Make big game snacks with a Mardi Gras twist

#MiddleburyCT #Nachos #BigGame

Since the Super Bowl is Sunday, Feb 11, and Mardi Gras is Tuesday, February 13, choosing just one celebration to feature for the week felt impossible. So, why limit the joy? Let’s do both at the same time! A Mardi Gras and Super Bowl combo is like a party explosion waiting to happen as we combine the vibrant flavors of Louisiana with the finger-licking goodness of Super Bowl snacks.

Let’s make Jazzed-Up Jambalaya Nachos and Creole Queso. We’ll transform the classic Super Bowl nachos by topping them with a zesty jambalaya mix loaded with spicy sausage and shrimp. A generous dollop of Creole Queso completes this festive fusion. And I’ll share my creole seasoning recipe too.

What’s the difference between Creole and Cajun seasoning? While both share common elements, Creole cuisine has a milder flavor compared to Cajun, which tends to be spicier and more robust. If you enjoy spicier foods, swap the Creole seasoning for Cajun.

Jazzed-Up Jambalaya Nachos

Yield: 8 servings
Total Time: 30 minutes

Jazzed-Up Jambalaya Nachos topped with Creole Queso makes a great big game snack (www.JasonCoblentz.com photo)

1 (12 to 14 ounce) andouille or other smoked sausage, sliced
1 1/2 tablespoons olive oil, divided
1 (16-ounce) frozen three pepper and onion blend* (see note)
1 celery rib, sliced
1 tablespoon Creole seasoning
1 (12 ounce) bag tortilla chips
12 ounces large or medium shrimp, raw, peeled and deveined
2 teaspoons seafood seasoning (like Old Bay)
1 recipe Creole Queso OR 2 cups Colby Jack cheese, shredded

*Note: If you can’t find the frozen veggie blend, use 1 small yellow onion, diced; half red bell pepper, sliced; and half green bell pepper, sliced.

Heat a large skillet over medium-high heat. Slice the andouille into thin half-moons and saute in 1/2 table-spoon olive oil for 3 minutes. Add onion, bell peppers, celery and seasoning, cook for an additional 5 minutes or until veggies are soft. Line a baking sheet with foil, and spread tortilla chips. Top with the sausage mix.

Meanwhile, in a bowl, toss shrimp with remaining 1 tablespoon oil and seafood seasoning. Cook in the same skillet for 3 to 5 minutes, or until the shrimp is opaque. Sprinkle shrimp over the nachos. Drizzle with Creole Queso or sprinkle Colby Jack cheese on top. Preheat the oven’s broiler to low, and broil until cheese melts.

Creole Queso

Yield: 5 cups
Total Time: 10 minutes

1 (8 ounce) block cream cheese, softened
4 cups Colby Jack cheese, shredded
1 (10 ounce) can diced tomatoes with green chilies
1 tablespoon Creole seasoning
1/2 to 1 cup milk, warmed

In microwave-safe bowl, combine all ingredients. Microwave in 60-second intervals, stirring until cheese is melted and dip is well blended. Thin to your desired consistency with hot milk.

Here’s a Creole seasoning recipe that’s perfect for these recipes. But the magic doesn’t stop here; sprinkle it on roasted vegetables, grilled meats or even popcorn for a Creole-infused treat.

DIY Creole Seasoning Blend

Yield: About 3/4 cup
Total Time: 5 minutes

2 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne pepper, or to taste

In a small mixing bowl, stir all ingredients until combined. Store in an airtight container.

Whether your team wins or not, I encourage you to embrace the spirit of “Laissez les bons temps rouler” (let the good times roll). Life’s too short to choose between holidays – let’s celebrate them all! Cheers!

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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