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Jazz Up Game Day Flavor

The Ultimate Big Easy Tailgate

No matter what time of year, New Orleans is best known for its big celebrations and great food. This football season, cheer on your favorite team with spirit ... New Orleans-Style! From pre-game parties to kick-off and post-game celebrations, Big Easy flavor ensures the ultimate in fun and food on game day.

Tailgate Burger with Creole Mustard Dip and French Quarter Wraps

"Football season is a perfect time to celebrate good friends and great times with delicious food," said John Besh, a Louisiana native and nationally acclaimed chef. "Of course I'm partial to the traditional flavors I grew up with, so putting a New Orleans-Style spin on traditional tailgates is a great way to share these authentic tastes with fellow fans - no matter where in the country you're watching the game."

For a tasty way to kick off your Big Easy tailgate, serve a Creole Mustard Dip that's perfect to add extra excitement to vegetables, chips or pretzels. Creole mustard has an assertive flavor that makes it a must-have condiment in the Crescent City. This zesty dip is also a hit on grilled sausages, hot dogs or po-boy sandwiches.

Hearty, crowd-pleasing dishes that can be made in advance of game day are a must for a winning tailgate. Chef Besh's take on a New Orleans staple, Andouille Dirty Rice, can be prepared ahead of time and brought with you to the big game. Plus, Creole seasoning puts an unforgettable twist on a sideline favorite in Zatarain's® Tailgate Burgers - a cinch to toss on the grill and enjoy at halftime.

Whether tailgating in the parking lot or gathering around the television with friends, jazz up any menu with authentic New Orleans-Style flavor and you're sure to walk away a winner.

For more New Orleans-Style recipe ideas, visit www.zatarains.com.

Tailgate Burgers

Prep Time: 10 minutes
Cook Time: 8 to 12 minutes

1 1/2 pounds ground beef
1/2 pound ground pork
2 teaspoons Zatarain's Creole Seasoning
2 tablespoons Zatarain's Creole Mustard
8 hamburger rolls
Garnishes such as lettuce and tomato (optional)

1. Mix ground beef, ground pork, Creole seasoning and mustard. Shape into 8 patties. Sprinkle with additional Creole seasoning if desired.

2. Grill over medium heat 4 to 6 minutes per side or until desired doneness. Toast rolls on the grill, open-side down, about 30 seconds.

3. Serve burgers on toasted roll. Garnish with desired condiments and toppings.

Makes 8 servings.

Creole Mustard Dip

Prep Time: 5 minutes
Refrigerate: 2 hours

2 cups sour cream
1/4 cup chopped onions
2 tablespoons chopped green onions
1/4 cup Zatarain's Creole Mustard
1 teaspoon Zatarain's Creole Seasoning

1. Mix all ingredients until well blended. Cover.

2. Refrigerate 2 hours or until ready to serve. Stir before serving.

3. Serve with fresh vegetables, chips or pretzels. Or, use as a topping for grilled sausages, hot dogs or po-boy sandwiches.

Makes 2 cups or 16 (2-tablespoon) servings.

French Quarter Wraps

Prep Time: 10 minutes
Cook Time: 40 minutes

1 pound smoked pork sausage, sliced 1/4 inch
1 package Zatarain's Red Beans and Rice Mix
12 flour tortillas (12-inch)
1 cup shredded cheddar cheese
1 cup chopped tomatoes
3/4 cup sour cream
Louisiana hot sauce (optional)

1. Cook rice mix according to carton directions. Let stand for 15 minutes or until rice mix has set and is not too runny.

2. While rice is cooking, cook smoked sausage in a skillet on medium heat until lightly browned. Set aside.

3. Spoon rice into warmed tortilla. Top each with sausage, cheese and chopped tomatoes. Sprinkle with hot sauce, if desired. Fold in both ends of wrap. Roll tightly from the bottom. Cut at an angle.

Makes 12 servings.

Andouille Dirty Rice

Andouille Dirty Rice

Created by Executive Chef John Besh of Restaurant August, New Orleans

Prep Time: 14 minutes
Cook Time: 60 minutes

2 tablespoons cooking oil
1 1/2 tablespoons flour
1/2 cup finely minced onion
1 cup andouille sausage, removed from casing and chopped in food processor
1 rib celery, finely minced
1/4 cup finely minced bell pepper
1/2 tablespoon minced garlic
1 package Zatarain's Dirty Rice Mix
1/2 pound chicken or duck livers, finely minced (optional)
2 1/4 cups chicken broth
1/2 cup chopped green onion
1 tablespoon minced parsley

1. Combine cooking oil and flour in heavy bottomed 6 to 8-quart saucepot over medium-low heat. Stir with wooden spoon, until color of mixture is similar to dark chocolate, about 20 to 25 minutes.

2. Add onion, continue stirring until soft, about 2 to 3 minutes. Next, add andouille sausage, celery, bell pepper and garlic; stir to combine. Add rice mix and stir occasionally for 5 minutes, to brown mixture and toast rice. If including chicken/duck livers, add livers and stir for an additional 4 minutes.

3. Stir in broth, raise heat to medium and allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes. Before serving, season with minced green onion and parsley.

Makes 6 servings.