Post by April B. on Feb 24, 2003 8:19:25 GMT -6
Cajun Andouille in Comforting Barbecue Sauce
25 servings
4 c Onions, finely chopped
1 c Bell pepper, finely chopped
1 c Peanut oil
3 c Steak sauce
3 c Ketchup
3 t Salt, to taste
1 lb Andouille sausage
1 c Celery, finely chopped
1 c Parsley, finely chopped
1 T Garlic, finely chopped
1/2 c Louisiana hot sauce OR
2 T Cayenne pepper
1 c Southern Comfort Liquor
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.
25 servings
4 c Onions, finely chopped
1 c Bell pepper, finely chopped
1 c Peanut oil
3 c Steak sauce
3 c Ketchup
3 t Salt, to taste
1 lb Andouille sausage
1 c Celery, finely chopped
1 c Parsley, finely chopped
1 T Garlic, finely chopped
1/2 c Louisiana hot sauce OR
2 T Cayenne pepper
1 c Southern Comfort Liquor
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.