Andouille in Comforting Barbecue Sauce


Andouille in Comforting Barbecue Sauce

Cajun Shrimp Andouille Alfredo-the hubby loves cajun pasta, as do I! Comeaux’s Inc… It’s greatly chilled, but it’s just as good to eat as soon as you make it.


4 c Onions, finely chopped
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 T Garlic, finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 T Cayenne pepper
3 t Salt, to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage


Procedures: 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-other n 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.” From Justin Wilsons “Outdoor Cooking With Inside Help

Keywords: Andouille in Comforting Barbecue Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *





Antipasto Kabobs

Anchor Bar Buffalo Wings