---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cajun, Appetizers
       Yield: 25 servings
       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
   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 .”