isn't defined by one signature sauce, but Cajun cooks have long grilled and smoked pork, chicken, sausage, and wild game. This homemade BBQ sauce borrows those familiar flavors-Creole seasoning, cane syrup, smoky spices, and optional heat-to create a sauce that's unmistakably South Louisiana.
Here's What You Need
Ingredient Notes
- Cane Syrup: Cane syrup gives this BBQ sauce its signature South Louisiana flavor with rich caramel sweetness. If needed, substitute dark brown sugar, molasses, honey, or maple syrup, keeping in mind each will change the flavor slightly.
- Prepared Mustard: Yellow mustard adds tang and balances the sweetness of the cane syrup. Dijon or spicy brown mustard will create a bolder flavor.
- Apple Cider Vinegar: Apple cider vinegar brightens the sauce and balances its sweetness. White vinegar can be substituted for a slightly sharper taste.
- Creole Seasoning: Creole seasoning adds savory herbs, spices, and mild heat. Salt levels vary by brand, so taste before adding more salt.
- Jalapeño and Cayenne (Optional): Adjust the heat to your taste. Remove the jalapeño's seeds and membranes for a milder sauce, or leave some in and add cayenne for extra spice.
Cookware
This is the cookware I used making this recipe:
Glass prep Bowls, Cambro Prep Bowls, Glass Measuring Cups, Measuring Cups, Saucepan, Whisk.
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Here's What You Do
First...you have a beer. This is the type of recipe you make for a cookout or a family gathering. It's fun, so making it should be fun. Pop the cap off a beer and sit down to read the recipe all the way through. Make sure you have all the ingredients, and you know what you are going to do with them.
Mise en place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything's ready to go, most of the work is behind you-and the cooking becomes simple, seamless, and enjoyable.
Combine the Ingredients and Simmer
What happens in this step? As the sauce simmers, the sugar, vinegar, herbs, and spices meld into a smooth, glossy sauce. The flavors deepen, the spices mellow, and the sauce thickens just enough to coat a spoon.
Lagniappe Tips
- Taste before serving. Adjust the heat with a pinch of cayenne or brighten the flavor with a splash of apple cider vinegar.
- Blend for a smoother sauce. If you prefer a silky texture, especially when using jalapeño, blend the finished sauce with an immersion blender or regular blender after it has cooled slightly.
- Use it beyond the grill. This sauce also makes an excellent glaze for meatloaf, roasted chicken, baked beans, or grilled vegetables.
Hints and Tips (FAQ)
The sugars in BBQ sauce can scorch and become bitter if applied too early. Brush the sauce onto chicken, ribs, burgers, or other grilled meats during the last 10 minutes of cooking so it caramelizes without burning. Serve extra sauce at the table or toss it with pulled pork after shredding.
If you don't have cane syrup, don't worry. Dark brown sugar is the closest substitute for body and flavor, while molasses provides a deeper, more robust taste. Honey creates a lighter, milder sauce, maple syrup adds a sweeter flavor, and corn syrup contributes sweetness with very little additional flavor. Start with a little less than the recipe calls for, then taste and adjust as needed.
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Serving Suggestions
Brush Cajun BBQ Sauce onto chicken, ribs, pork chops, burgers, smoked sausage, or grilled shrimp during the last 10 minutes of cooking. Serve extra sauce alongside pulled pork, brisket, grilled fish, or wild game. It also makes a flavorful dipping sauce for fries, onion rings, and roasted potatoes.
Other great BBQ Sauces from Sweet Daddy D!
Got a cookout going? Don't forget these other great sides from Sweet Daddy D:
Leftover, Storage, and Reheating Tips
This BBQ Sauce can be kept in the fridge for about 2 weeks if tightly sealed in an airtight container. You can reheat it on the stove or serve it cold or at room temperature.
You can also freeze this sauce for up to 3 months. Again, it must be sealed tightly in an airtight container. Make sure to leave some headroom for expansion. Defrost it in the fridge overnight and reheat on the stove, or serve it cold or at room temperature.
Creative Ways to Use Leftover BBQ Sauce
Stir it into pulled pork, brush it on meatloaf, glaze roasted chicken, mix it into baked beans, or warm it with chopped leftover pork or beef for quick barbecue sandwiches.
Check out these other great recipes from Sweet Daddy D:
Tell Us About It!
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Yeah You Right!
Recipe
Cajun BBQ Sauce
Here's What You Need
- 1 cup ketchup
- 1 cup cane syrup
- 1 cup prepared mustard
- ¼ cup Worcestershire sauce
- ½ cup apple cider vinegar
- 1 tablespoon jalapeno finely chopped (Optional-See Notes)
Herbs and Spice Blend
- 1 tablespoon sweet smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon Creole seasoning
- ½ teaspoon kosher salt
- 1 teaspoon cayenne optional
Here's What You Do
- Finely chop the jalapeno (if using); combine the Herb and Spice Blend together thoroughly.
- Whisk all the wet ingredients together in a saucepan over medium heat and bring to a simmer. Add the Jalapeno (if using) and the Herb ad Spice Blend, whisk to incorporate all the all ingredients.
- Return the sauce to a simmer. Reduce the heat to maintain a low simmer for about 15 to 20 minutes.
- This can be served right away or kept in an airtight jar in the refrigerator for 2 weeks.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Pat says
Tried this sauce to put over a cajun meatloaf and the wife and kid said that this was their favorite sauce out of about 6 different BBQ sauces we have tried over the last year including Meat Mitch Whomp Sauce. Loved the sauce, Thanks for sharing the recipe.
Sweet Daddy D says
Thanks for giving the recipe a try, Pat. So glad you liked it.
Bob Waits says
What is the difference in Louisiana cane vinegar and cider vinegar
Sweet Daddy D says
Hey Bob, the main difference is that one is made from apples and the other sugar cane. Cane vinegar is not real sweet and a little less acidic than cider vinegar. I am not very experienced with cane vinegar. Cider vinegar is used in a wider variety of dishes from marinades to salad dressings to coleslaw (among many other things) where cane vinegar is a little narrower in use. Cider vinegar can be substituted for cane vinegar, although I have not done that.
Sweet Daddy D says
Following up, if you are thinking of using cane vinegar in the Cajun BBQ Sauce recipe, although I have not done that, I think it would be fine. I've read that cane vinegar is good in sweet and sour dished as well as meat dishes. Sounds perfect. Let me know if you try it.
Grady says
You have what is in sauce but how much of each ingredients you need to make the sauce
Sweet Daddy D says
Hey Grady, at the top of the recipe you can click on the "Jump To Recipe" button and you will go right to the recipe card with all the detailed ingredients quantities, and instructions. Alternately just scroll to the very bottom of the article and you'll find the recipe card. It also has a Print Recipe button that will print out the Recipe Card. Thanks, and enjoy.