The Recipe Bin: Cajun - Appetizers & Snacks

    Andouille in Comforting Barbecue Sauce
     
     
    4 cups 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 cups Steak Sauce
    ½ cup Louisiana Hot Sauce (OR)
    3 cups Ketchup (
    )
    2 tbsp Cayenne Pepper
    3 tsp Salt (To Taste)
    1 cup 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 ¾ gallon.
    • This will keep in the refrigerator for weeks.
    • Slice 1 lb andouille or smoked sausage ¼ 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.
     
    Makes approximately 25 servings.

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