Swamp Dogs
These swamp dogs, scored and marinated with onions in a savory, Cajun-seasoned marinade, cook in a cast iron skillet. Serve them in hot dog buns with plenty of saucy onions.

Servings: 8

8 hot dogs
2/3 cup Italian dressing
2 tablespoons Worcestershire sauce
2 teaspoons Cajun seasoning
2 medium onions, thinly sliced
2/3 cup water
1/4 cup ketchup
1 tablespoon Dijon mustard or yellow mustard
8 hot dog buns


Using a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.

Place scored hot dogs in a large resealable plastic bag and add dressing, Worcestershire, Cajun seasoning, and onions. Seal bag tightly, and turn to coat everything thoroughly. Refrigerate for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.

Preheat a large cast iron or metal skillet over medium-high heat.

Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve onions and marinade. Cook, undisturbed, until browned on one side, about 2 minutes. Rotate the hot dogs and cook until mostly browned, 2 to 3 more minutes.

Add reserved marinade and onions to the pan and cook, stirring occasionally, about 2 minutes. Add water to deglaze the pan and cook, stirring to loosen any browned bits from the pan. Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.

Stir in ketchup and mustard and simmer a few minutes longer.

Serve hot dogs on buns topped with plenty of saucy onions.


Nutrition Facts
Calories 407
Total Carbohydrate 39g Dietary Fiber 2g Total Sugars 10g Protein 13g Total Fat 22g Saturated Fat 7g Cholesterol 31mg Vitamin C 3mg Sodium 1381mg Calcium 123mg Iron 3mg Potassium 328mg