Super Bowl Simmer Set Serve Dishes serve up delicious game day eats. Regardless of regular season team allegiance, the football loyal gather together to get the Super Bowl party started.
Football is the reason for the season, but what’ll have them talking is the food, the commercials and the half time entertainment.
When the New Orleans Saints won Super Bowl XLIV, I could not talk for three days.
We indulged in Super Bowl Simmer Set Serve Dishes filled with Louisiana heat and flavor.
Easy Super Bowl simmer set serve dishes top the menu roster on game day. Delicious and crowd pleasing, it’s the one pot or slow cooker recipes that please both chef and guests.
Soup’s on soups.
C’est si bon gumbos.
Chili with or without beans bowls.
Speaking of beans- how about a pot of red beans and rice?
Stuffed (or not) bell pepper dressing.
Easy works well in the game day kitchen.
Allow me to share with you these Super Bowl Simmer Set Serve dishes recipes for your Super Bowl party menu consideration.
Chicken and Sausage Gumbo
8 cups water
3 chicken bouillon cubes
4 boneless, skinless chicken breast
1 lb. package smoked sausage
1 12 ounce bag frozen chopped onions
1 12 ounce bag frozen chopped bell peppers
3 bay leaves
2 Tablespoons minced garlic
1 teaspoon celery salt
1 teaspoon fine black pepper, or to taste*
OR in place of salt and pepper season with 1 teaspoon Créole seasoning, or to taste*
1 cup white wine
Slice sausage into ½ inch pieces. Using a seasoned skillet for optimum taste results, cook the sliced sausage over medium-high heat until browned. Transfer cooked sausage to plate lined with paper towels, allowing excess grease to drain. Set aside.
Place chicken breasts in Dutch oven or stock pot, add water, and bring to a boil. Season for broth with ½ teaspoon celery salt ½ black pepper. Stir and reduce heat to medium low, cooking chicken breasts until done, about 1 hour. Transfer chicken breasts from pot to large mixing bowl. Slice chicken breasts into strips and add back to broth.
Turn heat back to high and bring to boil. Add prepared roux to broth and chicken mixture, whisking until roux dissolves. Reduce heat to medium and add minced garlic, chopped onions, chopped bell pepper, bay leaves, chicken bouillon cubes, remaining celery salt and pepper (or Créole seasoning). Carefully pour in white wine. Stir to blend and incorporate.
Reduce heat to simmer. Simmer uncovered for approximately 2 hours, allowing all flavors to marry. Remove bay leaves and skim any fat off the top of gumbo. Add chopped green onions and continue to simmer for additional 5 minutes. Serve gumbo over rice. Top with a sprinkle of filé, more green onions, and hot sauce to taste, if desired.
Red beans and rice is a Louisiana tradition. The Places In The Home gang considers gumbos and beans and rice combinations hearty soups of sorts, and this slow cooker red beans and rice recipe has Super Bowl party menu star stirred and served all over it.
Slow Cooker Red Beans and Rice
1 pound dry red kidney beans
12 cups water
1 tablespoon vegetable oil
1 pound andouille sausage, sliced in ¼-inch rounds
5 cups chicken broth, divided
3 cups diced yellow onion
2 cups diced celery
1 cup diced green bell pepper
1 cup diced red bell pepper
5 cloves garlic, finely minced
1 pound tasso ham, sliced into 1 x ¼-inch strips
1 tablespoon firmly packed light brown sugar
3 bay leaves
2 teaspoons salt
1 teaspoon hot sauce, such as Tabasco
1 teaspoon cracked black peppercorns
1 teaspoon Cajun seasoning (see French Onion soup recipe below)
1 teaspoon rubbed sage
¼ teaspoon ground chipotle chile pepper
½ teaspoon cayenne pepper
½ cup chopped fresh parsley
¼ cup chopped green onion
Hot cooked jasmine rice
Garnish: chopped parsley
In a 4-quart container, soak red beans in 12 cups water; leave uncovered overnight. After soaking, discard soaking water, and rinse beans with fresh water. Set aside.
In a large skillet, heat oil over medium-high heat. Add sausage, and cook until browned, 8 to 10 minutes. Remove sausage from pan, and set aside. Deglaze skillet with 2 tablespoons chicken broth, add onion, and cook until softened and beginning to brown, 7 to 9 minutes. Add celery and bell peppers to skillet, and cook until soft, 3 to 4 minutes.
Transfer mixture to a 4-quart slow cooker. Add garlic, remaining broth, tasso, brown sugar, bay leaves, salt, hot sauce, black pepper, Cajun seasoning, sage, chipotle pepper, cayenne pepper, reserved beans, and cooked sausage, stirring to combine.
Cover, and cook on high until beans are softened and cooked through, 3 to 4 hours.
Add chopped parsley and green onion to red bean mixture. Serve over rice. Garnish with additional parsley, if desired. Serves 6.
Bowl ‘O Red
1 ¼ pounds ground beef chuck
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon ground pasilla or ancho chile pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano, crushed
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 teaspoon salt
1 14 ½ ounce can diced tomatoes, undrained
1 14 ½ ounce can beef broth
1 12 ounce bottle lager beer or 1 ½ cup beef broth
1 tablespoon yellow mustard
In a Dutch oven cook ground beef, onion, and garlic over medium-high heat until meat is brown, breaking up meat. Drain off fat. Stir in pasilla pepper, cumin, paprika, oregano, cayenne pepper, cloves, and salt. Cook and stir 2 to 3 minutes or until fragrant.
Stir in tomatoes, broth, beer, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes.
Slow Cooker: Prepare as directed in Step 1. Transfer to a 4-qt. slow cooker. Stir in tomatoes, broth, ½ cup of the beer, and the mustard. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours.
Creamy Queso Soup
1 tablespoon vegetable oil
1 large onion, diced (about 1 cup)
1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso
2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
¼ cup milk
crushed tortilla chips
chopped green onions
Heat the oil in a 2-quart saucepan over medium-high heat. Add the onion and cook for 10 minutes or until the onion is tender.Reduce the heat to low. Stir the queso, broth and milk in the saucepan and cook for 3 minutes or until the queso mixture is hot. Serve topped with the tortilla chips and green onions.
Stuffed (or not) Pepper Dressing
1 lb. ground beef
1 bag frozen chopped onions
1 bag frozen chopped green peppers
1 teaspoon Worcestershire sauce
½ teaspoon minced garlic
½ teaspoon black pepper
1 teaspoon basil
½ teaspoon thyme
1 24 ounce can spaghetti sauce
1 cup cooked rice
6 bell peppers
8 ounce package shredded cheese of choice
Cut the tops and stem off of each pepper. Remove the core and seeds from inside each pepper. Cook the bell peppers in boiling water for 5 minutes or until desired softness is reached. Remove peppers from water and set aside.
Place ground beef, onions and peppers in a large skillet. Cook together over high heat until ground beef is browned. Pour or spoon off excess fat. Reduce heat to medium. Season mixture with salt and pepper, stirring to incorporate. Stir in spaghetti sauce and Worcestershire sauce. Add basil and garlic, stirring to incorporate.
Reduce heat to low, cover with lid and simmer dressing for 10 minutes. Remove lid and spoon in cooked rice. Sprinkle with thyme. Stir rice into beef mixture to incorporate. Serves 6.
For Filled Peppers:
Preheat the oven to 350 degrees F. Generously stuff (fill) each pepper with the dressing. Place stuffed peppers open side up in a baking dish. Top each pepper with shredded cheese of your choice. Bake covered for 25 to 30 minutes until heated through and cheese is melted.
French Onion Soup
2 Tablespoon butter
2 teaspoons olive oil
6 medium onions thinly sliced
1 teaspoon Creole seasoning
1 teaspoon granulated sugar
2 bay leaves
½ cup white white or sherry
2 quarts (8 cups) low sodium beef broth
French bread baguette
8 slices Gruyère cheese
1/3 cup paprika
3 tablespoons dried oregano
3 tablespoons ground black pepper
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons kosher salt
1 tablespoons cayenne pepper
1 tablespoon granulated onion
4 teaspoons dried thyme
4 teaspoons granulated garlic
Heat butter and olive oil in a Dutch oven over a medium- high heat. Add sliced onions and bay leaves to the pan, saute for 5 minutes or until tender. Sprinkle sugar and Creole seasoning over onions, stir to incorporate.
Cook onions and company for 30 minutes or until softened and reaching a caramelized stage. Add sherry and bay leaves to onions. Reduce heat to low and simmer for 5 minutes. Turn heat back up to medium-high and add beef broth. Allowing broth to heat through, reduce to simmer, and continue to simmer for 15-20 minutes in order for ingredients to marry and live happily ever after. Remove bay leaves.
Slice French bread baguette and place on a baking sheet. Place under broiler until slices reach a light golden brown.
Place crocks, ramekins, or oven proof bowls on a large cookie sheet. Fill each with 1 cup soup. Place one slice French bread in each bowl and top with 1 cheese slice. Broil on high until cheese is melted and browned. Serves 8.
Directions for Creole~Cajun Seasoning
In a medium bowl combine paprika, dried oregano, dried thyme, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme and granulated garlic. Stir to combine. Can be stored in an airtight container for up to three months.
One week until Super Bowl Sunday. Can you taste Super Bowl Simmer Set Serve Dishes victory?