Sweet and Spicy Bayou Barbecue
The Holy Trinity of Cajun Cooking
Seasoning is an integral part of Southern Louisiana’s Cajun cooking. Almost every dish begins with a vegetable seasoning base of onion, celery and bell pepper, named by predominantly Catholic Cajuns after the “Holy Trinity” as a sign of its importance in Cajun cuisine.
Garlic and other spices are never far behind in the mix. In this sweet, spicy and rustic Cajun-style Bayou Barbecue, I take a few liberties and create a seasoning base that is an enticing blend of sweet onions, red or green bell peppers and garlic. The smoky Andouille sausage and Louisiana hot sauce take center stage in this versatile barbecue that can be served as an appetizer with crusty French Bread, side dish or main course served over pasta or in a warm panino.
Hot and Spicy off the Grill
Rustic Versatility
For a prettier presentation, you can skewer the sliced sausage and vegetables before or after grilling, but personally I prefer to skip the effort and just enjoy the spicy caramelized taste straight out of the grilling foil.
Ingredients
1 lb Andouille chicken sausage (or pork), sliced
1 red or green bell pepper, chopped
1 medium white onion, chopped
6 Garlic cloves, minced
1/4 tsp Celery Salt
8 oz Sweet and Sour Sauce
2 oz Bourbon
4 oz Louisiana Hot Sauce
Aluminum Foil
Preparation
- Slice the sausage and chop the vegetables into bite size morsels.
- Combine the garlic, celery salt, sweet and sour sauce, bourbon and hot sauce in a large bowl. Stir in the sausage and vegetables and combine.
- Tear off a large piece of aluminum foil and place on the counter top. Pour in the sausage mix and wrap the foil around it to form a pouch. Use additional foil as necessary making sure to seal tightly so the sauce can't leak out.
- Light a grill to high heat and grill the foil pouch for 45 minutes, turning every 15 minutes.
- Serve the sausage, peppers and onions in a bowl with crusty bread or thread them onto metal skewers.
Caramelized Sausage, Peppers and Onions
Suggested Wine Pairings
This sweet and spicy dish begs for a bright wine with enough fruit and spice to stand up to it and acidity to help cut through the richness of the Andouille sausage. If you like reds, look for one with intense berry fruit and peppery notes, like a Zinfandel or Syrah from California. Ironically enough, there is an Australian Grenache-Syrah-Mourvèdre blend that is called the Holy Trinity and happens to pair wonderfully with this dish. For white wine lovers, try a crisp and refreshing Sauvignon Blanc or an off-dry Riesling or Chenin Blanc to help tame the heat.
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