Best Grandmas Hot Dog Creole Recipes

WIENIES (HOT DOGS) CREOLE

Wienies (Hot Dogs) Creole image

This recipe goes WAY back to my childhood. My Mother found it in a woman's magazine, and it became a family staple. My older sister used to come home, from college, and ask my Mom to make it, just because she LOVED the aroma in the house, when it was cooking. I was so happy the day my newly married daughter called me, and asked me for the recipe, so she could make it for her husband. THEN, not too long after that, my son called and asked, for it, because he wanted to make it for his wife! That's three generations making this for their families. The recipe has evolved a bit, since I was a little girl, but only for the better. I must admit, that many children pick out the bell pepper slices, but that's OK. For me, it isn't Wienies Creole without the bell peppers.

Provided by Devonviolet

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow onion (Large)
1 green bell pepper (Large)
1 (28 ounce) can peeled diced tomatoes (include juice)
1 (6 ounce) can tomato paste
1 1/2 cups water
3 garlic cloves (large, finely diced)
1 lb hot dog (Hebrew National are the best tasting, for this)
12 ounces cheddar cheese (grated)
Tabasco sauce (optional, Each person adds their own, to taste)
1 cup rice (may use long grain white rice, or brown rice)
2 cups water
1/2 teaspoon salt

Steps:

Peel off outer layer and slice roots off onion, then slice in half - top to bottom.
Lay flat side down, and slice thin rings, crosswise on onion.Separate rings and place onions in large sauce pan, on stove.
Cut bell pepper in half - top to bottom, clean out seeds and white pith. Then slice into long strips. Bunch strips together, then cut them all in half, and put in pan with onions.
Pour Canned tomatoes and juice into sauce pan, with onion and bell pepper slices into large pan.
Put tomato paste and water in a bowl and mix until smooth. Add to tomato mixture
Place on stove, with tight fitting lid, and bring to a boil. Lower heat to lowest setting and simmer for 20 minutes, or until onion and bell pepper are tender. Enjoy the aroma, it's wonderful.
Slice hot dogs crosswise, into 1/4 inch discs, and stir into tomato, onion, and pepper mixture. Return to a boil, lower heat and simmer for 5 minutes, until hot dogs have plumped up.
While the tomato, onion and pepper mixture is simmering on the stove. Cook the rice as follows:.
Place rice, water, and salt into a sauce pan (with a tight fitting lid), on the stove. Bring the water to a boil, and lower to lowest setting.
Simmer for 20 minutes, without opening, or stirring. After 20 minutes, remove from heat and fluff the rice. Replace the lid and let sit for another 10 minutes. Serve when all moisture is absorbed into the rice.
When above ingredients are all finished cooking. Prepare individual servings in bowls, by putting a large spoon full of rice, in the bowl, 1/4 cup grated cheddar cheese over the rice, 2-3 large spoons full of tomato/hot dog mixture, and top with a few sprinkles of cheddar cheese, for presentation.
If you like your food to be hot and spicy, add a few drops of Tabasco Sauce, to bowl and mix around, just before eating.

CREOLE WEINERS

Creole Weiners image

My Mom used to make this when I was a kid and when I found it again I had to make it. And share it! It sounds odd, but it is yummy!!

Provided by Doglover61aka Earnh

Categories Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 slices bacon, diced
3 cups minced onions
1 (16 ounce) can tomatoes or 1 (16 ounce) can tomato sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1 lb hot dog

Steps:

Fry bacon & onion until tender/crisp.
Drain all but 2 tablespoons drippings from skillet.
Stir in tomatoes, salt and pepper.
Heat to boiling, reduce heat and simmer 15 minutes, stirring occasionally.
Add hot dogs, cover and simmer 15 minutes.
Serve on buns.

Nutrition Facts : Calories 327.1, Fat 27.2, SaturatedFat 10.1, Cholesterol 45.5, Sodium 1059.8, Carbohydrate 10.8, Fiber 1.5, Sugar 6, Protein 10.1

GRANDMA'S HOT DOG CREOLE

Grandma's Hot Dog Creole image

This is a recreation of something my husband's grandmother made all the time when he was a kid in the 80's before she passed. I got bits and pieces of what she did from family members. This is not what I consider creole food, but it is quite tasty and really cheap and filling meal!

Provided by Chrissy Hackley

Categories Casseroles

Time 40m

Number Of Ingredients 16

Ingredients

8 slice bacon, chopped
3 c onion, chopped
1 can(s) diced tomatoes, 16 oz
1 can(s) crushed tomatoes, 28 ounces
1 lb hot dogs, cut into chunks
1 bay leaf
2 Tbsp dried minced garlic
1 tsp cajun seasoning
1/8 tsp cayanne pepper
1/2 tsp oregano, dried
1/2 tsp crushed dried thyme
1/2 tsp smoked paprika
1/2 tsp sweet paprika
1 tsp dry mustard powder
salt and pepper to taste
1 c cooked rice, preferably white

Steps:

1. In large pot saute the bacon and onion till onion is soft and bacon is cooked.
2. Stir in tomatoes and seasonings. Bring to boil, reduce heat to low, let simmer 10 minutes.
3. Add hot dogs, stirring well. Cover with tight lid and cook 15 minutes.
4. Stir in rice. Remove bay leaf. Let simmer 5 minutes. Serve!