When we interviewed NU football player Zack Oliver for our fall magazine, we discovered he is much more than a college quarterback — he is quite the cook. Raised in Baton Rouge, La., he loves the southern comfort food he grew up eating. Here is Zack’s recipe for one of his signature dishes and a cajun favorite: jambalaya. Just one bite and maybe you’ll be throwing like a Big Ten quarterback.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people (2 football players?)
Ingredients:
1 pound beef sausage, sliced
1 pound chicken, cooked
1 can French onion soup
2 cups chicken broth
1 cup beef broth
Oak Grove Smokehouse Cajun Dirty Rice
Photo by Daniel Schuleman
Directions:
1. Brown sausage in a pan over medium heat, then drain grease.
Photo by Daniel Schuleman
2. Pull cooked chicken into bite-sized pieces using your hands or two forks.
Photo by Daniel Schuleman
3. Add soup and both broths into a large pot, and bring to a boil.
Photo by Daniel Schuleman
4. Add cooked sausage and pulled chicken to soup-broth mixture.
Photo by Daniel Schuleman
5. Add the rice.
Photo by Daniel Schuleman
6. Cover and simmer for 25 minutes.
Photo by Daniel Schuleman
7. Remove from heat, and let sit for a few minutes prior to serving.
Photo by Daniel Schuleman