The Falcoholic
We’ve got one final opponent standing between us and the offseason: The New Orleans Saints in Week 18. The Falcons have nothing left to play for but pride at this point, and beating the Saints would get that job done. But we are talking about the Atlanta Falcons, one of the most unpredictable teams in the league, and the Saints are on a draft-position-ruining four-game winning streak. Who knows what Sunday will bring!
What I do know is that Hate Week Part 2 is a prime opportunity to make some delicious New Orleans-themed dishes and enjoy the game and the food with friends and family. Here are four dishes you can bring to the tailgate, whether that’s at the stadium or in the comfort of your own home.
A key to a great tailgating dish, especially in the winter, is making sure it’s something you can take to the tailgate in a slow cooker so you can keep it warm and transport it easily. Jambalaya fits the bill.
It’s a one-pot dish that blends the French, Spanish, and African influences that are the ancestors to Cajun and Creole cuisine, centering around chicken, shrimp, and andouille sausage. Like so many New Orleans dishes, it starts with the Louisiana version of mirepoix (onions, celery, and carrots), the “holy trinity” of onion, bell peppers, and celery, chopped or diced and sautéed in the rendered fat from the sausage. The rice cooks along with everything else in the dish, allowing it to absorb so much flavor.
It’s also a versatile dish. The Creole version includes tomatoes, and the Cajun version, my favorite, doesn’t. They’re both fantastic. If you’re feeding a large crowd, go big or go home — make both!
Recipe to try: Cajun Jambalaya
Before you read any further: I am not going to tell you it’s easy to make great gumbo. But if you do put in the time to make it right, it’s well worth the effort.
The most challenging part of gumbo to get right, in my opinion, is another classic element of Louisiana cuisine: a roux. You combine equal parts flour and melted butter or another type of fat and gently and consistently whisk it over medium-low heat until it turns the perfect color, which could be anywhere from a golden brown to a deep brown, depending on your preferences and exactly what you’re making. The aforementioned “holy trinity” is also a key ingredient, and as far as the proteins, you’ve got options. The version I like best has andouille sausage and crawfish, and NO okra in mine, thanks — but if that’s your thing, it’s traditionally found in seafood gumbos.
Recipe to try: Good New Orleans Creole Gumbo
If you want to lean toward something a little easier to throw together, I present to you: shrimp po’boys. These sandwiches, featuring fried Gulf shrimp, remoulade sauce and/or other condiments, and all of the fixings served on soft French bread. These might be...
