What do Brett Favre, Steve Young and Roger Staubach have in common? For one thing, they all have Super Bowl rings — Favre with the Green Bay Packers, Young with the San Francisco 49ers and Staubach with the Dallas Cowboys.
They’ve also contributed recipes to the food editor at Parade magazine for Sunday’s pre-Super Bowl issue. Parade is posting the recipes online, not in the Sunday magazine, and it’s also shared a few of the them with newspaper food editors.
Here’s a look at three of the recipes, Favre’s Jambalaya, Young’s Bean Dip and Staubach’s Family Chili. The other recipes can be found at Parade.com/superbowl.
Brett Favre’s Family Jambalaya
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 tablespoon olive oil for sauteing
½ pound diced cooked ham
1 pound andouille sausage, sliced
1 pound sliced chicken breast
¾ pound diced shrimp
¼ cup olive oil
¼ 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
¼ 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, saute 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.
Yield: Serves 8 to 10.
Steve Young’s Bean Dip
2 11-ounce cans Green Giant Mexicorn (whole-kernel corn with red and green peppers)
2 15.5-ounce cans black beans, rinsed and drained
2 15.5-ounce cans kidney beans, rinsed and drained
1 small bunch green onions, chopped (green parts only)
1 cup red wine vinegar (if desired, add up to ½ cup more to taste)
¾ cup olive oil
Salt and pepper to taste
6 tomatoes, diced
2 avocados, diced
Mix corn, black beans, kidney beans, and chopped scallions together in a large bowl.
Add olive oil and red wine vinegar; stir in gently. Marinate in fridge for at least 4 hours. Note from Steve: The longer you marinate it, the better!
When ready to serve, add salt and pepper to taste. Top with freshly diced tomatoes and avocados.
Serve with lime tortilla chips.
Yield: Serves 8 to 12.
Roger Staubach’s Family Chili
1 pound ground beef
½ onion chopped
½ green pepper chopped
1¼ cups ketchup
½ cup plus 2 Tbsp water
2 tablespoon chili powder
1 15-ounce can Ranch Style Beans (if unable to find Ranch Style Beans, use 1 15-ounce can kidney beans)
Salt and pepper to taste
In a large oiled saucepan over medium heat, brown ground beef.
Add onion and pepper; cook until onion is translucent and pepper is softened. Drain off fat.
Add ketchup, water, chili powder, beans, and salt and pepper to taste. Stir well to combine; simmer for an hour, stirring occasionally.
Spoon into bowls; top with grated Cheddar if desired.
Yield: Serves 4 to 6.