By Cybdie Sirekis

Super Bowl Sunday ranks up there with Christmas and Thanksgiving as one of the “big three” special food occasions for folks all across the country. While Super Bowl Sunday isn’t an official holiday on the calendar, the American tradition of throwing or attending a party for the big game with good food is holiday-like.

This year’s matchup between the New Orleans Saints and Indianapolis Colts won’t disappoint dedicated foodies. While Louisiana is known around the globe for its unique cuisine, the Hoosier State also has many signature dishes that will tantalize Super Bowl partygoers. Jambalaya from New Orleans and breaded pork tenderloin from Indianapolis are just two examples of foods that will satisfy any football fan.

Jambalaya is a unique Louisiana dish similar in many ways to Spanish paella. The term “jambalaya” is derived from the Spanish “jamon” for ham. There are Cajun and Creole versions of jambalaya, so named because of the differences in how the dish is prepared. It can be made with ham, chicken, sausage, fresh pork, shrimp or oysters (separately or all together) as a base, blended with rice, onion, garlic, pepper and other seasonings.

Jambalaya is a great choice for Super Bowl parties because it is easier to prepare than most other Cajun or Creole dishes. And with rice as a key ingredient, jambalaya can be stretched to feed many guests.

The breaded pork tenderloin sandwich is a staple of Indianapolis’ German-American heritage and can be found in restaurants across the city. The sandwich originated in Huntington, Ind., in 1908 with street vendor Nick Freinstein, whose family restaurant still exists to this day. The sandwich, made from an oversized slice of pork tenderloin, pounded flat, breaded and deep fried, then served on a bun with tomato, onion, pickle and other favorite sandwich toppings, also is a staple at the state and county fairs in Indiana.

The sandwich is certain to be prominent at Super Bowl parties in the Hoosier State and will be a must for functions where serious Indianapolis fans gather.

And what’s a Super Bowl party without popcorn or potato chips?

As every Hoosier knows, popcorn is a staple in Indiana. Ninety percent of the world’s popcorn is processed there and the state is the nation’s second-largest producer next to Nebraska. Gourmet popcorn has its roots in Indiana, the birthplace of Orville Redenbacher.

One of the more popular gourmet popcorns today is Dale and Thomas Popcorn, which has its roots in Popcorn, Ind., a farming community 20 miles southwest of Bloomington. Packaged in bright red “Popcorn, Indiana” bags, Dale and Thomas flavors include original kettle corn, smoked cheddar cheese kettle corn, aged white cheddar kettle corn, sea salt popcorn and movie theater popcorn.

Potato chips remain a needed munchie for any Super Bowl function and with the Saints making their first appearance in the big game, a Louisiana potato chip is a must, even for Colts fans. Zapp’s potato chips, produced in Gramercy, La., just outside of New Orleans, have fans in all 50 states.

Ron Zapp started Zapp’s in 1985. His love of food and great snacks inspired him to produce kettle style potato chips that made everyone say “wow.” In addition to regular Zapp’s, which offer a louder crunch and heartier potato taste, Zapp’s sells several types of extra spicy potato chips, including Cajun Crawtator, which has the taste of Cajun boiled seafood. Mesquite BBQ, Hotter ‘N Hot Jalapeno and Cajun Dill are other popular flavors.

A victory by the Saints could spark a renewed interest in spicy Cajun or Creole cooking across the country, while a win by the Colts could broaden the reach of the breaded pork tenderloin sandwich and gourmet Indiana popcorn. One thing is certain, both the Bayou State and Hoosier State offer unique dishes sure to make any Super Bowl party a culinary success.