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-> [Andouille, Appetizers, Barbecue, Creole & Cajun, Meats, Southern] -> [Andouille in comforting barbecue sauce Recipe] |
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Andouille in comforting barbecue sauce
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| Artist: |
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| Categories: |
Andouille, Appetizers, Barbecue, Creole & Cajun, Meats, Southern |
| Yield: |
25 |
| Rating: |
0 |
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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
| tbsp | Garlic, finely chopped | | 3
| cup | Steak sauce | | 1/2
| cup | Louisiana hot sauce or | | 3
| cup | Ketchup | | 2
| tbsp | Cayenne pepper | | 3
| tsp | Salt, to taste | | 1
| cup | Southern comfort liquor | | 1
| lbs | Andouille sausage |
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Procedures:
| 1 | Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. | | 2 | Add garlic and cook a little longer. | | 3 | Add steak sauce, hot sauce, and ketchup. | | 4 | Add salt to taste. | | 5 | Add southern comfort. | | 6 | Bring to a boil. | | 7 | Lower heat and cook for 2 to 3 hours. | | 8 | Makes about ?gallon. | | 9 | This will keep in the refrigerator for weeks. | | 10 | Slice 1 lb. andouille or smoked sausage ?inch thick and combine with 1 cup sauce. | | 11 | Heat well on stove or in a chafing dish. | | 12 | Serve with small pieces of french bread or use teethpicks to spear andouille. | | 13 | You will need plenty of napkins, also, too. | | 14 | "other smoked sausages may be used, but we like andouille." from justin wilsons "outdoor cooking with inside help . |
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