Grilled Andouille Dogs with Jalapeno Relish


Makes 4 servings


4 tablespoons BBQ sauce
⅓ cup mayonnaise
2 tablespoons Creole mustard
1 tablespoon Magic Creole Seasoning®, in all
1 teaspoon smoked paprika
1 medium jalapeno
1 medium onion, cut into ¼-inch slices
1 teaspoon canola oil
1 lb Andouille Smoked Sausage, cut into bun length pieces, then halved lengthwise
3 tablespoons diced dill pickles
1 tablespoon pickle juice
4 hot dog buns

How To Prepare

Mix the BBQ sauce, mayonnaise, mustard, 2 teaspoons Magic Creole Seasoning®, and the smoked paprika in a small bowl. Refrigerate until ready to serve.

Preheat an indoor or outdoor grill, or grill pan, over medium heat.

Place the jalapeno, onion slices, 1 teaspoon of Magic Creole Seasoning®, and canola oil to a small bowl and toss until well coated.

Place Andouille, jalapeno and onions on the grill and cook until andouille is heated through, and jalapeno and onion slices are beginning to soften and char. Remove from grill, deseed and dice jalapeno and onions, and add to a bowl with the diced pickles and pickle juice. Stir well to mix the relish.

Serve grilled andouille in warmed buns, topped with reserved sauce and grilled relish.

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