duckie

Andouille In Comforting Barbecue Sauce

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Serving Size : 25 servings.
Category : Cajun


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 cup Louisiana hot sauce or
3 cups ketchup
2 tablespoons cayenne pepper
3 teaspoons salt -- to taste
1 cup southern comfort liquor
1 pound andouille sausage

Ready, set, cook!

Sauté 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." >From Justin Wilson's "Outdoor Cooking With
Inside Help ."

duckie

Andouille In Comforting Barbecue Sauce

--------------------------------------------------------------------------------

Serving Size : 25 servings.
Category : Cajun


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 cup Louisiana hot sauce or
3 cups ketchup
2 tablespoons cayenne pepper
3 teaspoons salt -- to taste
1 cup southern comfort liquor
1 pound andouille sausage

Ready, set, cook!

Sauté 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." >From Justin Wilson's "Outdoor Cooking With
Inside Help ."

duckie ®

Andouille In Comforting Barbecue Sauce

--------------------------------------------------------------------------------

Serving Size : 25 servings.
Category : Cajun


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 cup Louisiana hot sauce or
3 cups ketchup
2 tablespoons cayenne pepper
3 teaspoons salt -- to taste
1 cup southern comfort liquor
1 pound andouille sausage

Ready, set, cook!

Sauté 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." >From Justin Wilson's "Outdoor Cooking With
Inside Help ."