How to Host the Ultimate New Orleans Themed Super Bowl Party

Confession: I’m not a football fan. I really don’t know a first down from a field goal. I don’t watch a single game of football during the season because, really, I just don’t get it. But when Super Bowl time rolls around, yeah, I’m a fan no matter who is playing because what I do love is a good reason for a party. This year’s Super Bowl is being held in New Orleans, so I thought that sounded like a great theme for a party because the cuisine and libations from NOLA are just so delicious and fun. Here is a menu from starter to drinks to dessert that will make you feel like you are in the Big Easy!

Every party needs a good appetizer and this Cajun crab dip fits the bill. Some might think you are rooting a bit for the Ravens because of the crab-Baltimore connection, but really, it’s all about the heat!

Cajun Crab Dip

Credited to Food.com

Servings: 6

Ingredients:

• 1/2 lb imitation crabmeat
• 8 ounces cream cheese, softened
• 1/3 cup sour cream
• 1 tablespoon hot sauce
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon Cajun seasoning
• 1/2 cup shredded cheddar cheese
• 1 bunch green onion, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Directions:

1. Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
2. Gently fold in cheddar cheese, onions and crab.
3. Refrigerate at least 2 hours and adjust seasonings as desired.
4. Serve with pita chips or be bold and pick up some Lay’s Cajun Herb & Spice Chips.

No one likes to be in the kitchen while everyone else is watching the game, so this recipe for Jambalaya lets you prepare it in the crock pot before your party.

Slow Cooker Jambalaya

Recipe credited to FoodNetwork.com

Servings: 4

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions:

1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth.
2. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
3. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.
4. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.
5. Discard bay leaves and spoon mixture over cooked rice.

Who doesn’t like dessert? After all that spice, we need a little sweet to finish our culinary tour of New Orleans. Beignets are a little labor intensive, but you can prepare beforehand and then just fry them up during Half Time.

Beignets

Recipe credited to Epicurious.com

Yield: 30

Ingredients:

• 1 cup lukewarm milk, about 110°F
• 1/2 cup granulated sugar
• 1 package dry yeast
• 4 cups all-purpose flour
• 1/2 cup melted butter
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 4–6 cups canola oil
• 1 cup powdered sugar

Directions:

1. Pour the warm milk into a large bowl. Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, and vanilla. Add the remaining flour and sugar, folding them into the wet ingredients with a large rubber spatula. Knead the dough by hand in the bowl for about 5 minutes, then cover the bowl with plastic wrap and refrigerate the dough for 6–8 hours.
3. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch. Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour.
4. Heat the oil in a large deep skillet over high heat until it reaches 350°F. Use a candy thermometer to check temperature. Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over. Use tongs to remove beignets from the oil and drain on paper towels. Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar.

If we are partying Mardi Gras style, we need a cocktail. The best known drink is the Hurricane, and this recipe from famed NOLA chef, Emeril Lagasse will blow away your guests!

Hurricane Cocktail

Recipe credited to FoodNetwork.com

Yield 10-12 drinks

Ingredients:

• 12 ounces light rum
• 12 ounces dark rum
• 10 ounces grenadine, or passion fruit syrup
• 10 ounces fresh orange juice
• 10 ounces sour mix, or fresh lime juice
• 3 tablespoons superfine sugar, or more to taste
• 1 large orange, cut into 1/4-inch thick slices

Directions:

1. Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar.
2. Pour into a punch bowl and add the ice cubes and orange segments.
3. Serve in tall glasses over ice with straws.

I am not really a cocktail kind of girl; I’m more into the beer. Abita Brewing Company is located just 30 miles outside of New Orleans in Abita Springs, Louisiana. They just released their seasonal Mardi Gras Bock, which would be perfect for your party. If you want a variety, Abita makes a “party pack” which contains six of their most popular beers in a case. Abita Brewing Company products can be found at Exton Beverage, Wegman’s, and Ron’s Original Bar & Grill.

With all of this delicious food and drink from New Orleans, your guests will leave satisfied no matter who wins the big game. I imagine that a few might even yell “Touchdown!”

Photographs credited to Simply Recipes, McCormick, Harvest PR, FooBooz and Abita.