From Nathan's Famous Hot Dog Cookbook, 1968.
A simple recipe featuring the Creole trinity of vegetables and a few other basic ingredients. I would call this Creole not Cajun in spirit because it includes tomato. Speaking of which, I approve the spoonful of sugar, it's good at brightening up the canned tomatoes. I would certainly serve this atop a bed of cooked rice.
EDITOR'S TIP: Cut the dogs into thirds before you start cooking.
Hot Dogs Louisiana
Serves 6 to 8.
8 hot dogs
2 tablespoons butter or margarine, melted
1 onion, sliced very thin
1 small green pepper, cut into thin strips
3 ribs celery, sliced thin
2½ cups canned tomatoes
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon sugar
Salt and pepper to taste
Saute the onion, green pepper and celery in the melted butter until the vegetables are tender, about 5 minutes.
Add the tomatoes, tomato sauce, chili powder, sugar and salt and pepper. Mix together thoroughly. Simmer, uncovered, for 10 minutes.
Add the hot dogs, cut into thirds, and heat thoroughly.