Tinfoil Chef

Saute four cups of onions, a cup of celery, a cup of bell pepper, and a cup of parsley (all finely chopped) in extra virgin olive oil until the onions are clear. Add a tablespoon of minced garlic and cook for another five minutes or so.

Add 3 cups of steak sauce and either a half cup of Louisiana hot sauce or three cups of ketchup, add salt to taste and add a cup of Southern Comfort liquor.

Give it a good stir while bringing it to a boil, then lower the heat and let it simmer for 2 to 3 hours.

This recipe makes about 3/4 gallon of sauce that will keep in the refrigerator for several weeks.

Slice a pound of andouille or smoked sausage 1/4 inch thick and heat it with a cup of the sauce.

4 cups of finely chopped onions
1 cup of finely chopped celery
1 cup of finely chopped green bell pepper
1 cup of finely chopped parsley
extra virgin olive oil
1 tablespoon of minced garlic
3 cups of steak sauce
1/2 cup of Louisiana hot sauce OR
3 cups of ketchup
2 tablespoons of cayenne pepper
3 teaspoons of salt
1 cup of Southern Comfort Liquor
1 pound of Andouille sausage

Technorati Tags: andouille saussage, cajun recipe, barbecue sauce, southern comfort

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