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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 25 |
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Directions: 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 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 ."
| Ingredients:
4 Cup(s) onions, finely chopped 1/2 c louisiana hot sauce or
1 Cup(s) celery, finely chopped 3 c ketchup
1 Cup(s) bell pepper, finely chopped 2 tb cayenne pepper
1 Cup(s) parsley, finely chopped 3 ts salt, to taste
1 Cup(s) peanut oil 1 c southern comfort liquor
1 Tablespoon(s) garlic, finely chopped 1 lb andouille sausage
3 Cup(s) steak sauce |
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