Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          onions -- finely chopped
   1      cup           celery -- finely chopped
   1      cup           bell pepper -- finely chopped
   1      cup           parsley -- finely chopped
   1      cup           peanut oil
   1      tablespoon    garlic -- finely chopped
   3      cups          steak sauce
     1/2  cup           Louisiana hot sauce or
   3      cups          ketchup
   2      tablespoons   cayenne pepper
   3      teaspoons     salt -- to taste
   1      cup           southern comfort liquor
   1      pound         andouille sausage

Preparation:

Sauté 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. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilson's "Outdoor Cooking With Inside Help .