Cajun Andouille in Comforting Barbecue S
Source of Recipe
Aunt Saunny
4 cups onions, finely chopped
1 cup celery, finely chopped
1 cup bell pepper, finely chopped
1 cup parsley, finely chopped1 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 whiskey.
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.
Other smoked sausages may be substituted if need be.
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