By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
372 cal · 30 min
Jambalaya Dog with Holy Trinity Relish
Recipe GLPRf44436255faa1b
A bold Creole-inspired hot dog topped with a vibrant holy trinity relish made from diced red onion, yellow bell pepper, and celery combined with sweet pickle relish and classic Creole seasoning. Grilled andouille sausage nestled in toasted buns creates a flavorful, satisfying main course that brings New Orleans street food to your table.
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Ingredients
1 small red onion, finely diced
1 large yellow bell pepper, finely diced
2 ribs celery, finely diced
3 tablespoons sweet pickle relish
1 teaspoon Tony Chachere's Creole seasoning
4 links andouille sausage
4 large hot dog buns
Directions
Combine the diced red onion, yellow bell pepper, celery, sweet pickle relish, and Creole seasoning in a large bowl. Stir until well blended. Cover the bowl with plastic wrap and refrigerate the relish until you are ready to serve.
Preheat your grill to medium-high heat. Place the andouille sausages directly on the grill grates, close the lid, and grill for 12-15 minutes, turning occasionally, until the sausages are heated through and lightly charred on the outside.
Lightly brush the hot dog buns with oil or place them cut-side down on the grill for about 1-2 minutes until they are golden and toasted.
Place each grilled andouille sausage into a toasted bun. Generously top each hot dog with the chilled holy trinity relish and serve immediately.
Comments
This is a straightforward weeknight dish that hits on availability and cost: andouille sausage and creole seasoning stock reliably at Harris Teeter, Food Lion, and Kroger, and the holy trinity vegetables are staples anywhere. At roughly $1.50 to $2 per serving, it's an affordable crowd-pleaser that doesn't demand a special trip. The real catch is timing—dicing the onion, pepper, and celery plus cooking down the relish will run 15–18 minutes before the sausage hits the griddle, so expect closer to 40 minutes total, not 30. It reheats reasonably well in a skillet the next day, though the bun suffers.
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