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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 10 2020

Leftovers - Crawdogs (Crawfish Entouffee) Hotdogs


Cooking spray 8 hot dogs
1/4 cup Creole mustard
8 hot dog buns
2 tablespoons salted butter, melted
2 cups Crawfish Entouffee
Toppings: fresh jalapeno slices, diced red onion, and diced plum tomato (optional)

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to medium (350°F to 450°F). Brush hot dogs with Creole mustard. Split hot dog buns (if necessary), and brush inside with melted butter. Place hot dogs on cooking grate, and grill, turning occasionally, until slightly charred, 3 to 4 minutes. Transfer hot dogs to side of grate, away from heat, and place buns, buttered side down, over heat. Grill buns until golden brown, about 30 seconds.

Heat the leftover Crawfish Étouffée in a saucepan over medium-low just until warm. Place hot dogs in buns, and spoon 1/4 cup étouffée over each hot dog. If desired, top with fresh jalapeño slices, diced red onion, and diced plum tomato.