Written by Nicole Canfora Lupo
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 featuring the New Orleans Saints.
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 specialized in Cajun and Creole cuisine.
But it definitely led me to find a good base recipe and put my own spin on it.
The nice thing about jambalaya is its flexibility with main ingredients: chicken, sausage and shrimp work best, and in any combination. Use just one or throw in all three for a flavorful feast.
It can be Cajun-ized with the addition of tomatoes, which I use when making the dish.
And I swear jambalaya tastes even better the next day, after the flavors have had a chance to blend further.
Now, on blustery winter days, I whip up a big pot of jambalaya and enjoy it for meals throughout the week.
The recipe can be doubled—or even tripled—if you’re feeding a ravenous Super Bowl crowd.
You can “healthy” up this jambalaya by substituting brown rice and adding an extra 3/4 cup of chicken broth, but I don’t think the texture is quite the same.
If you decide to add shrimp, make sure they’re cooked through before adding them to the pot during the final 10 minutes of simmering.
Also, feel free to substitute fresh thyme leaves or reduce amount of hot sauce, if desired.
Even Archie Manning might switch his loyalty back to the Saints upon tasting this.
- 1 tablespoon canola oil
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 2 chicken breasts, cubed and cooked
- 4 links Andouille sausage, cooked and sliced
- 2 1/2 cups white long-grain rice
- 1 (28-ounce) can diced tomatoes
- 4 3/4 cups chicken broth
- 1 1/2 teaspoons dried thyme leaves
- 2 bay leaves
- 2 teaspoons Louisiana hot sauce
- Heat the canola oil in a large Dutch oven or stockpot over medium-low heat.
- Add the bell pepper, onion, and celery and cook, stirring occasionally, for 5 minutes.
- Add the chicken, sausage, rice, tomatoes, chicken broth, thyme, bay leaves, and hot sauce.
- Increase the heat to medium-high and bring to a boil.
- Reduce the heat to medium-low once more, cover, and simmer for 20 minutes or until the rice is fully cooked.
- Remove the bay leaves before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 1078mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 19g
The nutritional information above is computer-generated and only an estimate.
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