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home > recipes > sauces and condiments > andouille barbeque sauce
from US 4 cups onions, 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 3 cups ketchup salt, to taste 1 cup Southern Comfort 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 toothpicks to spear andouille. You will need plenty of napkins, also, too. Other smoked sausages may be used, but we like andouille.

Andouille Barbeque Sauce


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list all recipes for SAUCES (340)
list all recipes by ARIELLE (2)


   

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keyword: andouille
keyword: barbeque
keyword: sauce
recipes for sauces
recipes by arielle
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(posted March 18, 2004)

from US

4 cups onions, 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
3 cups
ketchup
salt, to taste
1 cup
Southern Comfort
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 toothpicks 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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