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Super Bowl recipes 2013: Bring New Orleans to San Francisco with jambalaya

The 49ers are preparing to face the Ravens on Sunday, but even if you aren't joining the team in New Orleans, you can still bring a taste of NOLA to San Francisco with this jambalaya recipe.

By Mark Sandritter
USA TODAY Sports

While some 49er fans have made the trip to New Orleans to watch the team play in the Super Bowl, not everyone can be that lucky. Instead, many will watch the game from San Francisco — but that doesn't mean they can't bring New Orleans to them.

Everyone has their favorite dishes for Super Bowl parties. But when it comes to New Orleans, few things represent the city as well as jambalaya. This old-fashioned jambalaya recipe from Cold, Hard Football Facts is sure to be a crowd-pleaser.

Spice mixture:
  • 1 teaspoon kosher salt
  • 1 teaspoon thyme
  • 1 teaspoon rough ground pepper
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon oregano
  • 3/4 teaspoon paprika
Jambalaya:
  • 4 stalks of celery, chopped
  • 1 large onion, diced
  • 1 green or red pepper, diced
  • 2-3 jalapenos, finely chopped (optional)
  • 2 carrots, sliced (optional)
  • 8 slices of good, smoky bacon
  • ½ pound bulk sausage, crumbled
  • 1 pound smoke-cured ham, cut into chunks
  • 1 pound skinless, boneless chicken, cut into chunks
  • 1 cup long-grain rice, uncooked
  • 1 14.5-ounce can of tomatoes
  • 1 cup of hot chicken broth
  • 1 pound of shrimp, shells removed
  • 8 ounces fresh whole mushrooms
  • Worcestershire sauce
  • Tabasco sauce or Louisiana hot sauce
Instructions:
  1. Combine the spice mixture and set aside.
  2. Chop the celery, onion, pepper and jalapenos. Chop the carrots but set aside from other vegetables.
  3. Fry the bacon and sausage in a large cast-iron skillet. Remove the cooked meat with a slotted spoon, leaving the bacon fat in the skillet. Chop the bacon and set aside.
  4. Brown the ham and chicken in the skillet, then set aside with the bacon and sausage.
  5. Add the rice to the skillet and cook on low until it starts to brown.
  6. Add the mushrooms as well as the chopped celery, onion, pepper and jalapenos to the skillet. Saute on low for eight to 10 minutes.
  7. Heat the chicken broth, then add the broth, the canned tomatoes and the sauce to the skillet. Add all the cooked meat as well as the shrimp, carrots and spice mixture. Mix well.
  8. Bring to a boil, then cover. Reduce heat and let simmer for 25-30 minutes. Stir occasionally, adding more broth if needed. Add hot sauce and Worcestershire sauce to taste.