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
"