In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. Its to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilsons "Outdoor Cooking With Inside Help" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 441.4mg||15 %|
|Potassium 163mg||4 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.5g|
|Protein 0.9g||1 %|
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Calories per serving: 41
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