Posted on 02/28/2022 2:54:44 PM PST by mylife
I’m a sucker for a vintage cookbook, and apparently so is Brian Theis, recipe developer, Instagram maven, and author of The Infinite Feast: How to Host the Ones You Love. This new cookbook has a spectacularly retro vibe, with midcentury-style illustrations and graphic design, and food photography that evokes the finest images in the Good Housekeeping oeuvre. The concept itself is rather retro, offering menus for fun, quasi-kitschy theme parties throughout the year. And, as you’d expect from a lifelong student of Creole food who calls New Orleans home, Theis’ recipes for a Mardi Gras jamboree are dynamite.
Though Theis has verifiable Big Easy bona fides, his jambalaya recipe swaps out traditional andouille sausage for... hot dogs. At first glance I thought this could be viewed as sacrilege, but I spoke with some Cajun cooks who confirmed that it’s not entirely out of the ordinary; hot dogs are a good, cheap alternative to pricier sausage, which is an important thing to consider when you’re cooking for a large family or church gathering. Regardless of its pedigree or “authenticity,” hot dog jambalaya is a little bit silly, a lotta bit delicious, and 100% a good time. Isn’t that what Mardi Gras is all about?
(Excerpt) Read more at thetakeout.com ...
Let the hot dogs roll!
Makes 10 servings
3 Tbsp. butter
10 all-beef hot dogs (about 16 ounces), cut in 1/2-inch slices
1 large onion, diced
2 ribs celery, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1 tsp. fresh thyme leaves
1 can (16 ounces) petit diced tomatoes
1 can (6 ounces) tomato paste
1 cup chicken broth
2 Tbsp. minced parsley
1 pound medium to large shrimp, peeled, deveined
2 cups cooked wild rice blend
1 Tbsp. ground smoked paprika
1 Tbsp. salt
1 tsp. sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
In Dutch oven or large pot, melt butter over medium heat. Cook hot dogs, browning both sides, about 10 minutes. Set dogs aside on paper towel-lined plate.
Add onion, celery, bell pepper, garlic, thyme to pot, reduce heat to medium, cook til softened, about five minutes.
Add tomatoes, tomato paste, broth, parsley. Cook 3 minutes, stirring frequently.
Add hot dogs, cook 2 minutes. Add shrimp, stir til pink, 3 minutes. Mix in rice, paprika, salt, sugar, black pepper, cayenne, stir thoroughly. Cook 5 minutes uncovered til rice is heated through, stirring frequently. Serve hot!
Might as well just serve a pizza bagel.
something my coonass buddy would have made when we were in the usn.
mines on a donut!!
brother made red beans and rice the other day.
sausage was $8.99 lb!!
Authentic Creole jambalaya looks mighty tasty.
It is!!! cpdiii is a master at it!
Son of a gun
We’ll have real fun
On the bayou
I'm not a fan of all-beef hotdogs. Don't like the way they taste. I prefer pork, chicken and beef mixture. I buy Zweigle's hots, which are produced in Rochester, New York. I can usually get them at Wegman's in Syracuse, or I pick them up when I visit my sister-in-law who lives outside of Rochester. Zweigle's makes a white pork hot that my son says tastes like the wurst in the curry wurst sandwiches he likes in Berlin. I make a hot sauce from a recipe used by the old Don & Bob's restaurants that were around in Rochester years ago. They used only Zwiegle's hots in their restaurants too.
Yummmyyyyyyyyyyyyy
I adore Cajun food!
We’ll have BIG fun
BFL
I’m not a fan of all-beef hotdogs. Don’t like the way they taste. I prefer pork, chicken and beef mixture.
we different brother.
chicken has no place in sausage...
like turkey chili... brrrr...
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