Marinades, Sauces, Rubs & Salsas

Cajun Injector Sauce

Most of the commercial injector sauces are manufactured in Louisiana, so I thought it only fitting to offer a recipe for a Cajun variation.

Cajun Injector Sauce

Recipe Notes

Yield: 1-1/2 cups; enough for 4 chickens or 2 turkeys

Ingredients

1 cup unsalted chicken broth, preferably homemade
4 tablespoons (1/2 stick) salted butter
2 tablespoons white wine or dry vermouth
4 tablespoons Ragin' Cajun Rub or a good commercial brand (see step 1)
1/2 teaspoon freshly ground white pepper
Coarse salt (kosher or sea), to taste

Recipe Steps

Step 1: Combine all the ingredients (including the Ragin’ Cajun Rub but not the salt), in a nonreactive saucepan and warm over medium heat just until the butter melts and the salt crystals dissolve. Correct the seasoning, adding salt if needed.

Step 2: Cool to warm room temperature (the butter should remain liquid), then put it in the injector and fire away.