Cajun Andouille Dog
Andouille sausage served on a bun with Creole mustard and pickled vegetables, a style from Louisiana.
Andouille, a seasoned smoked Cajun sausage, readily stands in for a frank to make a ‘Cajun dog.’ Cooks pair it with creamy remoulade, grilled onions, and sometimes bits of celery and pepper to echo the Cajun ‘trinity.’ It is more a regional flavor profile than a single restaurant’s invention.
Authentic Recipe
Ingredients
- 4 Andouille sausages (Authentic smoked Cajun style)
- 4 Hot dog buns (Po-boy rolls preferred)
- 1/4 cup Creole mustard (Zatarain's preferred)
- 1/3 cup Mayonnaise (For remoulade base)
- 2 tablespoons Capers (Chopped)
- 3 Green onions (Chopped)
- 1 stalk Celery (Finely diced (holy trinity))
- 1/2 Bell pepper (Diced (holy trinity))
- 1/2 medium Yellow onion (Diced (holy trinity))
- 8 pieces Pickled okra (For garnish)
- to taste Hot sauce (Crystal or Tabasco)
- 1 teaspoon Paprika (For remoulade)
Instructions
- Make remoulade: Mix mayo, Creole mustard, capers, paprika, and hot sauce.
- Sauté the holy trinity: celery, bell pepper, and onion until softened.
- Grill andouille sausages over medium heat until heated through and slightly charred.
- Warm po-boy rolls or hot dog buns.
- Spread remoulade on bun.
- Place grilled andouille in bun.
- Top with sautéed holy trinity vegetables.
- Garnish with green onions and pickled okra.
- Add hot sauce to taste.
- Serve immediately. Laissez les bon temps rouler!
Related Styles (kinda)
4 similar styles
Hot dog made from alligator sausage, served with grilled onions, Creole mustard, tomatoes, jalapeños, and barbecue sauce.
Hot dog topped with a pile of French fries, coleslaw, and sometimes melted cheese or chili, a signature style from Pittsburgh, Pennsylvania.
Hot dog topped with chili, onions, and a scoop of creamy coleslaw, a popular style across the Southern USA.
Tiny hot dog in a three-inch roll, topped with spicy meat sauce, chopped onions, and mustard, a regional style from Troy, New York.