1/3 Photos of Wienies (Hot Dogs) Creole
This recipe goes WAY back to my childhood. My Mother found it in a woman's magazine, and it became a family staple. My older sister used to come home, from college, and ask my Mom to make it, just because she LOVED the aroma in the house, when it was cooking. I was so happy the day my newly married daughter called me, and asked me for the recipe, so she could make it for her husband. THEN, not too long after that, my son called and asked, for it, because he wanted to make it for his wife! That's three generations making this for their families. The recipe has evolved a bit, since I was a little girl, but only for the better. I must admit, that many children pick out the bell pepper slices, but that's OK. For me, it isn't Wienies Creole without the bell peppers.
My Private Note
Units: US | Metric
- 1 yellow onion (Large)
- 1 green bell pepper (Large)
- 793.78 g can peeled diced tomatoes (include juice)
- 170.09 g can tomato paste
- 354.88 ml water
- 3 garlic cloves (large, finely diced)
- 453.59 g hot dog (Hebrew National are the best tasting, for this)
- 340.19 g cheddar cheese (grated)
- Tabasco sauce (optional, Each person adds their own, to taste)
- 236.59 ml rice (may use long grain white rice, or brown rice)
- 473.18 ml water
- 2.46 ml salt
- 1Peel off outer layer and slice roots off onion, then slice in half - top to bottom.
- 2Lay flat side down, and slice thin rings, crosswise on onion.Separate rings and place onions in large sauce pan, on stove.
- 3Cut bell pepper in half - top to bottom, clean out seeds and white pith. Then slice into long strips. Bunch strips together, then cut them all in half, and put in pan with onions.
- 4Pour Canned tomatoes and juice into sauce pan, with onion and bell pepper slices into large pan.
- 5Put tomato paste and water in a bowl and mix until smooth. Add to tomato mixture
- 6Place on stove, with tight fitting lid, and bring to a boil. Lower heat to lowest setting and simmer for 20 minutes, or until onion and bell pepper are tender. Enjoy the aroma, it's wonderful.
- 7Slice hot dogs crosswise, into 1/4 inch discs, and stir into tomato, onion, and pepper mixture. Return to a boil, lower heat and simmer for 5 minutes, until hot dogs have plumped up.
- 8While the tomato, onion and pepper mixture is simmering on the stove. Cook the rice as follows:.
- 9Place rice, water, and salt into a sauce pan (with a tight fitting lid), on the stove. Bring the water to a boil, and lower to lowest setting.
- 10Simmer for 20 minutes, without opening, or stirring. After 20 minutes, remove from heat and fluff the rice. Replace the lid and let sit for another 10 minutes. Serve when all moisture is absorbed into the rice.
- 11When above ingredients are all finished cooking. Prepare individual servings in bowls, by putting a large spoon full of rice, in the bowl, 1/4 cup grated cheddar cheese over the rice, 2-3 large spoons full of tomato/hot dog mixture, and top with a few sprinkles of cheddar cheese, for presentation.
- 12If you like your food to be hot and spicy, add a few drops of Tabasco Sauce, to bowl and mix around, just before eating.
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Nutritional Facts for Wienies (Hot Dogs) Creole
Serving Size: 1 (504 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 667.4
- Calories from Fat 376
- Total Fat 41.8 g
- Saturated Fat 20.9 g
- Cholesterol 99.7 mg
- Sodium 1927.6 mg
- Total Carbohydrate 46.6 g
- Dietary Fiber 4.2 g
- Sugars 12.5 g
- Protein 27.5 g