WHO DAT? The New Orleans Saints are Super Bowl-bound, and we’ve got your back with a jambalaya recipe from Nicole Canfora Lupo, New Jersey-based journalist, author of Images of America: Belleville, and lover of double coupons. She can be found at her incredible finance site, Rainy-Day Saver, where we can all learn a few things about budgeting and splurge on the good stuff, like bacon chocolate.

It’s always smart to have a filling and meaty main course on your Super Bowl buffet table. With all the free-flowing beer, your guests need something substantial to keep them energized and on their feet through four quarters of commercials that try too hard, questionable play calls from the guys in stripes, and an aging-rockers halftime show. One of my all-time favorite winter recipes rises to the occasion for this year’s Big Game—it’s not a soup, it’s not a stew, it’s that Creole creation of jambalaya.

I’m not sure when I first discovered the ricey goodness of the jambalaya. It might have been back in 2004, when I went to Oddfellows Rest in Hoboken, which specializes in Cajun and Creole cuisine. But it definitely led me to find a good base recipe and put my own spin on it.
>> Read on to get the jambalaya recipe >>