Super Bowl 2013: Cajun and Creole Snacks for the New Orleans Super Bowl

[AsahinaKimi]

(HealthCastle.com) This year's Super Bowl takes place at the Superdome in New Orleans. No matter where you'll be when you watch the big game, you can capture a little bit of the essence of the Big Easy by serving Cajun and Creole-themed foods for your Super Bowl viewing party. Some of the classics from this region can be a little heavy on fat, calories, and sodium - so we've provided healthy tweaks that capture the essence of the originals without that post-game regret. Use these variations to modify your favorite recipes for each of these Louisiana classics.
Healthy Tweaks for New Orleans Classic Foods for Your Super Bowl Party

Po'boy

The classic New Orleans po'boy (poor boy) sandwich is (a) huge, and (b) stacked with deep-fried shrimp, mayo, and pickles. Not a lot of redeeming qualities there! For a lighter, snack-worthy version, start by trimming the portion size. Rather than half a French baguette per sandwich (as is the custom), cut the loaf into quarters or even eighths. Keep the mayo serving small and use shrimp dipped in egg white and tossed in breadcrumbs, then pan-seared rather than deep-fried.

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[cbayer]

1. Good suggestions here.

I would also suggest a crawfish boil. The crawfish itself shouldn't be a problem and you can throw in any vegetable you want (corn, artichoke, garlic, onion, carrots). Just stay away from the bread and potatoes!

[Phentex]

2. This looks good. My people want wings but I am thinking of adding a healthy gumbo...recipe

We took a tasting class with this chef and she sent this recipe out:



Luscious and Lighter Seafood Gumbo

from Nancy Waldeck

1 Cup Whole Wheat Flour
1 Tsp Olive Oil
2 Cups Chopped Onion
1 Cup Chopped Red Pepper
1/2 Cup Chopped Celery
1 TB Smoked Paprika
1 (15 oz)Can Fire-Roasted Tomatoes
1 TB Purchased Cajun Seasoning
4 Garlic Cloves, Grated
24 - 32 Oz Veggie Stock
2 Bay Leaves
1 (8 oz) Pkg Crab Meat
1 LB Medium Shrimp, Uncooked, but Peeled and Deveined
1 Pint Oysters
1 Tsp – 1 TB Hot Sauce
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
Warm Brown Rice, Chopped Parsley, Thinly Sliced Green Onions

Step One Place the flour in a 400F oven. Cook for about 20 - 30 minutes or until nicely browned, stirring with a whisk occasionally. Remove
from the oven and set aside.

Step Two Heat the oil in a stockpot. Add the onion, red pepper, celery, and smoked paprika and sauté until the veggies are tender. Add the tomatoes, Cajun seasoning, garlic,
stock and bay leaves, and bring to a boil. Gradually add the browned flour, stirring with a whisk. Reduce the heat and simmer uncovered, for 20 minutes, stirring occasionally.

Step Three Remove and discard the bay leaves. Add the shrimp and cook for 3-4 minutes or until the shrimp just begin to turn pink. Add the crab, oysters and hot sauce.
Taste for salt and pepper. Serve the gumbo over the brown rice, garnished with chopped parsley and green onions.


Chef's Note: Traditionally Gumbo is made with a Roux - or mixture of oil and flour stirred until it becomes brown and toasty. I’ve substituted the roux with toasted flour, which gives much of
the same flavor without all the fat!

[greatauntoftriplets]

3. Maybe tea and crumpets...

because I'll be watching Downton Abbey.

[kestrel91316]

4. They just HAD to go talking about po'boys. I need an oyster po'boy from Mother's RIGHT NOW.