Jambalaya is a Cajun dish that’s really pretty simple: sauteed holy trinity (peppers, onions and celery), andouille sausage and/or other meat and Cajun spices cooked with rice. That sounded to me like a Jambalaya dog just waiting to happen. I made a holy trinity relish out of peppers, onions and celery (and of course, Tony Chachere’s Creole seasoning) with a little actual relish to bind it together. It adds a crunchy, refreshing element to the spicy sausage.
When sourcing your andouille, make sure it’s the spicy Cajun pork kind and not the mild French tripe kind. I mean, go ahead and try it out with mild French cow stomach sausage…but…maybe also don’t.
Pair with: Cantele, Salice Salentino Riserva 2009
Ingredients
For the sausage:
- 4 links hot andouille sausage
- 4 large hot dog buns
For the holy trinity relish:
- 2 ribs celery, finely diced
-
1 small red onion, finely diced
-
1 large yellow pepper, finely diced
-
3 tablespoons sweet pickle relish
-
1 teaspoon Tony Chachere’s Creole seasoning
Directions
For the holy trinity relish:
In a large bowl, mix all relish ingredients. Cover and refrigerate until ready to serve.
For the Jambalaya dog:
Preheat grill to medium-high and grill andouille with the lid closed until fully cooked and slightly charred. Toast buns lightly on the grill. Place each sausage in a bun and top generously with holy trinity relish.
Recipe courtesy of Food Republic
