Andouille in Comforting Barbecue Sauce

Dreamgoddess's Note:

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. Andouille sausage is not available in my area, so I'll substitute a local smoked sausage that my family loves.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 25 gallon.

• 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 tablespoon garlic , finely chopped
• 3 cups steak sauce
• ½ cup louisiana hot sauce or 3 cups ketchup
• 2 tablespoons cayenne pepper
• 3 teaspoons salt , to taste
• 1 cup Southern Comfort
• 1 lb andouille sausage

Directions:

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. This will keep in the refrigerator for weeks.
9. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.
10. Heat well on stove or in a chafing dish.
11. Serve with small pieces of French bread or use toothpicks to spear andouille.

Reviews

[Jeremy Crick]

We cut up some chorizo (instead of andouille) and put it into the sauce, and used it on chicken. It was great, but with a salty sausage like chorizo, using the recommended amount of salt in the recipe was a little too much. I would definitely reccomend this for anyone who loves barbeque!