Alligator Hot Dog
Hot dog made from alligator sausage, served with grilled onions, Creole mustard, tomatoes, jalapeños, and barbecue sauce.
At Louisiana festivals and Gulf-coast events, alligator sausage often appears in a bun like a hot dog. The link, typically made from a blend of alligator meat and pork seasoned with Cajun spices, offers a mildly gamey flavor that pairs well with creamy Cajun remoulade, shredded lettuce, and pickles—a profile that sits somewhere between a hot dog and a po'boy. While not tied to a single shop, it reflects Cajun-Creole tastes and festival culture across south Louisiana. In hot dog parlance, however, "Alligator Style" can mean something entirely different—signifying the addition of a pickle spear, often alongside other toppings, nestled inside the bun, a variation more commonly noted outside the Gulf region.
Authentic Recipe
Ingredients
- 4 Alligator sausages (Farm-raised Louisiana alligator)
- 4 Po-boy rolls (New Orleans French bread)
- 1/4 cup Creole mustard (Zatarain's brand preferred)
- 1/3 cup Mayonnaise (For remoulade)
- 1 large Yellow onion (Sliced for grilling)
- 2 Roma tomatoes (Sliced)
- 1/4 cup Pickled jalapeños (Sliced)
- 2 cups Shredded lettuce (Iceberg preferred)
- 1/4 cup Dill pickle slices
- 1 tablespoon Hot sauce (Crystal or Tabasco)
- 1/2 teaspoon Paprika (For remoulade)
- 1/4 teaspoon Garlic powder (For remoulade)
- 1 teaspoon Cajun seasoning (For grilling)
Instructions
- Make Cajun remoulade: Mix mayonnaise, Creole mustard, hot sauce, paprika, and garlic powder.
- Season remoulade with salt and pepper, refrigerate.
- Season alligator sausages with Cajun seasoning.
- Grill alligator sausages over medium-high heat until browned and heated through.
- Slice onions and grill until softened and lightly charred.
- Toast po-boy rolls lightly.
- Spread Cajun remoulade on both sides of roll.
- Place grilled alligator sausage in roll.
- Top with grilled onions.
- Add sliced tomatoes.
- Layer with shredded lettuce.
- Add pickled jalapeños and dill pickle slices.
- Serve immediately with extra hot sauce.
- This is authentic Louisiana bayou tradition! Laissez les bons temps rouler!
Related Styles (kinda)
4 similar styles
Andouille sausage served on a bun with Creole mustard and pickled vegetables, a style from Louisiana.
The Flint Coney Dog features a dry, finely ground beef heart chili topping on a beef hot dog in a steamed bun, garnished with mustard and raw onion. It's bold, crumbly, and unapologetically meaty.
The New Jersey Texas Weiner is a deep-fried hot dog served "all the way" with Greek-spiced beanless chili, yellow mustard, and chopped raw onions. Despite its name, the style was born and raised in the Garden State.
Grilled hot dog topped with chili, onions, and mustard, a signature style from Norfolk, Virginia.