Andouille in Barbecue Sauce 4 cups onions, finely chopped 1 cup celery, finely chopped 1 cup bell pepper, finely chopped 1 cup parsley, finely chopped 1 cup peanut oil 1 tablespoon garlic, finely chopped 3 cups steak sauce 3 cups ketchup 1/2 cup Louisiana hot sauce 2 tablespoons cayenne pepper 3 teaspoons salt, or to taste 1 cup Southern Comfort Liquor 1 pound 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 pound andouille 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 too. Source : The Our_Recipe_World --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
