Brett Favre's Jambalaya
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Retired NFL Quarterback Brett Favre's family recipe for Jambalaya is filled with shrimp, chicken, sausage, ham, and peppers simmered in a Creole tomato sauce. You’ll find this very dish served at Brett Favre’s Steakhouse, in Green Bay, Wisconsin. Click here for more NFL stars' favorite Super Bowl party recipes
Update - Editors' Note: You'll find it helpful to wrap crumbled bay leaves in a cheesecloth for easy removal before serving. Or, you may use 4-5 whole bay leaves instead, and remove them before serving.
Update - Editors' Note: You'll find it helpful to wrap crumbled bay leaves in a cheesecloth for easy removal before serving. Or, you may use 4-5 whole bay leaves instead, and remove them before serving.
ingredients: Add all to shopping list
Vegetables:
3 ribs celery, diced
¼ cup chopped green onions
1 green pepper, diced
½ yellow pepper, diced
½ red pepper, diced
1 yellow onion, diced
2 Tbsp olive oil for sautéing
Meats:
½ lb diced cooked ham
1 lb andouille sausage, sliced
1 lb sliced chicken breast
¾ lb diced shrimp
Seasonings:
¼ cup olive oil
¼ cup bay leaf, crumbled
Pinch of salt
Pinch of cayenne pepper
1 tsp lemon pepper
1 tsp Cajun seasoning
1 tsp oregano
1 tsp black pepper
1 tsp thyme
1 tsp basil
¼ cup sugar
1 (10-oz) can diced tomatoes
1 clove garlic, chopped
3 cups marinara sauce (store bought or homemade is fine)
3 oz chicken base (dissolved in 4 cups near boiling water)
Rice:
8 cups cooked white rice
3 ribs celery, diced
¼ cup chopped green onions
1 green pepper, diced
½ yellow pepper, diced
½ red pepper, diced
1 yellow onion, diced
2 Tbsp olive oil for sautéing
Meats:
½ lb diced cooked ham
1 lb andouille sausage, sliced
1 lb sliced chicken breast
¾ lb diced shrimp
Seasonings:
¼ cup olive oil
¼ cup bay leaf, crumbled
Pinch of salt
Pinch of cayenne pepper
1 tsp lemon pepper
1 tsp Cajun seasoning
1 tsp oregano
1 tsp black pepper
1 tsp thyme
1 tsp basil
¼ cup sugar
1 (10-oz) can diced tomatoes
1 clove garlic, chopped
3 cups marinara sauce (store bought or homemade is fine)
3 oz chicken base (dissolved in 4 cups near boiling water)
Rice:
8 cups cooked white rice
directions:
3. Add all seasonings, marinara, and dissolved chicken base to the pot; stir well to combine. Simmer for 1 hour over low heat.
4. Stir in rice and serve.
1. In a large stock pot over medium-high heat, sauté all vegetables in olive oil until tender.
2. Add meats and shrimp to the pot and cook until the chicken is done.
3. Add all seasonings, marinara, and dissolved chicken base to the pot; stir well to combine. Simmer for 1 hour over low heat.
4. Stir in rice and serve.
KITCHEN COUNTER:
Serves 10-12.
