Blue ribbon Bayou eats — Vandal Nation cooks jambalaya for LSU game

Jambalaya, made with a combination of southern spices, rice and meat, is the first dish in a season-long series of Vandal Nation delicacies from opponent’s hometowns.

Madison McCord | crumbs

This season, The Argonaut sports blog Vandal Nation will be cooking on game day. Each away game, we will feature famous delicacies from opponent hometowns. This week the Vandals face their toughest test in their time as an FBS program against the No. 3 Louisiana State Tigers.

Deep in the heart of Cajun country, Baton Rogue, La., is famous for college football and food — specifically jambalaya. True southern chefs use a slow-cooking technique, a blend of rice, Cajun heat and meat to fill the bellies of 92,000 fans that pack into LSU Tiger Stadium. We took this southern classic and added a few twists to make a meal hearty enough for the bellies of Vandal fans.

Ingredients
• 12 medium shrimp, peeled and chopped
• 2 chicken breasts
• Creole seasoning (Down the spice aisle in most stores)
• 2 tablespoons oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 cloves chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon hot sauce
• 1 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

Directions
Combine shrimp, chicken and creole seasoning in a bowl. Heat oil over high heat in a pan with onion, pepper and celery for five minutes. Add garlic, tomatoes, bay leaves and hot sauces. Stir in rice and broth. Reduce heat to medium, stir occasionally, and cook about 15 minutes. Add shrimp and chicken mixture and sausage. Cook until meat is done, for about 10 minutes. Season to taste with salt, pepper and creole seasoning.