Jessie James Decker Recipes: 17 Family Favorites, Starting With the Jambalaya That Won Her Husband

Jessie James Decker recipes are all about family, and her newest cookbook proves it. The country singer wrote The Secret Sauce: A Family Cookbook Seasoned with Love with her mom, Karen Parker, and her sister, Sydney Rae Bass. It came out on October 6, 2026, from Harper Influence, and it is her fourth cookbook. The dishes come from the family’s Southern, Sicilian and Cajun roots, and many of them have fed her own table for years. She told Fox News that one weekend and one pot of jambalaya helped win over her husband, former NFL receiver Eric Decker. Her house rule is simple: phones away, everyone sits down, and each kid answers a question. Below are the dishes her family talks about most, each with an easy home version you can make this week..

Jessie James Decker Recipes Start With the Jambalaya That Sealed the Deal

When Jessie met Eric Decker, he was what she called a Midwestern guy who had never eaten Southern Cajun food. She cooked him jambalaya, and she told Fox News in October 2026, “That’s how I sealed the deal.” The couple has now been married for more than 13 years and has four kids. Eric says the Cajun Queen chapter of the new book is probably one of his favorites, because Jessie’s mom mostly cooked Cajun food when the girls were growing up. This is our simple one-pot version, not the book’s recipe, but it has the same big, cozy flavor. Would you cook a full pot of jambalaya to impress someone on a first weekend?

You will need: 1 pound smoked sausage, sliced; 1 pound chicken thighs, cubed; 1/2 pound peeled shrimp; 1 onion, 1 green bell pepper and 2 celery ribs, chopped; 3 cloves garlic; 1 can (14 ounces) diced tomatoes; 1 1/2 cups long grain rice; 3 cups chicken broth; 2 teaspoons Cajun seasoning; green onions.

How to make it: Brown the sausage in a big pot, then brown the chicken. Add the onion, pepper and celery and cook 5 minutes, then the garlic. Stir in tomatoes, rice, broth and Cajun seasoning. Bring to a boil, cover and simmer on low for 20 minutes. Tuck in the shrimp, cover again for 5 minutes, then rest 5 minutes and top with green onions.

Seafood Gumbo, Vivi’s Favorite Bowl

Ask the Decker kids for a favorite and you will hear gumbo a lot. Jessie told Fox News that seafood gumbo is daughter Vivi’s top pick, and her youngest son, Denver, is a gumbo fan too. That makes sense in a family whose mom grew up on Cajun cooking. A good gumbo starts with a roux, flour and oil stirred until it turns the color of peanut butter or darker. It takes patience, so put on music and keep the spoon moving. Make it on a Sunday and it tastes even better on Monday.

You will need: 1/2 cup oil; 1/2 cup flour; 1 onion, 1 bell pepper and 2 celery ribs, chopped; 3 cloves garlic; 6 cups seafood or chicken broth; 1/2 pound andouille sausage, sliced; 1 pound shrimp; 1/2 pound crab meat or white fish; 2 teaspoons Cajun seasoning; 2 bay leaves; cooked rice.

How to make it: Stir the oil and flour in a heavy pot over medium heat for 20 to 30 minutes until deep brown. Add the vegetables and cook 5 minutes, then the garlic. Slowly whisk in the broth. Add sausage, seasoning and bay leaves and simmer 45 minutes. Add the seafood for the last 8 minutes. Serve over rice.

Jessie James Decker Recipes: Eric’s Chicken Pot Pie

Every family has one dish that makes Dad happy, and in the Decker house it is chicken pot pie. Jessie told Fox News that the pot pie is Eric’s favorite. A pot pie is the kind of dinner that feels like a hug: creamy chicken, soft vegetables and a flaky top you break with your spoon. Our shortcut uses a rotisserie chicken and a store-bought crust, so you can get it in the oven in about 20 minutes. Do you like a pot pie with a top crust only, or crust on the top and bottom?

You will need: 1 rotisserie chicken, shredded (about 3 cups); 4 tablespoons butter; 1 small onion, chopped; 1/3 cup flour; 1 3/4 cups chicken broth; 2/3 cup milk; 2 cups frozen peas and carrots; salt, pepper and thyme; 1 refrigerated pie crust or puff pastry sheet; 1 egg.

How to make it: Heat oven to 400 F. Melt butter, cook the onion 4 minutes, then stir in the flour. Whisk in broth and milk and cook until thick. Add chicken, vegetables and seasoning. Pour into a baking dish, lay the crust on top, cut a few slits and brush with beaten egg. Bake 30 to 35 minutes until golden.

Karen’s Mardi Gras Chicken Pasta

Karen Parker is the mom behind the book, and her Mardi Gras Chicken Pasta is one of the recipes named in the official book description. Jessie also told Fox News that her sons Eric and Forrest love her pasta dishes. Karen says the family once kept its recipes like a closely guarded secret before deciding to share them. Our easy home version is a creamy Cajun chicken pasta with peppers, a weeknight dinner that kids and grown-ups both clean off the plate. Add more Cajun seasoning for the adults at the table.

You will need: 12 ounces penne; 1 1/2 pounds chicken breast, sliced thin; 2 teaspoons Cajun seasoning; 2 tablespoons butter; 1 red and 1 green bell pepper, sliced; 3 cloves garlic; 1 1/2 cups heavy cream or half and half; 3/4 cup grated parmesan; green onions.

How to make it: Cook the pasta. Toss chicken with Cajun seasoning and brown in butter until cooked, then set aside. Cook the peppers 4 minutes and add the garlic. Pour in the cream and simmer 3 minutes, then stir in the parmesan. Add chicken and pasta, loosen with pasta water and top with green onions.

Jessie James Decker Recipes: Cajun Crawfish Pie

Crawfish pie is on the list of dishes in The Secret Sauce, and it fits right into the Cajun side of the family. Think of it as a pot pie from Louisiana: crawfish tails in a rich, buttery sauce with the holy trinity of onion, bell pepper and celery, all baked in a crust. If you cannot find crawfish tails, frozen ones are sold in many Southern stores, and shrimp works too. This is our home version, made in one pie dish, and it is a fun change from the usual Sunday pie. Want more from the same tradition? Try these Cajun dinners that bring the Big Easy to your kitchen.

You will need: 1 pound cooked crawfish tails (or chopped shrimp); 1/2 cup butter; 1 onion, 1/2 bell pepper and 1 celery rib, chopped; 2 cloves garlic; 3 tablespoons flour; 1 cup half and half; 1 teaspoon Cajun seasoning; 2 green onions; 2 refrigerated pie crusts.

How to make it: Heat oven to 375 F. Melt butter and cook the vegetables 6 minutes, add garlic, then stir in flour. Slowly add half and half and cook until thick. Stir in crawfish, seasoning and green onions. Fill the bottom crust, cover with the top crust, crimp and cut slits. Bake 35 to 40 minutes.

Pensacola-Style Pulled Pork

Pensacola-Style Pulled Pork is another recipe named in the book. Pulled pork is the dish you start in the morning and forget about until dinner. Pile it on soft buns with a scoop of coleslaw, and you have food for a crowd. This is our slow cooker version with a tangy, sweet sauce. It is perfect for a game day, a church supper or a busy week when you want leftovers.

You will need: 3 to 4 pound pork shoulder; 2 tablespoons brown sugar; 1 tablespoon paprika; 2 teaspoons garlic powder; 1 teaspoon salt; 1 onion, sliced; 1/2 cup apple cider vinegar; 1 cup barbecue sauce; soft buns; coleslaw.

How to make it: Mix sugar, paprika, garlic powder and salt and rub it all over the pork. Put the onion in a slow cooker, set the pork on top and pour the vinegar around it. Cook on low 8 to 10 hours. Shred with two forks, drain some liquid and stir in barbecue sauce. Serve on buns with coleslaw.

Jessie James Decker Recipes: Game Day Chili

On game days, Jessie told Fox News, she usually makes chili, barbecue meatballs and some type of dip, and sometimes wings. That is a spread made for a football family. Chili is the easy anchor: one pot, made ahead, and everyone builds their own bowl. Set out cheese, sour cream, green onions and corn chips and let people go. Which team are you in: A) chili with beans, B) no beans ever, or C) whatever is hot and ready?

You will need: 2 pounds ground beef; 1 onion and 1 bell pepper, chopped; 3 cloves garlic; 3 tablespoons chili powder; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1 can (28 ounces) crushed tomatoes; 2 cans kidney or pinto beans, drained; 1 cup beef broth; salt; toppings.

How to make it: Brown the beef in a big pot and drain. Add the onion and pepper and cook 5 minutes, then the garlic and spices for 1 minute. Stir in tomatoes, beans and broth. Simmer, partly covered, for 45 minutes, stirring now and then. Season with salt and serve with toppings.

Chili and Cinnamon Rolls

This pairing surprises a lot of people, but it is a real recipe name in the book: Chili and Cinnamon Rolls. In many school cafeterias, especially in the Midwest, chili day came with a warm cinnamon roll on the side, and lots of grown-ups still dip one into the other. Sweet and spicy is a big part of the fun. If you have never tried it, make a pan of rolls the same night as your chili. Would you dip your cinnamon roll in chili, or eat it after as dessert?

You will need: For easy rolls: 1 pound pizza dough or frozen bread dough, thawed; 4 tablespoons soft butter; 1/2 cup brown sugar; 1 tablespoon cinnamon. For the icing: 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla.

How to make it: Roll the dough into a 12 by 16 inch rectangle. Spread with butter and sprinkle sugar and cinnamon. Roll up from the long side and cut 12 slices. Set in a greased pan, cover and let rise 30 to 45 minutes. Bake at 350 F for 22 to 25 minutes. Whisk the icing and drizzle on warm rolls.

Barbecue Meatballs for the Big Game

Barbecue meatballs are part of Jessie’s usual game day spread, and they are the easiest crowd food there is. Keep them warm in a slow cooker and people come back to them all game long. You can make the meatballs from scratch or use a bag of frozen ones when time is short. A tip from party hosts: set out toothpicks and small plates right next to the pot so nobody has to ask.

You will need: 2 pounds frozen cooked meatballs, or homemade; 1 1/2 cups barbecue sauce; 1/2 cup grape jelly or apricot jam; 1 tablespoon Worcestershire sauce; 1/2 teaspoon garlic powder; a pinch of red pepper flakes.

How to make it: Whisk the barbecue sauce, jelly, Worcestershire, garlic powder and pepper flakes in a slow cooker. Add the meatballs and stir to coat. Cook on low 3 to 4 hours or high 2 hours, stirring once or twice. Keep on warm and serve with toothpicks.

Jessie James Decker Recipes: Hot Game Day Cheese Dip

Jessie says some kind of dip is usually on the game day table, and a warm cheese dip is often the one that disappears first. This version melts real cheese with milk so it stays smooth, with no block of processed cheese needed. Serve it with tortilla chips and a little bowl of salsa on the side. If you keep it warm in a small slow cooker, it stays creamy for hours. Do you like your dip mild or with plenty of jalapeno?

You will need: 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; 2 cups shredded Monterey Jack; 1 cup shredded sharp cheddar; 1 can (4 ounces) diced green chiles; 1 jalapeno, minced (optional); 1/2 teaspoon cumin; chili powder; tortilla chips and salsa.

How to make it: Melt butter in a saucepan, whisk in flour and cook 1 minute. Slowly whisk in milk and cook until slightly thick. Turn heat to low and stir in the cheese a handful at a time until smooth. Add chiles, jalapeno and cumin. Dust with chili powder and serve warm.

Crispy Baked Wings

Wings make the game day list now and then at the Decker house, according to Jessie. Baking them is easier than frying and much less mess. The trick is a little baking powder on dry wings: it helps the skin turn crisp in the oven. Toss them in your favorite sauce at the end, or serve them plain with ranch and celery so everyone can choose. Which wing are you: A) buffalo, B) honey garlic, or C) dry rub only?

You will need: 3 pounds chicken wings, split; 1 tablespoon baking powder (not baking soda); 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon pepper; sauce of choice, such as 1/2 cup hot sauce mixed with 3 tablespoons melted butter.

How to make it: Pat the wings very dry. Toss with baking powder, salt, garlic powder and pepper. Set on a rack over a lined sheet pan. Bake at 250 F for 30 minutes, then raise to 425 F and bake 40 to 45 minutes more until crisp. Toss in sauce right before serving.

Balsamic Green Beans

Not every Decker family dinner is Cajun. Jessie told Fox News that steak, salads and balsamic green beans also show up on the family table. Green beans with a sweet and tangy balsamic glaze are a quick side that makes a plain dinner feel special. They also make an easy Thanksgiving side if you want something lighter next to the casseroles. Cook the beans just until bright green, then let the glaze do the rest.

You will need: 1 1/2 pounds fresh green beans, trimmed; 2 tablespoons olive oil or butter; 2 cloves garlic, sliced; 3 tablespoons balsamic vinegar; 1 tablespoon honey or brown sugar; salt and pepper; toasted almonds or parmesan (optional).

How to make it: Boil the beans in salted water for 3 to 4 minutes, then drain. In a large skillet, warm the oil and garlic for 1 minute. Add the beans and toss 2 minutes. Pour in balsamic and honey and cook until the glaze coats the beans, about 2 minutes. Season and top with almonds or parmesan.

Jessie James Decker Recipes: Tuscan Tomato Salad

The Sicilian side of the family shows up in recipes like the Tuscan Tomato Salad named in the book description. A good tomato salad needs almost no cooking, just ripe tomatoes, good olive oil and a little time to sit so the juices mix. It is the side you make while the steak rests or the pasta boils. Our home version adds red onion and basil, plus a splash of red wine vinegar. Save the juices in the bottom of the bowl for dipping bread.

You will need: 2 pounds ripe tomatoes, chopped; 1/2 small red onion, thinly sliced; 1/4 cup fresh basil, torn; 1/4 cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1 small clove garlic, grated; 1/2 teaspoon salt; black pepper; dried oregano.

How to make it: Put the tomatoes and onion in a bowl. Whisk the oil, vinegar, garlic, salt, pepper and a pinch of oregano. Pour it over the tomatoes and toss gently. Let the salad sit 15 to 30 minutes at room temperature. Add the basil right before serving.

Steak Night Salad

Steak and salads are on the regular rotation at the Decker table, Jessie told Fox News. One easy way to do both at once is a steak salad: sear a steak, slice it thin and lay it over greens. It feels like a restaurant plate but takes about 25 minutes. Leftover steak works too. Let the steak rest before slicing, so the juices stay in the meat and not on the cutting board.

You will need: 1 1/2 pounds sirloin or flank steak; salt, pepper and garlic powder; 1 tablespoon oil; 8 cups mixed greens or arugula; 1 cup cherry tomatoes; 1/2 cup shaved parmesan. Dressing: 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard.

How to make it: Season the steak well. Sear in a hot oiled skillet 4 to 5 minutes per side for medium rare. Rest 10 minutes, then slice thin across the grain. Shake the dressing in a jar. Toss greens and tomatoes with some dressing, top with steak and parmesan, and drizzle the rest.

Jessie James Decker Recipes: Bread and Olive Oil for the Table

Some traditions are not a recipe at all. Jessie told Fox News that bread and oil sit in the middle of the table at family dinner, and her youngest, Denver, always asks for more butter. Her bigger rule is that dinner together is nonnegotiable, with electronics put away so everyone can catch up. She often goes around the table and asks each child a question, sometimes a silly one. A simple herb dipping oil makes any bread feel like a treat.

You will need: 1 loaf crusty bread or focaccia; 1/2 cup extra virgin olive oil; 1 clove garlic, grated; 1/2 teaspoon dried Italian herbs; a pinch of red pepper flakes; 1/4 teaspoon salt; black pepper; grated parmesan (optional); soft butter for the butter fans.

How to make it: Warm the bread in a 350 F oven for 8 minutes. Stir the garlic, herbs, pepper flakes, salt and pepper into the olive oil on a shallow plate. Top with parmesan if you like. Slice the bread and set it next to the oil in the middle of the table, with butter on the side.

Goat Cheese Cranberry Crostini

Goat Cheese Cranberry Crostini is one of the recipes named in the description of The Secret Sauce, and it is a perfect holiday appetizer. Creamy goat cheese, a spoon of cranberry and a little honey on crisp toast look festive with almost no effort. It is a smart thing to bring to Thanksgiving or a Christmas party, because it goes together in 20 minutes. This is our easy home version. Make the toasts a day ahead and keep them in a tin.

You will need: 1 baguette, sliced 1/2 inch thick; 2 tablespoons olive oil; 8 ounces goat cheese, softened; 3/4 cup chunky cranberry sauce; 2 tablespoons honey; fresh thyme or rosemary; chopped pecans (optional).

How to make it: Heat oven to 400 F. Brush the bread slices with olive oil and bake 8 to 10 minutes until golden, then cool. Spread each toast with goat cheese. Top with a small spoon of cranberry sauce, a drizzle of honey, a few herb leaves and pecans. Serve right away.

Jessie James Decker Recipes: Marry Me Key Lime Pie

The sweet ending in the book has a name that makes people smile: Marry Me Key Lime Pie. It fits a family whose love story started with a pot of jambalaya. Key lime pie is a Southern and Florida favorite with a graham cracker crust and a tart, creamy filling. It needs only a short bake and a good chill. Jessie says the secret sauce in her family is simple: “The secret sauce is just the love and joy that you put into cooking.” This easy home version is a good place to start.

You will need: 1 1/2 cups graham cracker crumbs; 6 tablespoons melted butter; 1/3 cup sugar; 1 can (14 ounces) sweetened condensed milk; 3 egg yolks; 1/2 cup key lime juice (or regular lime juice); 1 tablespoon lime zest; whipped cream or meringue for the top.

How to make it: Heat oven to 350 F. Mix crumbs, butter and sugar, press into a 9 inch pie plate and bake 10 minutes. Whisk condensed milk, yolks, lime juice and zest. Pour into the crust and bake 15 minutes until just set. Cool, chill at least 3 hours, and top with whipped cream or meringue.