Cooking Corner

With the holidays behind us, the next big occasion at my house is Super Bowl Sunday. Every year, the family gathers in my living room, loft and anywhere else that we have a TV turned on to the big game. With the playoffs now in full swing, it’s a great time to begin menu planning for the holiday that brings fans of the big game together under one roof. Veggie, meat and cheese trays are a given on Super Bowl Sunday, but at my house we always sweeten the pot a bit with tasty flavors of home. The following are just a few of my favorite Super Bowl recipes desgined to help you avoid a fumble at your Super Bowl party.

If you make any of the recipes highlighted in Cooking Corner, please take a photo of your culinary delight(s) and email it/them to anzaeditor@reedermedia.com. Please include a short write up about your experience.

 

1-29-16-ANZA-Cooking-JambalayaJambalaya with Shrimp and Andouille Sausage

Chef’s note; There’s nothing quite like the spicy aromas coming from a pot of Jambalaya on Super Bowl Sunday. This recipe, courtesy of myrecipes.com is one of my favorites pairing spicy andouille sausage with the flavor of some fresh caught shrimp.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 6 ounces andouille sausage, sliced
  • 1 cup uncooked long-grain white rice
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • 1 bay leaf
  • 2 cups fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon hot pepper sauce
  • 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
  • 1/2 pound peeled and deveined medium shrimp
  • 2 tablespoons chopped fresh parsley

Directions

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce and diced tomatoes; bring to a boil.

Cover, reduce heat and simmer 20 minutes.

Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Serve with cornbread.

Cornbread

Chef’s note; I usually mix up my cornbread and have it ready to pop in the oven while the Jambalaya is cooking.

Ingredients:

  • Cooking spray to grease pan
  • 1/4 cup butter or margarine (1/2 stick)
  • 1 cup milk
  • 1 large egg
  • 1 1/4 cups yellow, white or blue cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Directions:

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

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