Andouille In Comforting Barbecue Sauce

---------- Recipe via Meal-Master (tm) v8.03

Title: ANDOUILLE IN COMFORTING BARBECUE SAUCE
Categories: Cajun, Appetizers
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 ."

-----