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Photo: Greg Dupree Styling: Heather Chadduck 

Hands-on time 15 mins
Total time 15 mins

Serves 8 (serving size: 1 hot dog, 1 bun, 1/4 cup étouffée)

If you serve our étouffée and have leftovers, slather it on top of grilled 'dogs.


  • 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)

How to Make It

  1. 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.

  2. Heat 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.