Mardi Gras Dogs

It’s Mardi Gras time!

Well, technically, today is Fat Tuesday — the end of Mardi Gras season — so if you’re going to make my latest recipe, you better hop to it. Or you could just wait ’til this weekend … because Fat Tuesday or not, my New Orleans-inspired “Mardi Gras dogs” are great any time!

Combining many of the classic ingredients found in Cajun and Creole cuisine — spicy andouille sausage, olive salad and provolone cheese (both typically found on the classic New Orleans muffaletta sandwich), Creole mustard and seasoning, and pickled okra — my Mardi Gras dogs are a true celebration of one of my favorite cities, New Orleans.

And really, this “recipe” couldn’t be any easier … so make some today and laissez les bons temps rouler … let the good times roll!

Mardi Gras Dogs

Mardi Gras Dogs


  • 4 pre-cooked andouille sausages links
  • 4 hot dog buns
  • 1 cup shredded provolone cheese
  • 1/2 cup finely chopped olive salad
  • Creole mustard and creole seasoning to taste
  • Whole olives and pickled okra for garnish


1. Cook sausages in a non-stick skillet over medium heat 6 to 9 minutes or until browned, turning frequently.

2. Toast hot dogs buns until golden brown.

3. Place sausages inside hot dog buns, then top evenly with the cheese and olive salad. Top each sausage with mustard and seasoning to taste.

4. Garnish with whole olives and okra. Serve immediately.

Notes: The buns I bought didn’t quite hold together so I split the sausages in half after cooking and served them “sandwich style.” This is completely acceptable!




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  • kitchenriffs

    I love that garnish on the bun! And that pig pick (I suppose that’s what you’d call it!) is wonderful. Never served andouille sausages as a hot dog before. But I will!

    • Kimberly

      Thanks! The pig picks were a bridal shower gift because The Chef and I love our pork! And my other favorite way to eat andouille? On a hot dog bun topped with blue cheese and caramelized onions … crazy, I know!