The multifaceted Nashville star shares recipes from her bestselling book, including one for her “favorite dessert in the whole entire world.”
We get close up with Jessie James Decker in the July 2019 issue. During , the multifaceted star talks about her career, designing fashion, family life, and, also food. Decker shares some of her favorite recipes, from her book Just Jessie: My Guide to Love, Life, Family, and Food, below.
Chicken and Sausage Gumbo
(Serves 10)
Cajun food will always have a special place in my heart because it was my first love — well, first love of food. In Louisiana, where my mom was born and raised, you can get delicious po-boys at drive-throughs and fresh crawfish (when in season) anywhere. In fact, some of the best red beans and rice I’ve ever had was at a Louisiana gas station. This recipe is straight from a cookbook my mama made for me when I got married to Eric. This page, covered in grease and oil, is by far the dirtiest page in the book, because gumbo is one of my favorite meals to eat and to make. This version is so good it won a contest on the Rachel Ray Show, where Eric and I competed against two other couples to see who could make the dish.
1 cup all-purpose flour
Salt, to taste
Black pepper, to taste
Tony Chachere’s Original Creole Seasoning (or preferred creole seasoning), to taste
1 cup olive or canola oil
1 medium yellow onion, chopped
1 cup celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 quarts chicken stock
3 cups cooked shredded chicken
1 package smoked sausage, sliced and cooked
Cayenne, to taste
Filé, to taste
3 cups frozen sliced okra
3 green onions, chopped
White rice, to serve
Make the Roux
In a heavy Dutch oven over medium heat, add the flour and seasonings and pour in the oil, continuously stirring with a wooden spoon until the mixture turns a rich dark brown. Be careful not to burn the mixture. Do not leave the pot or the spoon unattended, or you might have to start again.
Make the Gumbo
To the roux, add the onion, celery and bell pepper. Cook until soft. Add the garlic, chicken stock, shredded chicken, sausage, cayenne, and filé. Simmer on low heat for at least two hours. Add the okra, green onions, and additional seasonings to taste. Keep on low heat all day until ready to eat. Serve over white rice.
Chocolate Chip Cookies
Chocolate chip cookies are my favorite dessert in the whole entire world. Everyone knows it: my friends, my family, even my fans. They all know. So I consider myself a chocolate chip cookie connoisseur. Throughout the years, I have researched and tried many different recipes until I finally came up with one that my family and I fell in love with. The Himalayan salt and the two teaspoons of vanilla are what makes these special.
(Makes 3 dozen)
1 cup butter, softened, plus more for greasing cookie sheet
2½ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ cup cane sugar
1 cup light brown sugar
1 teaspoon pink Himalayan salt
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Preheat oven to 375 degrees. Prepare a cookie sheet by rubbing it with butter.
Combine flour, baking soda, and salt in small bowl. Beat butter, cane sugar, brown sugar, salt, and vanilla extract in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Pour slowly into the flour mixture. Next, throw in the chocolate chips After scooping the dough onto a cookie sheet, back for 10 minutes, or until golden brown. Cool on baking sheets for a couple of minutes but not so long that cookies continue to bake. Place the cookies on a pretty platter and enjoy!
Banana Bread
Banana bread is a must in our house. I have been making this for years, and every time I do, it ends up gone within hours. Last time, my brother caught wind that I was baking it, and he came over to the house to make sure I made him an extra loaf to bring home. I love this for breakfast in the morning with warm butter and a nice hot cup of coffee.
(Makes 1 loaf)
Butter, for the loaf pan
3 ripe bananas, mashed
2 eggs
¼ cup brown sugar
1 teaspoon vanilla
1 stick unsalted butter
¼ teaspoon cinnamon
2 teaspoons maple syrup
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon pink Himalayan salt
Preheat oven to 350 degrees. Butter an 8½-by 4½-inch loaf pan and set aside.
In a large bowl, combine the bananas, eggs, brown sugar, vanilla, butter, cinnamon, and maple syrup. In a separate bowl, combine the flour, baking soda, and salt.
Add the dry flour mixture to the banana mixture. Combine and pour into the loaf pan. Bake for 50 minutes or until a toothpick inserted into the center comes out cleanly.
Recipes reprinted and adapted from Just Jessie: My Guide to Love, Life, Family, and Food (Dey Street Books, 2018) by Jessie James Decker.
Photography: Nicole Gerulat/Courtesy Jessie James Decker.
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