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  Andouille in comforting barbecue sauce
 
Yield: 25 Servings
 
4 c Onions finely chopped      1 c Celery finely chopped
1 c Bell pepper finely chopped      1 c Parsley finely chopped
1 c Peanut oil      1 tb Garlic finely chopped
3 c Steak sauce      1/2 c Louisiana hot sauce OR
3 c Ketchup      2 tb Cayenne pepper
3 ts Salt to taste      1 c Southern Comfort Liquor
1 lb 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 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." From Justin Wilsons Outdoor Cooking With Inside Help .

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