3 Super Bowl recipes for the perfect New Orleans-themed party

If your team isn't in the big game, the majority of the fun will be gathering with friends, eating, and celebrating football when it comes to Super Bowl. There's absolutely no problem with pizza or wings, but there's no doubt about how to upload the game, whether you're hosting it or bringing something to someone else's house.

At this point, the Chiefs and Eagles have been to multiple Super Bowls, so it was a bit of a pass to suggest “baked edge” or “cheesesteak” to represent the team. Have the best food on planet Earth.

From simple dishes that everyone can throw together to skills, dive into three New Orleans-themed ideas for your Super Bowl Party. One of the best things about Cajun and Creole Cuisine is essentially designed to be cheap, used, cheap, humble materials so that you can turn your techniques and skills into humble materials. That's what it was.

Beginner: Muffretta

Can I make a sandwich? Good, now you can make a muffretta. The New Orleans variant of Italian sub or grinder is taken to another level with several important ingredients. The best part about this sandwich is that it is designed to be shared and needs to go ahead. Make two good-sized muffrettas and you can easily feed 8-10 people.

The biggest attachment point here is bread. The Mafretta Pan is probably not something you can find outside of New Orleans. Therefore, you will have to make it in time with a loose fax machine. The round Focaccia or Ciabatta works perfectly well as an alternative, even if it is not entirely traditional.

From there, we're adding olive salad, cold cut and provolawn cheese. Here you can also save some items to make it even more cost-effective.

material

• Two big round buns (half)
• Green olives in two jars with pimentas
• Two cans of black olives
• 1 bottle of Giardiniera
• Two cloves garlic
• olive oil
• 1 pound mortadella (or bologna for budget)
• 1 pound sopressata or salami (or pepperoni for a budget)
• 1 pound prosciutto or capicola
• 1 pound of pro boron cheese

method

1. Ring the olives, jardiniella, garlic and olive oil until chopped in a food processor. Place in an airtight container and refrigerate overnight
2. Spread the olive salad on either side of the bread and layer the meat over the sandwich.
3. Wrap the sandwich tightly in plastic plastic wrap for at least 2 hours before infiltrating the olive salad into the bread

Intermediate: Chicken and Sausage Jambalaya

Given that we are cooking for the crowd, we x shrimp and seek out a much cheaper chicken and sausage variation of classic dishes. It may seem scary, but really this is a very simple recipe that can be beaten with a big pot and let everyone get help with themselves.

The jambalaya is left with rice filling. Place a bottle of hot sauce next to the stove (crystal hot sauce is preferred) and guests can heat it as they like.

material

• One Onion
• One green pepper
• Three celery stems
• 1 pound chicken thighs
• 1 pound andouille sausage
• Chicken stock
• One big can of crushed tomatoes
• 1 bag of frozen okra
• Cajun seasoning
• Bay leaves
• White rice
• time
• olive oil
• Taste the taste and black pepper

method

1. Brown chicken and sausages in olive oil over medium heat in large pot or Dutch oven
2. Take the chicken and sausages in a clean bowl and place the brown chopped onion, peppers and celery in the same pan
3. Remove the pot with chicken stock and use a wooden spoon to scrape out the pots that have stuck in the bottom.
4. Add tomatoes, uncooked rice, Cajun seasonings, Beilerev and thyme. Mix and cover
5. Cook for about 20 minutes until rice is tender – stir occasionally
6. Add okra and bring to the simmer before adding the chicken and sausages. serve

Altitude: Gumbo

The gumbo is one of the greatest stews in the world and there is no bar. In fact, it may be The biggest stew. The perfect blend of layered flavours, complexity, heat, and umami – I'm not going to pretend for a moment that the gumbo I made at home can hold a candle in what I can find in New Orleans.

The roots of the plate are as diverse as the city of New Orleans itself. African, Native American, French, German, Spanish – this one dish has many world cuisine elements. The difficulty is to make sure everything comes together in harmony, partly from technique and partly from seasonings and tasting.

Traditionally Either Okra or File Powder is used to thicken the gumbo along with the roux. Phili powder, a leaf from Sassafras, is located in the spice aisle of most major grocery stores.

material

• 1 cup of flour
• Cup Butter
• Six celery stems
• One big onion
• One big green pepper
• One bunch of green onions
• One of the parsley
• 3 Gloves of Garlic
• Andouille sausage
• 4 cups of chicken soup
• 1 pound chicken thighs (cut into bite-sized pieces)
• option 1 pound shrimp (shell on)
• 3 tablespoons kajang seasonings
• 1 tablespoon file powder
• White pepper
• Black pepper
• salt

method

1. Dice onions, celery, peppers – reserve trimming
2. Reserve the shell, peel and Devane's shrimp.
3. Add the shells to about 5 cups of cold water, salt and vegetable trimming. Simmer over medium heat and simmer for 45 minutes. Tension to create shrimp stock. If you choose to omit the shrimp, double the amount of chicken soup in the ingredients.
4. Melt the butter in a large pot or Dutch oven and melt it over low and medium heat. Whisk the flour and continue to stir with a spatula. This is your lou. Over time, the colour changes from pale white to golden brown, brown, and finally dark brown. This is one of the most important elements of gumbo and we want it to be chocolate colour.
5. Slice the brown in a large frying pan with andouille sausages. Remove and place it aside.
6. Add vegetable oil and brown chicken thigh fragments to the same skillet, and brown chicken thighs until cooked (finishing cooking with stew). Remove and place it aside.
7. Add the onion, bell, pepper and celery to the same skillet and cook until tender. Add a glass of chicken soup and add the vegetables, then derail the pot and scrape off anything stuck in the bottom.
8. Add cooked sausages, chicken, vegetables, garlic, parsley, Cajun seasonings, file powder and remaining stock to the pot along with the roux. Simmer until the stew is slightly thicker. Taste and add salt, pepper, or more Cajun seasonings.
9. Can be enjoyed on white rice.