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Jazz Up Game Day Flavor
The Ultimate Big Easy Tailgate

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Tailgate Burgers
Creole Mustard Dip
French Quarter Wraps
Andouille Dirty Rice

(Family Features) - No matter what time of year, New Orleans is best known for its big celebrations and great food. This football season, cheer on your favorite team with spirit ... New Orleans-Style! From pre-game parties to kick-off and post-game celebrations, Big Easy flavor ensures the ultimate in fun and food on game day.

"Football season is a perfect time to celebrate good friends and great times with delicious food," said John Besh, a Louisiana native and nationally acclaimed chef. "Of course I'm partial to the traditional flavors I grew up with, so putting a New Orleans-Style spin on traditional tailgates is a great way to share these authentic tastes with fellow fans - no matter where in the country you're watching the game."

For a tasty way to kick off your Big Easy tailgate, serve a Creole Mustard Dip that's perfect to add extra excitement to vegetables, chips or pretzels. Creole mustard has an assertive flavor that makes it a must-have condiment in the Crescent City. This zesty dip is also a hit on grilled sausages, hot dogs or po-boy sandwiches.

Hearty, crowd-pleasing dishes that can be made in advance of game day are a must for a winning tailgate. Chef Besh's take on a New Orleans staple, Andouille Dirty Rice, can be prepared ahead of time and brought with you to the big game. Plus, Creole seasoning puts an unforgettable twist on a sideline favorite in Zatarain's(r) Tailgate Burgers - a cinch to toss on the grill and enjoy at halftime.

Whether tailgating in the parking lot or gathering around the television with friends, jazz up any menu with authentic New Orleans-Style flavor and you're sure to walk away a winner.

For more New Orleans-Style recipe ideas, visit www.zatarains.com.

Tailgate Burgers

Description
This football season cheer on your favorite team with spirit ... New Orleans-Style! The creole seasoning puts an unforgettable twist on this recipe for Tailgate Burgers.

Ingredients
  • 1 1/2 pounds ground beef
  • 1/2 pound ground pork
  • 2 teaspoons Zatarain's Creole Seasoning
  • 2 tablespoons Zatarain's Creole Mustard
  • 8 hamburger rolls
  • Garnishes such as lettuce and tomato (optional)

Preparation
    1. Mix ground beef, ground pork, Creole seasoning and mustard. Shape into 8 patties. Sprinkle with additional Creole seasoning if desired.
    2. Grill over medium heat 4 to 6 minutes per side or until desired doneness. Toast rolls on the grill, open-side down, about 30 seconds.
    3. Serve burgers on toasted roll. Garnish with desired condiments and toppings.

Preparation Time
10 minutes

Cook Time
8 to 12 minutes

Serves
Makes 8 servings

Creole Mustard Dip

Ingredients
  • 2 cups sour cream
  • 1/4 cup chopped onions
  • 2 tablespoons chopped green onions
  • 1/4 cup Zatarain's Creole Mustard
  • 1 teaspoon Zatarain's Creole Seasoning

Preparation
    1. Mix all ingredients until well blended. Cover.
    2. Refrigerate 2 hours or until ready to serve. Stir before serving.
    3. Serve with fresh vegetables, chips or pretzels. Or, use as a topping for grilled sausages, hot dogs or po-boy sandwiches.

Preparation Time
5 minutes

Chill Time
2 hours

Serves
Makes 2 cups or 16 (2-tablespoon) servings

French Quarter Wraps

Ingredients
  • 1 pound smoked pork sausage, sliced
  • 1/4 inch
  • 1 package Zatarain's Red Beans and Rice Mix
  • 12 flour tortillas (12-inch)
  • 1 cup shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 3/4 cup sour cream
  • Louisiana hot sauce (optional)

Preparation
    1. Cook rice mix according to carton directions. Let stand for 15 minutes or until rice mix has set and is not too runny.
    2. While rice is cooking, cook smoked sausage in a skillet on medium heat until lightly browned. Set aside.
    3. Spoon rice into warmed tortilla. Top each with sausage, cheese and chopped tomatoes. Sprinkle with hot sauce, if desired. Fold in both ends of wrap. Roll tightly from the bottom. Cut at an angle.

Preparation Time
10 minutes

Cook Time
40 minutes

Serves
Makes 12 servings

Andouille Dirty Rice

Description
Created by Executive Chef John Besh of Restaurant August, New Orleans

Ingredients
  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons flour
  • 1/2 cup finely minced onion
  • 1 cup andouille sausage, removed from casing and chopped in food processor
  • 1 rib celery, finely minced
  • 1/4 cup finely minced bell pepper
  • 1/2 tablespoon minced garlic
  • 1 package Zatarain's Dirty Rice Mix
  • 1/2 pound chicken or duck livers, finely minced (optional)
  • 2 1/4 cups chicken broth
  • 1/2 cup chopped green onion
  • 1 tablespoon minced parsley

Preparation
    1. Make dark roux by combining cooking oil and flour in heavy bottomed 6 to 8-quart saucepot, over low flame. Stir constantly using wooden spoon.
    2. When roux is finished, stir in onion and allow to brown, leaving flame on low. Next, add andouille, celery, bell peppers and garlic. Add dirty rice mix and stir for five minutes to toast rice.
    3. Stir in broth, allow mixture to come to a boil, cover with lid and simmer over low heat for 25 minutes.
    4. Before serving, season with minced green onion and parsley.

Preparation Time
15 minutes

Cook Time
40 minutes

Serves
Makes 6 servings

Notes, Tips & Suggestions
Note: If including chicken/duck livers, add livers and stir for an additional 4 minutes before adding broth.

SOURCE: Zatarain's


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