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Recipe by: ellyot
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See below ingredients and instructions of the recipe
4 c Onions, finely chopped 1/2 c Louisiana hot sauce OR
1 c Celery, finely chopped 3 c Ketchup
1 c Bell pepper, finely chopped 2 T Cayenne pepper
1 c Parsley, finely chopped 3 t Salt, to taste
1 c Peanut oil 1 c Southern Comfort Liquor
1 T Garlic, finely chopped 1 lb Andouille sausage
3 c Steak sauce
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 ."
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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