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Will it not awaken us to compassion, to look on a languishing man, and to think that within a few days his soul will be in heaven or in hell? Surely it will try the faith and seriousness of ministers, to be much about dying men! They will thus have opportunity to discern whether they themselves are in good earnest about the matters of the life to come.
Richard Baxter
Andouille in Comforting Barbecue Sauce
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains
Cajun
Cajun, Appetizers
25
Servings
INGREDIENTS
4
c
Onions, finely chopped
1
c
Bell pepper, finely chopped
1
c
Peanut oil
3
c
Steak sauce
3
c
Ketchup
3
ts
Salt, to taste
1
lb
Andouille sausage
1
c
Celery, finely chopped
1
c
Parsley, finely chopped
1
tb
Garlic, finely chopped
1/2
c
Louisiana hot sauce OR
2
tb
Cayenne pepper
1
c
Southern Comfort Liquor
INSTRUCTIONS
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 ."
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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