Original Creole Seasoning 
Spatchcock Smoked Turkey
This is how you bring the heat to the holidays. This spatchcock smoked turkey by @Grill…
Get RecipeThis dish by My Diary of Us is great for any backyard BBQ and is super easy and delicious meal to grill up during the week.
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Kitchen Tip : Sausage Dogs with Cajun Corn Salsa
Ingredients
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4 Links Andouille Sausage
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Hot Dog Buns
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6 Ears of Fresh Corn on the Cob
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1 Bell Pepper, Diced
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1/4 Cup Tomatoes, Diced
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1/2 Green Onions, Chopped
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2 Tablespoons Parsley, Chopped
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1 Tablespoon Lemon Juice
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1 Tablespoon Melted Butter + 1 Teaspoon
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1/2 Cup Chopped Spicy Pickled Okra (Optional)
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2 Tablespoons Tony’s Original Creole Seasoning
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Creole Mustard for Serving
- Clear
Directions
- Preheat the grill to medium-high heat.
- Add sausages and cook on both sides for 4-5 minutes per side until cooked through.
- Grill corn on all sides until slightly charred. Remove from heat and cut kernels off of cob.
- Make Cajun corn salsa, by combining corn kernels, bell pepper, tomatoes, green onions, parsley, lemon juice, 1 tablespoon butter, okra and Tony’s Original Creole Seasoning in a bowl and stir to combine. Set aside.
- Brush the remaining melted butter on the buns and toast or grill slightly.
- To serve, spread Creole mustard on the bottom of the bun and then place Andouille sausage on top of the mustard. Place a few good heaping spoonfuls of the Cajun corn salsa over top and sprinkle with more parsley and green onions.
- Serve immediately.
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from our Cajun Country Cookbook
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