Grilled Andouille Jambalaya Hot Dogs with Pickled Trinity

My family’s summer gatherings in Louisiana are planned around food, and the Fourth of July is no exception. Our festivities take grilling to a whole new level and involve a variety of southern inspired dips, salads, and desserts galore.  When we make our crowd favorites, like jambalaya and hot dogs, we like to find creative ways  to combine these dishes into one flavorful bite. One of my current favorite ways to build the most delicious bite it to fill a hotdog bun with a layer of jambalaya, a link of grilled andouille sausage topped with pickled trinity.  Bonus: no plate needed for this hand-held combination.

As much as my family loves to cook jambalaya outdoors in a cast iron pot to serve our family and friends, we usually reserve this tradition for the cooler months.  Thanks to the convenient packages from Zatarain’s, this Fourth of July we can easily prep our jambalaya indoors and pack it up for our outdoor gatherings. My trick to prep dishes for a crowd is to make things that improve with flavor as they sit overnight. Many Louisiana dishes begin by cooking with the holy trinity which has onions, celery and bell pepper.This recipe utilizes the ‘holy trinity’ in a prep-ahead quick pickle for a zesty topping that pairs well with the rich andouille and jambalaya. My grilled andouille jambalaya hotdog can be mostly prepped ahead leaving plenty of time for you to mingle at your Fourth of July gathering. 

 When you’re ready to create the most delicious hot dogs, head to Rouse’s supermarket to gather your 4th of July ingredients.  Be sure to grab a package of Zatarain’s Jambalaya Rice Mix and 2 packages of their Andouille Smoked Sausage.  Rouse’s Supermarket also stocks Zatarain’s Cajun Style Smoked Sausage that works well in this recipe.   I’d love to see your version.  Share your creation with me on Instagram @y_delicacies. 

Grilled Andouille Jambalaya Hot Dogs with Pickled Trinity

Yvette Jemison YDelicacies.com

Pickled Trinity

Yields: 2 cups

1 cup thinly sliced celery

1 cup thinly sliced onion

1 large bell pepper, sliced

2 garlic cloves, crushed

2 cups white vinegar

½ cup water

1 teaspoon kosher salt

½ cup granulated sugar

1. Place celery, onion, bell pepper and garlic in a large heat proof bowl.

2. Combine vinegar, water, salt and sugar in a medium saucepan.  Bring the brine to a boil, stirring, until sugar and salt dissolve.

3. Pour the hot pickle brine over the vegetables and stir well. Cover bowl and let sit until cool. Transfer to an airtight container and store in the refrigerator for up to two weeks. 

Jambalaya

2 tablespoon olive oil

1 cup onion, diced

1/2 cup celery, chopped

½ cup bell pepper, chopped

1 14.5-ounce can fire roasted diced tomatoes, undrained

1 ¼ cup low sodium chicken broth 

1 8-ounce package Zatarain’s Jambalaya Rice Mix

1. Heat oil in a medium skillet on medium heat.  Add onions, celery and bell pepper and cook until vegetables have softened, about 10 minutes.

2. Stir in tomatoes, broth and Jambalaya Rice Mix.  Bring to a boil and reduce to a simmer. 

3. Cover and simmer until the liquid is absorbed and the rice is tender, about 25 minutes. Let sit covered, for 5 minutes. Fluff with fork and serve. 

Grilled Andouille 

8 hot dog buns

2 14-ounce packages Zatarain’s Andouille Smoked Sausage

1. Prepare your grill for medium heat.  

2. Slice each link of andouille lengthwise. Then cut each piece in half crosswise.

3. Grill sausage, turning halfway through, until lightly charred and warmed through, about 10 minutes. Transfer the grilled sausage to a platter and serve in buns with jambalaya and pickled trinity.