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.

Andouille Smoked Sausage in Red Gravy

====================================

Tablespoon Unsalted butter

/2 Cup Chopped green peppers

-1/2 Pound Andouille smoked sausage

[2-inch pieces]

Teaspoon Minced garlic

Teaspoon Tomato sauce

Cup Onions

/4 Cup Chopped parsley

1/2 Cup Pork or beef stock

Cup Chopped green onion tops

-1/2 Teaspoon Cayenne pepper

Teaspoon Cooked rice

/4 Teaspoon Salt

/2 Cup Chopped celery

Melt butter in Dutch oven. Add sausage, cover, and cook without stirring

about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and

cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4

c. of stock and scrape bottom.

Add pepper and salt, stirring, scraping, and turning. Cover and cook 2

minutes, scraping once. Add celery, green peppers and garlic. Cover and cook

minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes,

scrapping occasionally.

Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out

and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c.

of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes

until liquid is thick dark red gravy. Stir occasionally.

Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer,

stirring frequently, about 14 minutes, until gravy is noticeably thicker but

still juicy. Remove from heat and serve immediately.

The Cookin' Cajun