• 1 cup ketchup
• 1 cup Lazy Magnolia beer
• 6 tablespoons packed light brown sugar
• 1 1/2 teaspoons crushed red pepper

Description:

Servings: 4

Difficulty: Easy

Cook Time: 1-30 min

In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.

D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.

*Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

Instructions:

Combine the ketchup, beer, brown sugar and crushed red pepper in a saucepan and bring to a boil. Reduce heat slightly and continue to cook at a steady simmer until the sauce is translucent and reduces to a consistency thick enough to coat the back of a spoon, 5 to 10 minutes. Set aside. You should have about 1 1/4 cups of sauce.

Yield: 1 1/4 cups