The Super Bowl is around the corner, and nothing complements the big game better than cold beer, an array of salty and spicy foods and the company of friends. One of my favorite crowd-pleasers is jambalaya, perhaps the most famous dish in New Orleans’ Cajun-Creole repertoire.Big Easy cuisine is a melting pot, combining Native American, African, French, Spanish and Caribbean influences. After Spain took control of the region in the second half of the 18th century, settlers adapted Spanish specialties including paella to their new surroundings. Linguists believe the hybrid dish’s name comes from the French word for ham, “jambon,” and the Swahili word for rice, “laya.”Jambalaya is indeed a mixture of rice and ham, along with pork, chicken, sausage, shrimp and/or crayfish, plus plenty of seasonings and the holy trinity of Louisiana cooking: bell pepper, onion and celery.A fresh-from-the-oven casserole is a great way to feed a crowd. All you have to do is brown the meat, sauté the vegetables, add rice and liquid, and pop the mixture in the oven. If you wish, stir in a pound of peeled, raw, medium-size shrimp five minutes or so before the rice has finished cooking. Toss a green salad, slice a loaf of crusty bread, and your super Sunday supper is ready.

The original recipe calls for tasso, a Cajun-style spiced ham, rather than sausage. Feel free to use it if you can find it. This one-dish meal goes best with cold lager beers.CHICKEN AND ANDOUILLE JAMBALAYA—Yield: 6 servings

1 tablespoon canola oil1 tablespoon unsalted butter1/2 pound chopped andouille sausage2 boneless, skinless chicken breasts or 3 boneless, skinless thighs (about 1 pound total), cut into 2-inch pieces1 tablespoon homemade or purchased Creole seasoning (see note, below)1 sweet onion (such as Vidalia), chopped1 rib celery, chopped1/2 green bell pepper, cored, seeded and chopped1 garlic clove, very finely chopped1 1/2 cups long-grain rice1 (4-ounce) can tomato sauce2 1/2 cups homemade chicken stock or reduced-sodium brothCoarse salt and freshly ground pepper

Procedure:1. In large, ovenproof skillet, heat oil and butter over high heat until shimmering. Add sausage and cook until it starts to brown, about 3 minutes. Add chicken and sprinkle Creole seasoning over all. Continue cooking over high heat until chicken just begins to color, about 3 minutes. Remove meat to a plate.2. Preheat oven to 350 degrees. Add onion, celery, and bell pepper to skillet and cook until they start to color, 5-7 minutes, stirring occasionally. Add garlic and cook until fragrant, 45-60 seconds. Add rice and stir to coat. Stir in tomato sauce and stock and bring to boil.3. Return chicken and sausage to skillet and stir to combine. Transfer to oven and bake, uncovered, stirring once, until rice is tender, 20-30 minutes. Let jambalaya cool slightly and adjust seasoning to taste before serving.

Note: To make 1/4 cup Creole seasoning, combine 4 teaspoons cayenne pepper, 1 tablespoon each coarse salt and white pepper, 2 1/4 teaspoons each dried thyme and freshly ground black pepper, 1/2 teaspoon dried sage and 1/4 teaspoon each onion powder and garlic powder. Store in a cool, dry place for up to 3 months.

Nutrition data per serving: 400 calories (30 percent from fat), 13.2 g fat (4.3 g saturated, 5.7 g monounsaturated), 48.3 mg cholesterol, 22 g protein, 46.9 g carbohydrates, 2.3 g fiber, 769.7 mg sodium.

SOURCE: Adapted from “Bon Appetit, Y’All” by Virginia Willis

Jambalaya is a one-dish meal that mixes rice with various proteins. Photo by MCCLATCHY