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Add a photoServings: 12
Ingredients
- 4 c. Onions, finely minced
- 1 c. Celery, finely minced
- 1 c. Bell pepper, finely minced
- 1 c. Parsley, finely minced
- 1 c. Peanut oil
- 1 Tbsp. Garlic, finely minced
- 3 c. Steak sauce
- 1/2 c. Louisiana warm sauce Or possibly
- 3 c. Ketchup
- 2 Tbsp. Cayenne pepper
- 3 tsp Salt, to taste
- 1 c. Southern Comfort Liquor
- 1 lb Andouille sausage
Directions
- Saute/fry onions, celery, bell pepper, and parsley in peanut oil till the onions are clear or possibly tender. Add in garlic and cook a little longer. Add in steak sauce, warm sauce, and ketchup. Add in salt to taste. Add in Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hrs.
- Makesabout 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 pound andouille or possibly smoked sausage 1/4 inch thick and combine with 1 c. sauce. Heat well on stove or possibly in a chafing dish. Serve with small pcs of French bread or possibly use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 12 servings | |
| Calories 427 | |
| Calories from Fat 271 | 63% |
| Total Fat 30.44g | 38% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 2445mg | 102% |
| Potassium 760mg | 22% |
| Total Carbs 34.01g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 24.5g | 16% |
| Protein 8.57g | 14% |
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