Cooking Louisiana  -  Barbecue Bonanza
This is a concoction I came up with as an appetizer for pre-barbecue fillings as the "cue" is cooking. I called it "Bonanza" because of the many ingredients. It's a toothpick food and is sure to delight your guests as the beverages flow.


2 lbs. Smoked and/or fresh sausage (use two different types)
2 lg. Onions (preferably Vidalia or red)
1 lg. Pack of fresh, whole button mushrooms
2 lg. Bell Peppers (green and red or yellow)
6 banana peppers
1/2 bunch green onions (lg. ones)
1 tsp. Cajun Seasoning (your favorite)
1 tsp. Minced or powdered garlic ¼ tsp. Black pepper (or White Pepper)
¼ tsp. Cayenne Pepper
2 tbs. Sugar
2 – 16 oz. bottles of Barbecue Sauce (your favorite)
1 – 16 oz. bottle Italian Dressing
Water as required to cover.. (see below)

Method of Preparation:

Wash and chop vegetables into bite sized pieces (1” X 1”). Lightly brown sausage (cook well if it’s fresh). Drain off grease and cut into bite sized pieces. In a large pot or crock, combine all ingredients and add water to almost cover everything (1/2” below). Stir and bring to a slow rolling boil for 3 minutes. Lower heat and simmer for about 10 minutes stirring occasionally. Turn the fire off and let sit for 10 minutes before serving. Taste and add spices as you like.

The desired result is “semi-crunchy” vegetables. Over cooking will soften them prematurely. As the vegetables remain in the sauce they will continue to soften, so, serve them while the hounds are hungry! Serve in small bowls.

This recipe will serve 10-15 people and can easily be cut in half or multiplied.

Note: Be adventurous with the ingredients. Add Steak, meatballs, carrots, celery, jalapenos etc. You can also use whole garlic toes but you’ll have to pre-steam them to soften them up a bit.