Cookin' with Sal: Eatin' with Brett

2012-01-31T14:00:00Z 2012-01-31T21:55:05Z Cookin' with Sal: Eatin' with BrettBy SALLY ANN SHURMUR Star-Tribune staff writer Casper Star-Tribune Online

So in the degrees of separation that make perfect sense to me, the recipe below is from Brett Favre’s Steakhouse in Green Bay.

Brett Favre is not playing in Sunday’s Super Bowl, nor does he live in Green Bay.

But on the occasion of the 15th anniversary (the actual date was Jan. 26) of the Favrester’s first — and only — Super Bowl victory against the New England Patriots, it makes complete and perfect sense to me to share this recipe with you.

Jambalaya has not much to do with Indianapolis or New England or New York/New Jersey, but it is crystal clear in my brain.

If you made it through to the end of perhaps the longest recipe ever published in Enjoy!, you’re perhaps wondering why the heck I was thinking about Cannoli.

That, too, is perfectly crystal clear.

Fritz the Dad’s second job in the NFL was with the Patriots, and it was three great years of adventure for the family. Although the Patriots are actually headquartered equi-distant from Boston and Providence, R.I., it was wonderful to explore Boston, and especially the tremendous food the city offers.

Our favorite special occasion dining destination was the North End, where we would eat Italian food until near bursting and then stroll the neighborhood, finishing the night with Cannoli from a bakery there.

Whether you fix this for Sunday or another time you’re looking for a hearty dish, it’s as authentic as it gets. And if you plan correctly, you can use leftover meat and save dramatically on its cost.

Brett Favre’s Family Jambalaya

This Jambalaya is a Favre family favorite recipe, filled with shrimp, chicken, sausage, ham, and rice simmered in a Creole tomato sauce. You’ll find this very dish served in Brett Favre’s Steakhouse, in Green Bay.



3 ribs celery, diced

1/4 cup chopped green onions

1 green pepper, diced

1/2 yellow pepper, diced

1/2 red pepper, diced

1 yellow onion, diced

2 tablespoons olive oil for sautéing


1/2 pound diced cooked ham

1 pound andouille sausage, sliced

1 pound sliced chicken breast

3/4 pound diced shrimp


1/4 cup olive oil

1/4 cup bay leaf, crumbled

Pinch of salt

Pinch of cayenne pepper

1 teaspoon lemon pepper

1 teaspoon Cajun seasoning

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon basil

1/4 cup sugar

1 (10-ounce) can diced tomatoes

1 clove garlic, chopped

3 cups marinara sauce (store bought or homemade is fine)

3 ounces chicken base (dissolved in 4 cups near-boiling water)

8 cups cooked white rice


In a large stock pot over medium-high heat, sauté all vegetables in olive oil until tender.

Add meats and shrimp to the pot and cook until the chicken is done.

Add all seasonings, marinara, and dissolved chicken base to the pot; stir well to combine. Simmer for 1 hour over low heat.

Stir in rice and serve.

Serves 8-10

(Recipe courtesy of

Community News editor Sally Ann Shurmur can be reached at 307-266-0520;; read her blog at; or follow her on Twitter @WYOSAS

Copyright 2015 Casper Star-Tribune Online. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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