Big Easy Super Bowl recipes

When this year’s Super Bowl kicks off in New Orleans, don’t be surprised if the hot wings and nachos arrive at the table with a Cajun/ Creole accent. It’s expected, considering the nation’s biggest sports event and the nation’s top culinary destination will collide.

Fortunately, you don’t have to bench your favorite foods to create a New Orleans-themed Super Bowl menu. Just get creative and kick those recipes up a notch with a few Louisiana ingredients.

For example, grab your favorite brand of Cajun seasoning and sprinkle over hot wings before serving. Cajun spice also can transform a bag of plain potato chips into voodoo chips; simply place chips in a single layer on a cookie sheet, sprinkle with Cajun spice and heat in a 350-degree oven until warm.

Here are some recipes to get you started:

 

Bayou Hot Wings

(Recipe courtesy of Suzanne Corbett)

2 pounds chicken wings,

tips removed and cut in half

2 tablespoon Cajun seasoning

Course cracked pepper, to taste

Oil for deep-frying

1/2 cup butter, melted

1/2 cup hot sauce

(Tabasco or Louisiana Hot Sauce)

1/4 – 1/3 cup white vinegar

Dash of Worcestershire sauce

Pat chicken wings dry with paper towels; sprinkle with Cajun seasoning and cracked black pepper. Deep fry in hot oil (375 degrees) for 20-30 minutes, depending on the size of the wings, until wings are golden brown and tender. Drain on paper towels.

In a large saucepan, combine butter, hot sauce, vinegar and Worcestershire sauce and heat through over a medium heat. Once wings are cooked, toss in sauce and serve. Makes 4-6 servings.

 

Big Easy Upside-down Bananas

Foster Cake

(Recipe courtesy of Suzanne Corbett)

1 yellow cake mix

Bourbon

1 1/2 sticks butter, melted

2 cups dark brown sugar

2-3 bananas

1 cup toasted pecan pieces

Heat oven to 350 degrees. Mix cake according to package directions, replacing bourbon for the water.  Place melted butter on the bottom of a 9×13-inch baking pan, or divide between two 8-inch round cake pans. Melted butter should cover the entire bottom of the pan. Sprinkle brown sugar over butter, top with a layer of sliced bananas, and sprinkle with pecans. Bake for 35-45 minutes or until cake is done when tested using a wooden pick. To test for doneness, insert pick in center of cake; if it come out clean, the cake is done. Remove from oven and let cool five minutes. Run a knife along the sides of the cake pan to loosen, then place a serving platter over top of cake and turn over. Carefully lift off pan.

Makes one large or two small cakes.

 

Crawfish Bread

(Courtesy of Louisiana Seafood Promotion

Board, recipe inspired by Chef John Folse)

1 loaf French bread*

2 cups crawfish tails (shelled)

1/2 stick butter

1/2 cup diced onions

1/2 cup diced celery

1/4 cup diced red bell peppers

1 tablespoon minced garlic

1/2 teaspoon dry mustard

1/2 cup mayonnaise

1/3 cup mozzarella cheese

1/3 cup cheddar cheese

Butter

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.

In a large skillet, melt ½ stick butter over medium high heat. Add crawfish, onions, celery, bell peppers and garlic; sauté for 15 minutes. Remove from heat and blend dry mustard and mayonnaise; fold in cheeses until melted.  Fill the French bread with crawfish mixture and put both bread halves back together. Butter top of filled bread, wrap in foil and bake for 20-30 minutes. Slice and serve with an optional dash of Tabasco.

Makes about 4-5 servings.

* Sizes of French bread vary. This recipe will best stuff loaves about 12 inches long. If a larger loaf is used, double filling recipe.