Cajun Andouille in Comforting 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
1/2 cup Louisiana hot sauce
3 cups ketchup
salt, to taste
1 cup Southern Comfort
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 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.