| 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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