Title: Andouille in comforting barbecue sauce
 Categories: Cajun, Appetizers
      Yield: 25 Servings
 
      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 tb Garlic, finely chopped
      3 c  Steak sauce
    1/2 c  Louisiana hot sauce OR
      3 c  Ketchup
      2 tb Cayenne pepper
      3 ts Salt, to taste
      1 c  Southern Comfort Liquor
      1 lb 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 teethpicks to spear
  andouille.  You will need plenty of napkins, also, too. "Other smoked
  sausages may be used, but we like andouille."