Andouille in Comforting Barbecue Sauce
Keys: Cajun Appetizers Bbq Ethnic Barbequed Barbecued
Yield: 25 Servings
Ingredients:
4 cup Onions, finely chopped
1 cup Celery, finely chopped
1 cup Bell pepper, finely chopped
1 cup Parsley, finely chopped
1 cup Peanut oil
1 tbl Garlic, finely chopped
3 cup Steak sauce
1/2 cup Louisiana hot sauce OR
3 cup Ketchup
2 tbl Cayenne pepper
3 tsp Salt, to taste
1 cup Southern Comfort Liquor
1 lb Andouille sausage
Method:
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."
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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