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