Jambalaya Dog With Holy Trinity Relish
Recipe GLPR6f2f6088e40bb1
A vibrant Creole-inspired sausage sandwich featuring grilled andouille links topped with a zesty holy trinity relish made from celery, red onion, and yellow pepper seasoned with classic Creole spices. The relish is prepared in advance and chilled, allowing the flavors to meld beautifully before serving alongside lightly toasted buns.
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Ingredients
4 Hot andouille sausage links
4 Large hot dog buns
2 Celery ribs, finely diced
1 Small red onion, finely diced
1 Large yellow bell pepper, finely diced
3 tablespoons Sweet pickle relish
1 teaspoon Tony Chachere's Creole seasoning
Directions
Combine the diced celery, red onion, and yellow pepper in a large bowl. Add the sweet pickle relish and Creole seasoning, then stir well to blend all ingredients evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to fully develop and meld together.
Preheat your grill to medium-high heat. Place the andouille sausage links on the grill grate and cook with the lid closed for 12 to 15 minutes, turning occasionally, until the sausages are heated through and develop a light char on the exterior. Andouille is typically pre-cooked, so you are warming and charring it rather than cooking from raw.
Lightly toast each hot dog bun on the grill, cut-side down, until they are golden and warm, about 1 to 2 minutes. Remove to a clean surface and keep warm.
Place one grilled andouille sausage into each toasted bun. Top each sandwich generously with the chilled holy trinity relish, spooning it directly over the sausage. Serve immediately while the sausages are still warm.
