Posted: Sunday, January 31, 2010 7:12 am

When it comes to one aspect of the New Orleans versus Indianapolis debate, New Orleans wins hands down.

Indy may be many things but it isn’t somewhere one thinks of when thinking of great food cities.

New Orleans, on the other hand, tops the list.

So when planning food for the Super Bowl, keep in mind choices representing the Colts hometown will be limited to, well, corn, while the Saints’ hometown will give you a virtual buffet of choices.

If you must represent the Colts in your Super Bowl spread, remember the state pie of Indiana: the Hoosier Sugar Cream Pie.

Indiana also claims to have the best fried pork tenderloin in the nation, which can be battered and fried and served on buns as bite-size sandwiches.

But you might be better off serving foods associated with Peyton Manning, like Oreos and chili (for this one think back a few years to a Manning and Reggie Bush commercial involving chili in a bathtub).

If you’re more a New Orleans fan there are many classic Creole and Cajun recipes to choose from, including appetizers and desserts, and everything in between.

Here are some suggestions:

New Orleans recipes
Gumbo
From Dining with Oaklands

2 tsp. Tony Chachere’s Creole Seasoning
1 C onions, chopped
1 C celery, chopped
1 C green peppers, chopped
¼ C parsley, chopped
1 T. garlic, minced
3 T. gumbo file
1 C peanut oil
1 C flour
7 C seafood stock
1 can tomatoes
3 lbs. peeled shrimp
Salt & pepper to taste

Make a good dark roux in a heavy pot with hot oil and flour. Add all vegetables and seasonings. To improve flavor, sauté vegetables in butter before adding. Cook above ingredients for 30 minutes to an hour. Add shrimp, but do not overcook. Gumbo should have thick consistency, somewhere between soup and gravy. Serve with rice in a bowl. (if you choose to include okra, do not add gumbo file since okra will act as thickening agent.) Serves 10.

Praline Party Mix
From Dining with Oaklands

2 C Chex Wheat cereal
1 C Chex Rice or Corn cereal
2 C pecan halves
2 C small pretzels
1/3 C Praline Sauce
½ C brown sugar
¼ C butter
½ tsp. baking soda

Mix the first four ingredients in a large bowl. In a saucepan, mix the Praline Sauce, brown sugar and butter. Heat until boiling; gently cook for 2 minutes. Remove from heat and stir in ½ teaspoon baking soda. Stir until foamy. Pour over cereal mixture, coating well. Pour into a 9x13-inch baking pan. Bake at 250 degrees for 30 minutes. Remove from oven; stir mixture to redistribute sauce. Return to oven for an additional 30 minutes. Remove from oven and stir again. Allow to cool completely. This recipe does not double well.
Praline Sauce: Use Savannah Cinnamon Company Praline Sauce from the Country Gourmet on the Square.
Almond slivers and walnuts can be used as substitutes for pecans. Place in plasic pan or bags to store.

Indianapolis Recipes

Easy Chili
From Dining with Oaklands

2 T. vegetable oil
1 med. Yellow onion, chopped
1 lb. ground chuck
2 (15.5-oz.) cans kidney beans, undrained
1 (8-oz.) can tomato sauce
1 (15-oz.) can tomatoes, diced
2 T. vinegar
2-3 tsp. chili powder
Red pepper powder to taste*
Cumin to taste*

In a large skillet, brown ground beef and onion in oil until meat shows no pink. Add remaining ingredients. Simmer for 30-40 minutes, stirring often. Serves 4-6.
* Use the red pepper and cumin sparingly.


Hoosier Sugar Cream Pie
Courtesy of the Food Network
Ingredients
1 1/3 cups sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Pinch nutmeg
Directions
Preheat oven to 450 degrees F.
Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Cook's Note: If using a glass baking dish, lower oven temperature by 25 degrees F.

For more recipes click here.