From Paul Prudhomme's kitchen · K-Paul's Louisiana Kitchen, New Orleans
stove · bbq sauce
NATIONAL AWARD WINNERLouisiana Kitchen BBQ Sauce
From an award-winning kitchen
Ratio
CHICKEN STOCK 480CHILI SAUCE 360HONEY 240ORANGE JUICE 75LEMON JUICE 30TABASCO 5
Ingredients
- BACON227 g
- ONION225 g
- CHICKEN STOCK480 ml
- CHILI SAUCE360 ml
- HONEY240 ml
- PECANS80 g
- ORANGE JUICE75 ml
- LEMON JUICE30 ml
- GARLIC20 g
- TABASCO5 ml
- BUTTER57 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Cajun–Creole chef of K-Paul's Louisiana Kitchen in New Orleans (closed); James Beard Who's Who. National ambassador for blackened fish and Louisiana seasoning blends; died 2015.
Originally published as Louisiana Kitchen BBQ Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Louisiana Kitchen (Prudhomme reprints) (published as “Louisiana Kitchen BBQ Sauce”). Full citation lives in Provenance.