Ignatius's Hot Dog Jambalaya

Updated: Apr 27

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!



Named for Ignatius Reilly, of "A Confederacy of Dunces" fame.


Ignatius's Hot Dog Jambalaya

Makes 8 to 10 Servings


3 tablespoons butter

10 all beef hot dogs (about 16 ounces), cut in 1/2-inch slices

1 large onion, diced

2 ribs celery, diced

1 medium green bell pepper, diced

2 cloves garlic, minced

1 can (6 ounces) tomato paste

1 can (16 ounces) petite diced tomatoes

1 cup chicken broth

1/4 cup minced parsley

1 tablespoon fresh thyme leaves

1 pound small to medium shrimp, peeled, deveined

2 cups wild rice blend, cooked to package instructions

1 tablespoon smoked ground paprika

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper


In Dutch oven or large pot, melt butter over medium-high heat. Cook hot dogs, browning both sides, about 8 minutes total. Set dogs aside on paper towel-lined plate.

Add onion, celery, bell pepper, garlic, thyme to pot, reduce heat to medium, cook till softened, about 5 minutes.

Add tomato paste, cook with vegetables 3 minutes to release flavor. Add tomatoes, broth, parsley, thyme. Cook 3 minutes, stirring frequently.

Stir in hot dogs, cook 2 minutes. Add shrimp, stir till pink, 3 minutes. Mix in rice, paprika, salt, sugar, black pepper, cayenne, stir thoroughly. Cook 5 minutes uncovered till rice is heated through, stirring frequently. Serve hot!



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