Spicy Barbecued Sauce!

Louisiana barbecued sauce can be used in boiled potatoes or paneer for vegetarians or fish is that sort of magical dish that’s intensely flavored, super fast to cook, and perfect for entertaining. 


1/2 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon paprika

2 bay leaves, crushed

4 tablespoons (1/2 stick) butter

2 garlic cloves, minced

1/4 cup white wine

1/2 cup chicken/vegetable stock

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

1 pound vegetable of your choice like potato (boiled and chopped)

2 tablespoons minced fresh parsley
Hot crusty French bread, for serving


 In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
 In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
 Add the vegetable, reduce the heat to low, and cook, turning once, 3 to 5 minutes.
 Sprinkle with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.