| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | Cajun, Sauces | 25 | Servings |
INGREDIENTS
| 4 | c | Onions, chopped |
| 1 | c | Bell pepper, chopped |
| 1 | c | Peanut cooking oil |
| 3 | c | Steak sauce |
| 3 | c | Ketchup |
| 1 | c | Southern Comfort Liquor |
| 1 | c | Celery, chopped |
| 1 | c | Fresh parsley, chopped |
| 2 | tb | Garlic, chopped |
| 1/2 | c | Louisiana hot sauce |
| 3 | ts | Salt |
INSTRUCTIONS
In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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