Andouille in Barbecue Sauce
Regi Dean's Recipes 08/25/99
Cajun
Justin Wilsons
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Andouille sausage	1 lb
Bell pepper, finely chopped	1 c
Cayenne pepper	2 tb
Celery, finely chopped	1 c
Garlic, finely chopped	1 tb
Ketchup	3 c
Louisiana hot sauce OR	1/2 c
Onions, finely chopped	4 c
Parsley, finely chopped	1 c
Peanut oil	1 c
Salt, to taste	3 ts
Southern Comfort Liquor	1 c
Steak sauce	3 c
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 25 servings

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. 

"Other smoked sausages may be used, but we like andouille." 
From Justin Wilsons
"Outdoor Cooking With Inside Help ."