An exceptional barbecue dish, with a sauce that is full of intense flavors.
- 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 or
- 3 Cups ketchup
- 2 Tablespoons cayenne pepper
- 3 teaspoons salt, to taste
- 1 Cup Southern Comfort liquor
- 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 pound andouille or smoked sausage 1/4 inch thick and combine with 1 Cup sauce. Heat well on stove or in a chafing dish.
From Justin Wilsons "Outdoor Cooking With Inside Help."
Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too.