New Orleans Dog

2014-08-17
New Orleans Dog
  • Yield : 4
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

We headed to New Orleans for Mardi Gras last week. We had a fun weekend and found ourselves invited to an impromptu block party where our host served New Orleans style hot dogs boiled in a spicy broth and served with a sassy onion sauce.

This recipe comes from chef David Guas, a New Orleans native who owns the Bayou Bakery in Arlington, Virginia. David says these spicy dogs are a classic Mardi Gras food. Here’s what makes them a great dish for a casual party: You add some crab and shrimp boil spices to a big pot of water, throw in some hot dogs, and then pull a hot dog out whenever you need one. As you run out of dogs, toss more into the pot. As for the marmalade, it can be made ahead of time. Just set the pot of hot dogs out with a plate of buns, some spicy mustard, a big bowl of potato chips or pretzels, and you’re all set.

Ingredients

1/4 cup Old Bay Shrimp, & Crab Boil seasoning mix

8 (or more) all beef hot dogs

Smoked Bacon & Onion Marmalade (see recipe below)

Yellow mustard

Directions

In a large stockpot, mix 8 quarts water and seasoning mix to create a “dirty water” bath for the dogs. Add hot dogs to water and bring to a boil. Once it boils, turn down heat and cook for 10 minutes or until heated through. Toast buns, place hot dog in bun.  Draw a line of yellow mustard down the cenetr of each dog.  Top with bacon & onion marmalade.

Smoked Bacon & Onion Marmalade

Makes 6 cups

4 strips hardwood smoked bacon

1 tablespoon dry mustard

1/2 cup apple cider vinegar

4 large sweet onions, finely chopped

1/2 cup light brown sugar

Preheat oven to 350 degrees. Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy. Remove and chop the bacon into small pieces. Set aside. Add the onions to the pan and allow them to sweat on medium heat for about 10 minutes, stirring the pot a few times throughout. Add the vinegar and remaining ingredients (including the bacon) to the pot. Cover and let cook for 20 minutes, remove the cover and then continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 40 minutes to one hour. The marmalade will last for 2 weeks in the refrigerator and 3 months in the freezer.

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Recipe Comments

Comment (1)

  1. posted by Joey on January 21, 2015

    I really liked this one. It’s easy and fun. I’m making them for Super Bowl 2015!

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