Andouille in Comforting Barbecue Sauce

Title: Andouille in Comforting Barbecue Sauce

Categories: Cajun Appetizers Servings: 25

4 c Onions, finely chopped

1 c Celery, finely chopped

1 c Bell pepper, finely chopped

1 c Parsley, finely chopped

1 c Peanut oil

1 T Garlic, finely chopped

3 c Steak sauce

1/2 c Louisiana hot sauce OR 3 c Ketchup

2 T Cayenne pepper

3 t Salt, to taste

1 c Southern Comfort Liquor 1 lb Andouille sausage 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

2 to 3 hours.

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

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 ." --