one from the vault: game day food

This post wasn't inspired by something I cooked today. No, it was something I read.

The Recipe Girl is hosting a game-day snack contest, and I have the perfect recipe, though it wasn't specifically developed for a football game.

At our Christmas party this past year, we served creole-inspired food. One of the favorites was a play on my sister Sara's jalapeno poppers. We decided to stuff the peppers with a jambalaya mixture, and it was delicious.

Jambalaya-Stuffed Jalapeno Poppers
(a Kaytie & Drew original)

Jambalaya Stuffing:

2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell pepper
1 chopped jalapeno
½ cup chopped celery
Salt and cayenne pepper
4 bay leaves
2 cups of canned chopped tomatoes, peeled and seeded
1 can Rotel
1 lb. andouille sausage, diced small
1 tablespoon chopped garlic
1 cup white rice
1 ¾ cup chicken stock
1 cup chopped green onions

In a big pan, heat the oil. When hot, add the onion, peppers, and celery. Season with salt and cayenne. Saute the veggies for about 5 minutes, or until wilted. Add the sausage and sauté for 2 minutes. Add the bay leaves, tomatoes, Rotel, and garlic. Saute for 2 minutes. Stir in the rice and sauté for 2 minutes. Add the stock. Season with salt and cayenne. Bring liquid to boil and reduce to a simmer. Cook 25 to 30 minutes covered. Stir in green onions.

(Please note: you can eat the jambalaya now, if you wish.)

Poppers:

25 jalapenos, cut in half and seeds scraped out
1 package of turkey bacon
Toothpicks
Jambalaya
1 package of cream cheese

Mix the jambalaya with the cream cheese. Fill the jalapeno halves with the jambalaya and cream cheese mixture. Wrap ½ a piece of turkey bacon around each half and secure with a toothpick. Bake in oven, on a rack on a cookie sheet, for 10-15 minutes at 350 then broil for a couple minutes until bacon is crispy. Watch the poppers closely while broiling.

!BONUS RECIPE: The Original Poppers!

jalapenos (get a lot - they'll go quickly)

turkey bacon, cut in half

fat-free cream cheese

Cut the tops off the jalapenos and split them lengthwise. Scrape the seeds and ribs out. Spread the cream cheese in the hollowed-out peppers, and wrap each pepper in half a slice of turkey bacon. Secure the bacon by sticking a toothpick through the popper.

Put the poppers on a rack (like a rack used for cooling cookies) placed on a cookie sheet. (Line the cookie sheet with foil for easy clean-up.) Bake at 350 for about 10 minutes, and then broil for 3-5 minutes to make the bacon crispy. Keep an eye on them while broiling, though, so you don't burn them. Salt the poppers lightly before serving.

These are delicious and actually good for you. Like vitamins.