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Creole-Style Hot Dogs recipe

Creole-Style Hot Dogs recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This inexpensive meal is quick and easy to make. Enjoy with potatoes, rice or pasta.

12 people made this

IngredientsServes: 4

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large peppers, chopped
  • 450g hot dogs, cut into 1.25cm pieces
  • 2 (400g) tins chopped tomatoes
  • 1 teaspoon dried oregano
  • salt and pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat oil in large frying pan over medium-high heat. Cook the onions and peppers in the oil until tender crisp, about 3 minutes.
  2. Stir in hot dogs and cook until lightly browned, about 3 minutes. Stir in the tomatoes and season with oregano, salt and pepper; cook for 3 to 5 minutes or until hot dogs are heated through.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (12)

by Kim

My mother used to make this when I was a child and called it "Hot Dog Slop". It's cheap, quick and surprisingly good. I like it best over egg noodles and topped with grated parmesan cheese. It's definitely one of those recipes you just have to try to appreciate.-21 Sep 2009

by Amy Colwell Bradford

Pretty Good! My kids loved it so I'm keeping this recipe around! We had wayyyyeee too many hot dogs and we couldn't just have mac N cheese w/ hotdogs or hot dogs in buns every night! This recipe caught my eye and I gave it a try. My kids came back for thirds! A nice, simple recipe that's not over the top and a beginner cook like myself can do it! (I used frozen bell peppers and served this with noodles and veggies on the side)-13 Apr 2009

Zippy Hot Water Cornbread

Just a quick recipe today because friends have been asking for my hot water cornbread recipe.

Hot water cornbread batter is made with boiling water, which cooks the cornmeal partially. Then patties are formed and they are shallow-fried. You wet your hands in a bowl of water before you form the patties, which should not be too thick, else they won’t get done in the middle. Southern cooks swear by the need for a bit of water on the outside to get that signature crispness. I don’t question that.

I make mine somewhere in the vicinity of a half-inch thick.

They go from your hands right into the sizzling (neutral and high-smokepoint) fat of your choice. When the pan is full (though don’t overcrowd) fry them at a sizzle for a bit but then turn the flame down so they fry slowly. If the flame is high the whole time they’ll burn on the outside and won’t cook on the inside.

You can make these with nothing more than cornmeal, salt and baking powder, but read on.

Whatever else you add is up to you. Flour is common. Mine also include a few other things. Cornstarch, rice flour, melted butter and Tony Chachere’s Creole seasoning.

They come out crisp, crisp, crisp. And they remain pretty crisp as leftovers.

Mine are also a bit chewy. Because of the flour. Which is scalded by the boiling water, creating a chemical reaction known as starch gelatinization. This works very well with the coarse cornmeal I use, which would otherwise result in a grainy final product.

You can use any Creole/Cajun seasoning you like. Slap Ya Mama, Paul Prudhomme. I like Tony Chachere’s, though I get the low-salt version, which is still plenty salty. Adjust the salt based on how much seasoning you use.

When you fry them use a cast iron skillet or some other heavy-gauge frypan. It is much easier to control the cooking process.

These are great with some Crystal hot sauce. Or the Nobu-inspired dip I’ve been making for years. Mayo, chili oil and white pepper whisked together.

Cajun Cracklins

I admit it. Cajun cracklins are addictive, I am a recovering cracklin’ addict and am now in a 12-step program on the way to enlightenment. Okay, so I am embellishing a bit. But, just a bit. Hear my story.

Crispy, crunchy, and addictive, Cajun cracklins are one of the most popular of all Cajun recipes. (All photos credit: George Graham)

I was first grabbed by the demon porcine pleasure at a later stage of life when I should have known better. What is essentially fat fried in fat should have been an obvious clue to anyone with a college education. Or the little grease-stained brown paper bags should have certainly been a tip-off.

The fact that most every little store around Acadiana sells pork cracklin’ (also known as grattons) at the register certainly bodes well for how far this porky addiction has spread. Oh, I tried to quit, but Earl’s Cajun Market, my neighborhood pusher, drew me back in every time I opened the front door and breathed in the heady siren call of bits of pig frying in a black iron cauldron of lard. I can’t resist the bacony flavor or the contrast of crunch with the smooth ooze of pork tallow.

Cajun cracklins are described by most as the by-product of the boucherie, a Cajun celebration of the slaughter of a whole hog.

I believe it to be the main product, and everything else is an afterthought. The skin and tasty bits of fat surrounding it are lovingly boiled in oil, tended gently and brought to the peak of crispness. It is an art form.

Cajun cracklins are not for everyone. These little taste bombs will decimate your diet, derail your noble sensibility and send you down the path of sinful consumption. Be warned. These little bags sold on every street corner in Cajun country are just the start. Soon you’ll be smothering a sausage-stuffed pig’s stomach, roasting a boudin-stuffed pork loin, and Lord forbid, making a fried pork jowl BLT. Don’t say I didn’t caution you.

Over the years, I’ve embarked on a healthier lifestyle that no longer includes this delicacy, but, from time to time, I have been known to come home with grease-stained fingers and a look of guilt on my face. And from the acrid smell of my clothes, my wife knows immediately that I’ve fallen off the wagon once again.

Curse you for being so decadent and deliriously delicious.

Cajun cracklins – relapse in a bag!

Cajun Cracklins
Prep time: 1 hour
Cooking time: 1 to 2 hours
Serves: A party or one addict

Cracklin’ is more an artisan craft than a Cajun recipe. There are varying methods for Cajun cracklins as with gumbo, and they are all correct, as long as they achieve a quality product. Some like to start the cubes of fat off in water, but I am going with the “fat-in-fat” method. You’ll need a very large pot – I use a deep, 20-quart black iron pot — and an outdoor burner with a paddle. After that, the only main ingredients are rendered hog lard and pork belly. But, that’s where the simplicity of cracklin’ comes to a screeching halt. It takes trial and error to get it right, and in South Louisiana there are generations of families that pass down this time-honored Cajun cooking tradition.

Basic ingredients for a simple recipe of Cajun cracklins.

At least 4 to 6 pounds hog fat back or pork belly, cut into 3/4 inch by 4-inch strips
Hog lard (amount varies with the pot size)
Acadiana Table Cajun Seasoning Blend, see recipe here

Before you begin:
Find a butcher that understands pork and the art of the recipe for Cajun cracklins. There needs to be just the right amount of skin, fat and meat. Some prefer the back fat and some prefer the belly. Have the butcher cut the cracklin’ fat into strips. They will shrink to approximately thumb size during the cooking.

If you live in an apartment, forget it. This is an outdoor adventure only since both the overwhelming smell of fat frying in fat along with the risk of a pork fat inferno are prime reasons to take it outside. A big black iron pot, long-handled spoon or paddle, oven mitt, a variable heat source and a thermometer are the key equipment needed. Oh, and you might want to wear a long-sleeved shirt and protective eyewear.

Be careful of popping grease in the first fry.

The first fry:
With the pot on a low fire, add all the pieces of pork fat to the pot. Pour in enough lard to come 3/4 of the way up to the top of the fat. Be careful in this first phase of cooking as the moisture trapped in the fat cubes will burst and create little grease bombs (thus the long-sleeved shirt and glasses).

Here, the long slow process of the first rendering of fat is crucial as you begin to reduce the raw pieces of pork revealing the meat. The lard should be on a low fry around 225 to 275ºF, and the continual movement of the fat by stirring with the long-handled spoon will keep it from sticking together. Repeatedly stir the pot every 3 minutes or so.

As the Cajun Cracklins cook, continually check the temperature of the oil.

There are some important physical principles to remember. The grease will get hotter and will increase in quantity as the fat melts off the pork. It is important to use a thermometer to check the temperature of the lard since the longer it cooks the hotter it gets. Lower the fire to lower the temperature. Ladle off some of the lard if it increases to a dangerous overflow level. Continue to cook for what might be close to 1 hour or more.

Once the cubes of pork have rendered and achieve a tan brown color remove the cracklin’ to a metal wire rack on a tray.

Think you’re done? Think again.

Checking a batch of Cajun cracklins for crispness this is just part of the way through this Cajun cooking process.

The second fry:
It’s just like twice-fried potatoes. The science of heating oil to varying temperatures and returning the product to a higher, flash-fry heat achieves something miraculous in taste and texture. Once-fried cracklin’ can become extremely tough and difficult to bite through the exterior skin. This second fry will crisp the skin — some say “pop” the skins — that literally defines Cajun cracklins. (Note: Some folks like to add a handful of ice to the oil at this stage, but I haven’t experienced that technique. It supposedly makes the grease boil rapidly and “blisters” the skin crisp. If you try it, be careful.)

Make sure the quantity of oil still approximates the original amount and turn the fire on high until your thermometer reads between 375 to 400ºF. Add the rendered pork back into the pot and turn the fire off.

Crispy, crunchy Cajun cracklins — a Cajun recipe tradition for hundreds of years.

Continue to cook until they begin to achieve a rich, golden brown color. This is a crucial stage since some of the cracklin’ will cook faster than others so remove in stages based on color. Remove the cracklin’ to a large tray with a wire rack lined with paper towels to soak up the grease. Season with salt and Acadiana Table Cajun Seasoning Blend (see recipe here).

Open an ice-cold can of beer and enjoy.

Hot out of the pot and ready to eat. Try this recipe for Cajun cracklins.

YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.

Recipe Summary

  • 12 ounces lean boneless pork
  • 1 cup tomato juice
  • 1 tablespoon cornstarch
  • 1 teaspoon chili powder
  • 1 teaspoon lemon juice
  • ½ teaspoon sugar
  • ⅛ teaspoon ground red pepper
  • Nonstick spray coating
  • 2 cups fresh green beans, cut into 1-inch pieces, or one 9-ounce package frozen cut green beans, thawed
  • 1 cup sliced celery
  • 1 medium green or red sweet pepper, cut into 1/2-inch squares
  • 1 teaspoon cooking oil (optional)
  • 2 cups hot cooked rice

Partially freeze meat about 30 minutes. Thinly slice across the grain into bite-size strips. For sauce, stir together 1/4 cup water, the tomato juice, cornstarch, chili powder, lemon juice, sugar, and ground red pepper.

Spray an unheated wok or 12-inch skillet with nonstick coating. Preheat over medium-high heat. Add fresh green beans (if using). Stir-fry for 3 minutes. Add celery. Stir-fry for 2 minutes. Add sweet pepper and thawed frozen beans (if using). Stir-fry about 1-1/2 minutes more or until vegetables are crisp-tender. Remove from wok.

If necessary, add oil to hot wok. Add pork. Stir-fry for 2 to 3 minutes or until cooked through. Push pork from center of wok.

Stir sauce add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok stir to coat. Cook and stir for 2 minutes more. Serve with hot cooked rice.

1/2 cup vegetable oil
1 cup flour
2 large onions, finely chopped
1/8 cup chopped celery
1/8 cup chopped bell pepper
1 clove garlic, chopped
1/4 cup parsley, finely chopped
2 cups meat (see notes)
4 quarts water
1 cup chopped green onion
1/2 teaspoon gumbo file powder
salt and pepper, to taste

Heat the oil in a Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, until the flour becomes a dark, caramel color. Do not let it burn.

Remove the pan from the heat and stir in the onions, celery, bell pepper, garlic, parsley, and meat. Mix well then slowly stir in the water.

Bring the gumbo to a boil then reduce the heat to a simmer for 2 hours or until the meat is tender and the mixture has thickened. Remove from the heat and stir in the green onions and file powder and season to taste with salt and pepper.

Instant Pot Barbecue Drumsticks

Well, I tell you what. it's been a very hot summer. And it's nowhere near over.

The expression, it's not the heat, it's the humidity has seriously applied for me, because even when it's overcast and cloudy, that humidity just sucks the life out of me and I find it difficult to breathe outside. Five minutes outside right now translates to about an hour inside for recovery, so I have just not had that much of an appetite for standing over a stove to cook much this summer. I know a lot of you were waiting forever for summer, but others of you are in the same boat with me. So looking forward to fall.

So what does one make when it's too hot to cook?

Well, my menu has been focused more on cooling foods like tomatoes, cucumbers, watermelons, berries and peaches. Easy foods like garden salads, marinated tomatoes and cucumber salads, pasta salads, cold tuna mac, deli cold cut sandwiches stuffed with MSU cheese I recently ordered, crunchy lettuce, perfectly juicy tomatoes and finished with some Comeback sauce.

Tomato sandwiches, yes, on white bread with Dukes, > of course, along with BLTs and BELTs, no-husk microwave corn on the cob, counter-top grilled (love that thing!) > hamburgers, dressed completely out and hot dogs. Boiled eggs, scrambled eggs and breakfast for supper, chips and salsa, lots of chips and salsas, loads of sweet tea and yes, plenty of ice cream too - Bluebell's seasonal Southern Blackberry Cobbler being my current crush (ssshh. I'm on my 3rd half gallon y'all)!

Hey. whatever it takes to stay cool, right?

I have also been utilizing these amazing convenience cooking apparatuses we have all been blessed with in this day and age.

My air fryer has certainly been busy! I made a classic fried chicken, roasted asparagus, blackened catfish, fried shrimp for po'boys and just the other day, another whole roasted chicken, one of my favorite ways to cook those with on sale at 77 cents a pound whole chickens, this one, lemon pepper. The Cajun ate on that a couple days, while I indulged in all of those aforementioned foods that he doesn't like. By the way, I've tried several oil spritzers, and I highly recommend the EVO brand. It works the best in my humble opinion and each squirt is only 1/4 teaspoon, so you can be pretty liberal with the oil for good coverage.

Even though my Traeger smoker is outside, it's gotten plenty of use too, because I can fire it up, place the food and come back inside without worrying about standing over it and having to watch for flare ups or anything catching on fire. We've had my backyard barbecue chicken, burgers and dogs, spareribs, and even my classic baked beans have been cooked on my Traeger - without me having to stand over it in the heat!

My Instant Pot has been going strong too, making lots of boiled eggs and rice, probably my top two favorite things to make in it, along with some chili mac, stewed chicken, red beans for red beans and rice, cheeseburger mac and even some chicken soup when I was feeling a bit under the weather.

Using the Instant Pot in combination with a quick pass under the broiler is a good way for you to get in some barbecue chicken, when it's too hot to grill, or the grill is otherwise occupied. Now, to be fair, although I do have an Instant Pot branded pressure cooker, I actually own several different electronic pressure cookers. I used my oval Cook's Essentials brand here in the step by step pics.

As always, the full recipe, with measurements, instructions and a printable document are all further down the page. Just swipe or scroll past the pictures below. Here's how I make it.

Season chicken all over. Heat oil using saute or browning function on pot and add chicken, browning on both sides. Remove and set aside. Add rack to pot. Set aside half of the barbecue sauce. Whisk together remaining ingredients add remaining barbecue sauce and return chicken to pot. Pour sauce over chicken. Seal and set manually on high for 10 minutes. Let pressure release naturally 10 minutes, then carefully quick release any remaining pressure.

Transfer chicken to a foil lined baking sheet. Brush with reserved sauce and place tray under a preheated broiler for about 5 minutes, turning halfway, if desired, until sauce caramelizes. May also transfer to preheated grill over direct heat for about 5 minutes turning several times.

We Need Your Help! There's no paywall here on Deep South Dish - recipes, step by step photos and printables are free and available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!

For more of my favorite chicken recipes, check out the collection on my Pinterest page!

Recipe: Instant Pot Barbecue Drumsticks

Yield: About 4 to 6 servings

  • 3 pounds chicken drumsticks
  • 1/2 teaspoon kosher salt , or to taste
  • 1/2 teaspoon freshly cracked black pepper , or to taste
  • 1/4 teaspoon Creole or Cajun seasoning , or to taste
  • 2 tablespoons olive oil
  • 1 cup chicken stock or broth
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Liquid Smoke , optional
  • 1 tablespoon light brown sugar
  • 1 (16 ounce) commercial or equivalent homemade barbecue sauce , divided

Season chicken all over. Heat oil using saute or browning function on pot and add chicken, browning on both sides. Turn off pot, remove chicken and set aside. Set aside half of the barbecue sauce. Whisk together remaining ingredients, add remaining barbecue sauce and add a splash of the mixture to the pot to deglaze browned bits. Add rack to pot, place chicken on top of pot and pour sauce mixture over chicken. Seal and set manually on high for 10 minutes. Let pressure release naturally 10 minutes, then carefully quick release any remaining pressure.

Transfer chicken to a foil lined baking sheet. Brush with reserved regular barbecue sauce and place tray under a preheated broiler for about 5 minutes, turning halfway, if desired, until sauce caramelizes. May also transfer to preheated grill over direct heat for about 5 minutes turning several times.

Cook's Notes: For mixed chicken pieces increase pressure cooking time to 12 minutes.

For the Oven: Prepare chicken and sauce as above. Pour over chicken and bake, uncovered, at 325 degrees F, basting several times, for about 1-1/2 hours or until juices run clear. Actual total time will depend on the thickness and size of drumsticks.

Check These Recipes Out Too Y’all!

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Recipe Summary

  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup chopped celery
  • 2 teaspoons minced garlic
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (19 ounce) can vegetarian hot dogs (such as Loma Linda® Big Franks), sliced
  • 2 (12.5 ounce) cans vegetarian fried chicken (such as FriChik®), chopped
  • 1 cup vegetarian chicken-flavored broth
  • 1 cup brown rice
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme

Preheat oven to 350 degrees F (175 degrees C).

Heat canola oil in a large pan over medium heat cook and stir onion, bell pepper, mushrooms, celery, and garlic until onion is tender and translucent, about 5 minutes. Add tomatoes, vegetarian hot dogs, vegetarian fried chicken, vegetarian chicken broth, brown rice, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cook and stir until boiling, about 10 minutes. Transfer mixture to a large baking dish.

Lemon kale quinoa salad. It’s really good!

You’ll thank me for this recipe. I hope.

Even if you don’t like kale or are over it.

It’s more or less a knock-off of Whole Foods’ lemon kale soofoo salad, but made with quinoa, though feel free to sub soofoo, which is a mix of brown rice and grains. Soofoo is not easy to find, but it’s around.

The first time I had this salad from Whole Foods I fell in love with it. It’s tart from both lemon
and feta, crunchy from chopped nuts, a little bitter from the kale, and a touch sweet from dried cranberries.

The price is hard to take, though. In these parts it’s $8.99 a pound.

Here I’m giving you a very respectable copycat recipe, but this version calls for you to work
the kale over a little to make it less bitter and less overpowering. You know what I
mean. Kale isn’t known for subtlety.

This salad is about brightness and doesn’t swim in dressing, so proceed
accordingly if you alter the recipe. Don’t use too much oil. You don’t want to have to serve it with a slotted spoon, nor with an ice cream scoop. It should be a bit on the dry side.

Give it a shot and let me know what you think.

  • 1 bunch organic curly kale
  • ½ tsp Himalayan pink or fine kosher salt
  • 3 tbsp olive oil
  • 2 tsp organic sugar
  • Few shakes ground black pepper
  • ⅓ cup chopped pecans
  • ¼ cup dried cranberries
  • ⅓ cup chopped feta
  • 3 c cooked, cooled quinoa*
  • Zest of 1 lemon
  • Fresh lemon juice to taste, but at least ¼ cup

  1. Prepare your washed and dried kale by removing large stems and tearing or cutting leaves into pieces no more than a couple of inches square, or into strips about an inch wide. Place kale pieces into a large salad bowl and toss with the salt. Rub salt into the kale well and massage so as to break some of the cell walls. Next, pound the kale a bit with the end of a wooden spoon. Set aside for 45 minutes. Toss well with the oil, sugar and pepper. Set aside for another 30 mins. Kale should be somewhat softened and wilted, but still have some life left.
  2. Toss pecans, cranberries, feta and quinoa into prepared kale.
  3. Add lemon zest and juice and toss.
  4. Taste and adjust seasonings to your liking.

Creole Pinto Beans and Rice (Sallye)

Place beans in colander, run cold tap water over while sorting to remove any stones or other foreign debris. Do not skimp on rinsing to avoid contamination from grower.

Place beans in large heavy dutch oven or stew pot and cover with water to completely cover up to 2" above beans. NOTE: BEANS WILL ABSORB A LOT OF LIQUID WHILE COOKING.

Place pot on high heat and bring to a rolling boil

When water is boiling, add creole seasoning and tomato sauce, stirring well to blend into liquid. Turn heat to low so beans just simmer.

Cook for 3 hours, checking often and adding more water if needed

Put 1 tablespoon oil in heavy skillet and heat to medium high.

Cut sausages into 1" thick "silver dollar" pieces and place in skillet

Peel and cut onion into thin wedges separate pieces and add to skillet

Remove stem, seeds and veins on bell pepper, cut into thin wedges and add to skillet

Watch the video: 6 Scrumptious Hot Dog Recipes


  1. Langford

    This can not be!

  2. Rodwell

    I congratulate, what words ..., a magnificent idea

  3. Marwan

    OOOOOOOOOOOOOOO !! I have long wanted to see this !!!!

  4. Marn

    Yes you said correctly

  5. Zarad

    Unable to write: disc is full (R) over, (F) format, (Z) won # 911?

  6. Bohannon

    What are yours in the head?

  7. Doy

    Deleted (topic mix)

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