With all due respect for one of the holiest days of the year, half the state of Hawaii couldn’t wait for Christmas to pass. Residents of the 50th state are anxiously counting down the days until New Year’s Day. That’s when for the first time in the history of college football the unbeaten University of Hawaii Warriors will be playing in a MAJOR post-season bowl game.
In just a few days the Warriors will go head-to-head with the big Dawgs of Georgia in the Sugar Bowl–smack in the middle of downtown New Orleans, Louisiana. To say this is HUGE for the entire Aloha State is a severe understatement.
Unfortunately, not everyone in Hawaii could make the trip to the Big Easy, including my family made up of die-hard UH fans. Instead, people like my dad, my uncles, my brothers and cousins, along with the rest of the state, (save perhaps for tourists visiting from Georgia) will spend January 1st preparing for massive Sugar Bowl parties.
My dad, who happens to be a fabulous cook, has his entire party menu planned out. He is preparing so many dishes it will take me a few blogs to cover them all, but in this particular article I wanted to share two recipes that will be served at a number of Sugar Bowl parties hosted by my family and friends in Hawaii. They pay tribute to the city hosting the big match up and are easy to recreate in any kitchen.
What’s more, even if you are not a Hawaii or Georgia fan, the granddaddy of all bowl games–the Bowl Championship Game–which pits LSU against Ohio State will also be played in New Orleans. That game kicks off on January 7th and the following recipes could easily be prepared to celebrate that game as well.
SHRIMP AND SAUSAGE JAMBALAYA
Ingredients:
4 ounces butter
6 ounces diced Portuguese sausage (this is readily available in Hawaii, but I have seen it sold at markets on the mainland as well)
1-1/2 cups diced yellow onions
1-1/2 cups diced celery
1 cup diced green bell peppers
1-1/2 teaspoon minced garlic
2 tablespoon New Orleans-style spice mix (such as Paul Prudhomme’s Magic Seasoning Blend or Emeril’s Original Essence)
2 cups instant rice
4 cups shrimp or chicken stock
4 bay leaves
4 ounces 31/40-count black tiger shrimp, peeled
Sliced green onions, for garnish
Directions:
In a heavy skillet, melt butter over high heat. Add sausage and cook 5 minutes. Add onions, celery, bell peppers, garlic and spice. Stir well and continue cooking 8 to 10 minutes, until browned.
Stir in rice and cook 5 minutes, stirring occasionally. Add stock, stir well. Bring to boil, then reduce heat and simmer 10 minutes.
Add shrimp and simmer 10 more minutes, stirring occasionally.
Garnish with green onions.
CREOLE JAMBALAYA
Ingredients:
1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Uncle Ben’s Converted Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined
Directions:
Place sausage and ham in very heavy large pot (preferably a Dutch Oven) and sauté until lightly browned. Remove from pot and set aside.
Sauté onions, bell pepper, celery, green onions and add meat drippings. Cook until tender.
Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice.
Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 cups worth and add to sautéed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage.
Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.
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