Cajun Dogs with Bruce Mitchell

Heat a grill or skillet and place 3 Johnsonville Andouille hot dogs on it.

Add a little oil to the grill or skillet and smear it around.

Add the holy trinity (onions, bell peppers, celery) to the grill or skillet and let it cook down.

Cook the hot dogs until they are heated through and have a nice tan.

Once the onions are done, prepare to add cheese by greasing the area.

Place cheese on the grill or skillet, making it about the size of the buns.

Open the buns and place them on top of the melted cheese to warm them up.

Scoop the hot dogs onto the buns once they are ready.

Top the hot dogs with the cooked holy trinity.

Add gator pickles on top of the hot dogs.

Drizzle mustard and ketchup over the hot dogs.

Equipment Needed

Spice Level:

Allergens