Andouille in Comforting Barbecue Sauce

Title:
Andouille in Comforting Barbecue Sauce

Yield:
25 Servings

Categories:
Cajun,
Appetizers




Ingredients:





     4 c  Onions, finely chopped


     1 c  Bell pepper, finely chopped


     1 c  Peanut oil


     3 c  Steak sauce


     3 c  Ketchup


     3 ts Salt, to taste


     1 lb Andouille sausage


     1 c  Celery, finely chopped


     1 c  Parsley, finely chopped


     1 tb Garlic, finely chopped


   1/2 c  Louisiana hot sauce OR


     2 tb Cayenne pepper


     1 c  Southern Comfort Liquor






 Saute onions, celery, bell pepper, and parsley in peanut oil until the


 onions are clear or tender.  Add garlic and cook a little longer.  Add


 steak sauce, hot sauce, and ketchup.  Add salt to taste.  Add Southern


 Comfort.  Bring to a boil.  Lower heat and cook for 2 to 3 hours.


 Makes about 3/4 gallon.  This will keep in the refrigerator for weeks.


 Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with


 1 cup sauce.  Heat well on stove or in a chafing dish.  Serve with small


 pieces of French bread or use teethpicks to spear andouille.  You will


 need plenty of napkins, also, too.


 "Other smoked sausages may be used, but we like andouille."


 From Justin Wilsons "Outdoor Cooking With Inside Help ."


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip