Andouille in Comforting Barbecue Sauce
Serves: 25

4 cups onion -- 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
1/2 cup Louisiana hot sauce OR
3 cups Ketchup
2 tablespoons Cayenne pepper
3 teaspoons salt -- to taste
1 cup Southern Comfort Liquor
1 pound 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.