Cajun Water Dog

A surprisingly tasty experimental hot dog with a Cajun flare.

5 from 1 vote

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine American, Cajun

Servings people

Calories 275 kcal

Equipment

medium saucepan
tongs
cutting board
kitchen knife
comal or dry skillet - for toasting the buns

Ingredients

1 tbsp Zataran's liquid crab and shrimp boil
8 smoked Polish sausages - wiener-sized, or thinly sliced
8 brioche hot dog buns
24 hamburger dill pickle slices
4 ripe jalapeños - seeded and julienned
2 cups sauerkraut
8 tbsp Gaspard's Gold BBQ Sauce

Instructions

Add a quart of water and a tbsp of crab boil to a medium saucepan. Bring to a boil, then reduce to a fast simmer.
1 tbsp Zataran's liquid crab and shrimp boil
Add the smoked sausage and simmer for 10 minutes. Remove from the pan and thinly slice, if you are using full sized sausages, or keep them whole if they are wiener sized.
8 smoked Polish sausages
Toast the hot dog buns on a comal or dry cast-iron skillet.
8 brioche hot dog buns
Add the cooked wieners to the buns. Top with pickles, julienned jalapeños, sauerkraut, and Gaspard's Gold BBQ Sauce.
24 hamburger dill pickle slices, 2 cups sauerkraut, 8 tbsp Gaspard's Gold BBQ Sauce, 4 ripe jalapeños

Notes

The liquid crab boil gives the wieners a flavor and scent lightly reminiscent of a seafood boil. The Gaspard's Gold BBQ Sauce with the julienned jalapeños gives it a sweet and spicy kick. I hope you are adventurous enough to try it, I personally think it's pretty darned good!

Nutrition