Cajun Andouille in Whiskey Barbecue Sauce 25 servings
1 c Celery, finely chopped 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 T Garlic, finely chopped 1/2 c Louisiana hot sauce OR 2 T Cayenne pepper 1 c Whiskey Liquor
Saute celery, onions, and bell pepper, 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 Whiskey. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove.