Superbowl Menu-GEAUX SAINTS!!

 GEAUX SAINTS!!!
  
Today is the day that Saints fans have been anxiously awaiting.  It has taken 44 years, but we are finally in the Superbowl!!!..I wasn’t able to make it to Miami, but I will be celebrating with some friends at a Superbowl party. 
  
Excuse the informality of this posting but I wanted to share two recipes that I will be preparing for today’s festivities. I hardly ever measure anything when I cook so ‘eyeball it’ and just season to taste.
  
Crab Spinach Dip
  •  2 stick of butter melted in pan
  • Wilt one finely chopped onion
  • Toss in thawed and drained chopped spinach (1-2 boxes)
  • Add some softened cream cheese, mix until incorporated
  • Over med-low heat, add some gruyere cheese until melted
  • Add salt, pepper, paprika, garlic powder, Worcestershire sauce and Tabasco, and a squeeze of fresh lemon juice to taste.
  • (You can also add crushed red-pepper flakes if you want some added heat)
  • Turn off heat, and fold in 1lb lump crab meat,
  • Turn mixture into baking dish, and top with some more gruyere and some grated romano and
  • Bake until bubbly.
  • Enjoy with toasted baugette slices.

Cajun Jambalaya

 

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 red and 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • Salt, black pepper, cayenne pepper and smoked paprika to taste
  • 1/2 teaspoon dried oregano and dried thyme
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • Diced, smoked ham or chicken
  • 2 1/2 cups low sodium chicken broth
  • 1 (14 1/2-ounce) can no-salt added diced tomatoes
  • 1 cup uncooked long-grain white rice or brown rice
  • 1 pound peeled and deveined medium shrimp

Directions

 

Heat the oil in a large Dutch oven over a medium heat.

Add the onion, peppers and garlic and sauté until they begin to soften, about 10 minutes.

Mix in herbs and spices and diced tomatoes.

Bring to a boil.

Stir in the rice, chicken/ham, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed.

Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through..

 

 

 

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Chef Lynn Ware

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