Ingredients
Meat
1 Pack
Nathan’s Famous Colossal Quarter Pound Beef Franks
1 Pack
1 Pound
Hickory Smoked Bacon, Cooked And Chopped
1 Pound
Produce
1
Small Yellow Onion, Finely Chopped
1
3
Cloves Garlic, Minced
3
3 Tbsps.
Fresh Parsley, Chopped
3 Tbsps.
Pantry
2 Tsps.
Olive Oil
2 Tsps.
2 (15-Ounce)
Cans Black-Eyed Peas, Drained
2 (15-Ounce)
1 Tsp.
Cajun Seasoning
1 Tsp.
1/2 Tsp.
Kosher Salt And Freshly Ground Black Pepper
1/2 Tsp.
8
Hot Dog Buns
8
1 1/2 Cups
Cooked Long-Grain White Rice
1 1/2 Cups
1/2 Cup
Remoulade Sauce
1/2 Cup
Directions
HEAT oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened. Stir in garlic and cook until fragrant, about 30 seconds. Add black-eyed peas and Cajun seasoning. Simmer on medium-low heat until flavors develop, about 10 minutes. Season with salt and pepper to taste. Keep hot on low heat until ready to serve.
COOK your hot dogs your favorite way: We suggest pan-fried with butter!
SERVE hot dogs in buns and top with bacon, rice, black-eyed peas, remoulade sauce and parsley.
Whatever You Get, Get Nathan's
