4 cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped bell pepper
1 cup finely chopped parsley
1 cup peanut oil
1 tablespoon garlic, minced
3 cups steak sauce
1/2 cup Louisiana hot sauce
2 tablespoons cayenne pepper
1 cup Southern Comfort
1 pound andouille sausage, cut up
Servings: 25
1. 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.
2. 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. Serve with small pieces of French bread or use toothpicks to spear andouille. You will need plenty of napkins, also, too.
Yield: 3/4 gallon
1 cup finely chopped celery
1 cup finely chopped bell pepper
1 cup finely chopped parsley
1 cup peanut oil
1 tablespoon garlic, minced
3 cups steak sauce
1/2 cup Louisiana hot sauce
2 tablespoons cayenne pepper
1 cup Southern Comfort
1 pound andouille sausage, cut up
Servings: 25
1. 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.
2. 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. Serve with small pieces of French bread or use toothpicks to spear andouille. You will need plenty of napkins, also, too.
Yield: 3/4 gallon
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