Chicago’s Doggone Is Now Making a Hidden Valley Ranch Creole Hot Dog with Shrimp Etouffée

There’s no shortage of hot dogs in Chicago, so much so that the city has its own distinct “Chicago-style hot dog.” To be able to shout over all that noise, hot dog joints have to make something truly special. That’s exactly what Doggone, the brainchild of hot dog entrepreneur Skip Murray, is trying to do with their delectable dogs for the Coast 2 Coast Ranch tour, presented by Hidden Valley ® Ranch.

Undoubtedly inspired by his hometown of New Orleans, where Murray’s first restaurant, Dat Dog, blew up, the Cool Bayou dog is made from a mix of crawfish and pork. This down south dog is then coated in Hidden Valley Ranch Original Seasoning and allowed to marinate.

Next, the dog is cooked and then covered with a creamy shrimp étouffée. In French, étouffée means “smothered,” so sure enough, this dog is absolutely drowning in the Cajun classic.

Fresh diced tomatoes and diced onions are then added to balance out the hearty étouffée and the dog.

But all the delicious fun doesn’t stop there. Once the solid toppings are set, creole mustard is drizzled on top. The dog is then finished with a Hidden Valley Original Ranch Seasoning-infused sour cream and a sprinkle of parsley.

For all the Chicagoan Foodbeasts out there with a serious love for ranch, this dog will be available all September in celebration of the quintessential dressing. If you want to find more ways to try ranch, no worries. Just take a trip to foodbeast.com/ranch and check out the other participating locations of the Hidden Valley Coast 2 Coast Tour.

Created in partnership with Hidden Valley Ranch.