When Drew Brees arrived in New Orleans in 2006, he quickly discovered that this city doesn’t just welcome people with words—we show up with food.
In his Pro Football Hall of Fame speech, Drew recalled neighbors bringing crawfish étouffée to his new home. The next day it was jambalaya. Then came gumbo.
“It was the perfect representation of what New Orleans is all about,” Drew said.
In honor of Drew’s induction—and the neighbors who helped make New Orleans feel like home—we’re sharing three respected Louisiana recipes for the dishes he remembered.
🦞 Crawfish Étouffée — Emeril Lagasse
Crawfish tails smothered with butter, onion, celery, bell pepper, bay leaves and Louisiana seasoning, then served over hot rice.
See Emeril’s recipe
🍚 Seafood Jambalaya — Chef Paul Prudhomme
A deeply seasoned Louisiana jambalaya combining seafood, tasso, vegetables, rice and layers of spice.
See Chef Paul’s recipe presented by Chef Kevin Belton
🥘 Chicken and Sausage Gumbo — Chef Isaac Toups
Chicken thighs and smoked sausage simmered in a dark roux with the Louisiana trinity, garlic, stock and a splash of amber beer.
See Chef Isaac Toups’ recipe
Three dishes. Three neighbors. One unmistakably New Orleans welcome.
Congratulations, Drew—and thank you for reminding the world what Who Dat Nation is all about.
⚜️ Read Drew Brees’ complete Hall of Fame speech:
NOLA.com transcript
WhoDatNation.com
Loading ...