Ingredients

4 C. onions, finely chopped
1 C. bell pepper, finely chopped
1 C. peanut oil
3 C. steak sauce
3 C. ketchup
3 tsp. salt, to taste
1 pound andouille sausage
1 C. celery, finely chopped
1 C. parsley, finely chopped
1 Tbsp. garlic, finely chopped
1/2 C. louisiana hot sauce or
2 Tbsp. cayenne pepper
1 C. southern comfort liquor

Cooking Instructions

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 pound. andouille or smoked sausage 1/4 inch thick and combine with 1 C. sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teeth picks to spear andouille.
 
 
"Give us this day our daily bread." (Matthew 6:11)