Andouille In Comforting Barbecue Sauce

Recipe Ingredients

4 cups	250g / 8.8oz	Onions - finely chopped
1 cup	110g / 3.9oz	Celery - finely chopped
1 cup	146g / 5.1oz	Bell pepper - finely chopped
1 cup	146g / 5.1oz	Parsley - finely chopped
1 cup	237ml	Peanut oil
1 tablespoon	15ml	Garlic - finely chopped
3 cups	711ml	Steak sauce
1/2 cup	118ml	Louisiana hot sauce or
3 cups	711ml	Ketchup
2 tablespoons	30ml	Cayenne pepper
3 teaspoons	15ml	Salt - to taste
1 cup	237ml	Southern comfort liquor
1 lb	454g / 16oz	Andouille sausage

Recipe Instructions

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 toothpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille."

From Justin Wilson's "Outdoor Cooking With Inside Help ."

Source:
Emeril Lagasse

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