Title: Cajun Andouille in Comforting Barbecue Sauce
Categories: Bbq Ethnic Meat
Yield: 25 Servings
| 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 | tb | Garlic, finely chopped |
| 3 | c | Steak sauce |
| 1/2 | c | Louisiana hot sauce or |
| 3 | c | Ketchup |
| 2 | tb | Cayenne pepper |
| 3 | ts | 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
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 toothpicks to spear andouille. You will need plenty of
napkins, also, too. "Other smoked sausages may be used, but we like
andouille.