Monday, March 23, 2015

Hot Dog Creole

It’s Monday, and another installment of Gourmet…Way Before Payday! This recipe is one my mom, Deborah MacDonald, made up when I was growing up. She was always creative, even with cooking, and with five kids, she had to stretch a buck. So this is one of her recipes.

Creole cooking is a style of Louisiana cuisine that combines  French, West African, Amerindian, Spanish, Portuguese, and Italian influences, according to Wikipedia. A specific dish named Shrimp Creole typically has in it tomatoes, onions, green peppers, celery, and shrimp, and is served over rice. Mom’s Hot Dog Creole is her version with meat that didn’t cost an arm and a leg. ;)

So, let’s get cooking!

Set the rice to cooking according to the directions on the package.

While that’s being done, dice the onion and green pepper.

Cut the hot dogs into slices about 1 inch. This is a great job for younger children.

In a skillet, sauté the diced onion and peppers with a little oil, until tender.

Add the tomato paste, water, ketchup, mustard, and Worcestershire sauce. Mix together well with a whisk.

Stir in the hot dogs and simmer until thoroughly heated, about 10 minutes.

Serve over rice. Enjoy! ~TMMF

My Megan helping cook. 

Hot Dog Creole
  (feeds 6)

2 12 oz packages hot dogs  
½ green bell pepper            
½ Vidalia onion                  
1 6 oz can tomato paste      
9 oz water (1 ½ cans)
1 c ketchup                        
1 Tbl mustard                  
1 tsp Worcestershire sauce
1 ½  c uncooked rice  

This recipe cost $3.94 to make it the way I did.                          

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