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 toothpicks to spear andouille.

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

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