Jambalaya Dog With Holy Trinity Relish

May 18, 2012 2:31 pm

A Cajun spin on a summer barbecue staple

hot dog recipes
Photo: Mark Shaw
This Cajun hot dog recipe combines the best elements of jambalaya with...well, Tony Chachere's Creole seasoning.

When conceptualizing this week's updated hot dog recipes, I tried to think of how the elements of some of my favorite dishes might translate into tube steak form. Jambalaya is a Cajun dish that's really pretty simple: sauteed holy trinity (peppers, onions and celery), andouille sausage and/or other meat and Cajun spices cooked with rice. That sounded to me like a Jambalaya dog just waiting to happen. I made a holy trinity relish out of peppers, onions and celery (and of course, Tony Chachere's Creole seasoning) with a little actual relish to bind it together. It adds a crunchy, refreshing element to the spicy sausage.

When sourcing your andouille, make sure it's the spicy Cajun pork kind and not the mild French tripe kind. I mean, go ahead and try it out with mild French cow stomach sausage...but...maybe also don't. 

Servings: 4


For the sausage
4 links hot andouille sausage
4 large hot dog buns
For the holy trinity relish
2 ribs celery, finely diced
1 small red onion, finely diced
1 large yellow pepper, finely diced
3 tablespoons sweet pickle relish
1 teaspoon Tony Chachere's Creole seasoning

For the holy trinity relish:

  1. In a large bowl, mix all relish ingredients. Cover and refrigerate until ready to serve.

For the Jambalaya dog:

  1. Preheat grill to medium-high and grill andouille with the lid closed until fully cooked and slightly charred. 
  2. Toast buns lightly on the grill.
  3. Place each sausage in a bun and top generously with holy trinity relish. 
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