This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week Chef Hugo Ortega, owner of Backstreet Cafe in Houston Texas, shares his take on Shrimp Jambalaya.

Shrimp Jambalaya

Serves 8

• ½ cup olive oil
• ½ cup chopped shallot
• 4 garlic cloves, chopped
• ½ large white onion, thinly sliced
• 1 ½ cups uncooked long-grain enriched rice
• 2 celery ribs, chopped
• 1 each red and green bell pepper, chopped
• ½ lb Andouille sausage, cut into coins
• 6 oz Tasso or Cure 81 ham, cubed
• 2 ½ cups chopped roasted tomatoes
• ¼ tsp dried oregano
• 6 bay leaves
• ¼ tsp cayenne pepper
• ¼ tsp paprika
• 1 tsp dried thyme
• 1 tsp celery seed
• 1 lb medium shrimp, peeled, deveined, tail off
• 3 ½ cups fish stock


Preheat oven to 375˚F. Preheat a large cast-iron skillet over medium heat with oil for 2 minutes. Add shallots, garlic and onion and cook 2 minutes. Stir in rice and cook until well coated with oil. Add the celery and bell peppers and cook 2 minutes more. Stir in the sausage and ham and cook until lightly browned, about 2 to 3 minutes. Add the tomatoes, oregano, bay leaves, cayenne pepper, paprika, thyme and celery seed and cook 4 minutes, stirring. Stir in shrimp and stock. Bring everything to a boil. Remove from heat and cover with aluminum foil and place in oven. Cook until rice and shrimp and fully cooked, about 30 minutes. Remove from oven and leave in skillet to serve family-style.