Thursday, February 04, 2010

Super Bowl Sunday


Are you ready for the big game? We'll be buried under two feet of snow by the time kick off happens, so am getting ready for the Black and Gold Super Bowl today.

Apparently, Super Bowl Sunday is the second biggest eating day next to Thanksgiving. While debatable, what isn't is the variety of food people love to eat. This year, in honor of the Saints, channel a little New Orleans wherever you are with this simple supper.



Zatarian's: It's authentic as Mardi Gras and is great base to start your jambalaya.

Ingredients
  • 1 box Zatarain's Jambalaya Mix
  • 3 ribs celery, diced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 lb. sausage of choice, cut in rounds
  • 1 1b. chicken, diced
  • chicken stock
  • green onions
  • olive oil
Coat the bottom of a large stock pot with approx. 2 tbls. oil, add chicken, salt and pepper and cook until the chicken is browned all over. Remove and set aside. Using the chicken drippings and 2 more rounds of olive oil saute the Trinity (Celery, Onion and Bell Pepper) until tender. Remove from pot and set aside with chicken.

Substitute the water for chicken stock on Zatarain's instructions and bring to a boil. Add trinity, chicken and cut sausage. Follow remaining instructions on Zatarain's box.

Garnish with diced green onions and Tabasco.



King Cake: Haydel's bakery will get you one by game time if you order by 11:00 on Friday. Call now or follow this easy recipe with refrigerator biscuits.




Abita Beer: Whether Turbo Dog, Amber, Purple Haze, Mardi Gras Bock or my favorite Pecan Harvest, you'll round out the experience with this cajun-country brew.

The Saints and the Who Dat Nation have taken it one game at a time and are now here, Super Bowl XLIV. Finish Strong!
Posted by at 10:33 PM
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13 comments:

  1. Whoa...you forgot the Shrimp. I made enough of this to feed 11 guys at The Duck Hunting Club last Friday. Zatarains is a great base and I agree...use chicken stock and add that Triity...plus some hots and tabasco....but do NOT forget the Shrimp.!! Go Saints!
    ReplyDelete
  2. SG,

    You've successfully brought me back to my days at Tulane. How I miss NOLA? I could use an Aidan Gill Shave.

    BTG
    P.S. Who Dat? Geaux Saints!
    ReplyDelete
  3. On Our Table:

    Slow Roasted Baby Back Ribs
    Pulled Pork Sandwiches
    Shrimp & Corn Chowder
    Sweet Potatoe Pie
    Cornbread Casserole
    Slaw
    Beer
    (Everything homemade, except the beer, my brother~in~law is too busy)

    We're Pats fans up here, but it's a great excuse to cook a ton of comfort/soul food.
    ReplyDelete
  4. MLS: No shrimp in my jambalaya - Only in gumbo and etoffee.

    BTG: Lots of funa ction in DC this weekend - from LA State Society at Blackfinn to the special menue at TownHall - how are you goign to be celebrating Super Bowl Sunday? BTW, go to Grooming Lounge or Art of Shaving on the Hill.

    TRVS: Sounds awesome. As a Pats fan, the real question is who are you rooting for?
    ReplyDelete
  5. My comment posted on your blog on September 25th, 2009:

    "DCMuller make sure you plan a fun weekend down there in Miami around February 7th. Plenty of WhoDats will be coming in town for the Super Bowl."

    ...crazy because my flight to Miami leaves this afternoon at 4:30.

    WHO DAT NATION HERE WE GO!!!!

    -CIL
    ReplyDelete
  6. Your Jambalaya recipe has totally made me hungry...I hate you! Oh, and thank you, I'm gonna use it sometime soon:-).
    ReplyDelete
  8. UGH! Knife in heart TRVS, knife in heart...
    ReplyDelete
  9. D, This recipe sounds amazing. As a Yankee, I fear that I am out of my element...but gonna try it anyway. Fingers crossed for your boys on Sunday!
    ReplyDelete
  10. Ok, for all the "Southern Gents" I'll root for the Saints since it's history in the making that they made it this far . . . I forgot, Lemon Ice Box Pie for dessert.
    ReplyDelete
  11. @ DAM,

    Had not made plans for the game given the (outrageous) "state of emergency" in the area. I'd love a recommendation; you can reach me via email.

    BTG
    ReplyDelete
  12. Our jambalaya recipes match one another almost word for word. I use Zat's as a base as well, but I exclude the celery, add garlic and a touch of crushed red pepper, and I don't remove the ingredients. After I have browned everything, I add half water/half chicken stock and then the Zat's mix. Boil, simmer, serve.

    And, for the record, the Abita Mardi Gras Bock is terrific.
    ReplyDelete
  13. Gavin - thanks for chiming in. I forgot the garlic - must and lots of it. The half stock/half water is also a good suggestion as it keeps the jambalaya from getting greasy.
    ReplyDelete

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