Lunchbreak: Ignatius’s Hot Dog Jambalaya

Midday News

Brian Theis

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Ignatius’s Hot Dog Jambalaya

Makes 10 Servings


3 T butter

10 all beef hot dogs (about 16 oz), cut in ½-inch slices

1 large onion, diced

2 ribs celery, diced

1 medium green bell pepper, diced

2 cloves garlic, minced

1 t fresh thyme leaves

1 can (16 oz) petite diced tomatoes

1 can (6 oz) tomato paste

1 cup chicken broth

2 T minced parsley

1 pound medium to large shrimp, peeled, deveined

2 cups cooked wild rice blend

1 T ground smoked paprika

1 T salt

1 t sugar

½ t freshly ground pepper

½ t cayenne pepper


In Dutch oven or large pot, melt butter over medium heat.  Cook hot dogs, browning both sides, about 10 minutes.  Set dogs aside on paper towel-lined plate.

Add onion, celery, bell pepper, garlic, thyme to pot, reduce heat to medium, cook till softened, about 5 minutes. 

Add tomatoes, tomato paste, broth, parsley.  Cook 3 minutes, stirring frequently. 

Add hot dogs, cook 2 minutes.  Add shrimp, stir till pink, 3 minutes.  Mix in rice, paprika, salt, sugar, black pepper, cayenne, stir thoroughly.  Cook 5 minutes uncovered till rice is heated through, stirring frequently.  Serve hot!


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