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CAJUN BARBECUE SAUCE 1 c. peanut oil3 lg. onnios, chopped1 c. green peppers, chopped1 c. celery, chopped1 c. fresh parsley, chopped2 tbsp. garlic, chopped (almost whole bulb)3 c. steak sauce (30 oz. net wt.)1 c. Southern ComfortHeat oil in large pot. Add the onnios, peppers and celery, cooking until soft. Add rest of ingredients, cook covered 2 to 3 hours. Serve hot at the table as a sauce over cooked meat. ORCAJUN MARINADE AND BASTE 1/2 c. olive oil2 cloves of garlic, crushed1 t. leaf thyme1/2 ground hot red pepper1/2 tsp. black pepper1/4 c. vinegar1 tsp. leaf oregano1 tsp. salt1/2 tsp. paprikaCombine all ingredients in jar with tight fitting cover. Shake vigorously until well blended. ORCAJUN MARINADE 3 c. dry red wine (white for chicken or lamb)1 c. olive or peanut oil2 tbsp. wine vinegar1 tsp. garlic powder2 tsp. onion powder2 tsp. salt3 tbsp. Grey Poupon mustard3 tbsp. horseradish3 tbsp. lime juice2 tbsp. cayenne pepperCombine all ingredients in blender. Marinate meat at least 3 hours. JMReferences :