Welcome to the first sunday of the football season. In our family this is a very big deal. I grew up a football fan and have become even more of a fan over the years. This is my 11th season playing fantasy football. Like many years I am in multiple leagues this year, three to be exact. The work one, the ladies only league and the family league.
The other two are fun, but the family league is on another level. There is a trophy, which I won in the inaugural season, an active message board with lots of smack talking and some teams even create weekly videos. If you have seen the tv show The League that is what this league is like, minus debauchery and collusion, though sometimes we wonder about the collusion.
This year my fictional team, the Haunting Voodoo Kickers, has relocated to New Orleans. It seems only fitting with this move that food should be my contribution to the league. I was going to share this recipe on the league message board, but think in the spirt of generosity I should share it with everyone.
Not a fancy jambalaya, but the first one I ever had and the one my mom made for years. It was handed down from a friend of hers years ago. Still written in my mom’s handwriting on a recipe card it is one of my most cherished recipes. Jambalaya is actually a big deal in our family. My brother has his version, my parents have theirs and I still roll with tradition. Tom has generously offered to a judge a jambalaya cook-off between the three of us. Feelings are sure to be hurt if that ever happens.
This recipe is quick and easy. If you head to the store now you can have this prepped and ready for tonights dinner. If you are on the east coast you can have it ready for the end of the 4 o’clock games. If you are on the west coast you can have it done for half-time of the late game. Have a great first Sunday of NFL football and GO COLTS!
- 1/4 lb bacon, diced
- 1/2 cup diced onion
- 2 medium green pepper cut in 1 inch strips
- 1 cup long grain white
- 2 tsp garlic, chopped
- 24 oz canned whole tomatoes
- 1/2 tsp dried thyme
- 1 tsp salt
- black pepper to taste
- 1 1/2 cup chicken broth
- 1/2 cup vermouth (optional)
- 1/2 lb diced ham steak
- 1/2 lb andouille sausage, diced
- 1 lb medium shrimp shelled & devined
- In a dutch oven, fry bacon. Add onion and cook until transparent. Add green pepper and let soften a little. Add rice cook until opaque and milky,
- Add garlic, tomatoes, thyme, salt and pepper. Pour in chicken broth, vermouth if using and bring to a boil.
- Reduce heat to a simmer. Add ham and andouille. Cook until water is absorbed. Add shrimp at the end. When shrimp are done serve.
Double the batch and freeze for leftovers.
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