Updated: May 9, 2022
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 J. 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!