The Cajun Dish Justin Jefferson's Dad Loves To Cook For Him After Games

Football players need to keep their bodies in top shape during the season, but not every meal is a protein shake or chicken breast. Some like to indulge, particularly in longtime favorites that can serve as a celebration of big wins or comfort food after tough losses. Minnesota Vikings wide receiver Justin Jefferson is among them. One of his post-game go-tos reflects his Louisiana heritage and family connections: crawfish étouffée.

Jefferson told People that his father "loves to cook" the dish for him after big games. However, he's not picky about his fish and shellfish selection, noting he's a fan of "really any seafood, shrimp, your crawfish, if we can get it, lobster, anything."

For those who haven't tried it themselves, crawfish étouffée (which translates to roughly "smothered crawfish") involves cooking the crawfish meat in a roux-based sauce flavored with tomatoes, hot sauce, Worcestershire sauce, and a variety of other spices and seasonings. The result is a vibrant stew typically served over rice. It's been a popular part of Louisiana cuisine for a century, growing from a single recipe at the Hebert Hotel in Breaux Bridge to a family favorite across the state and country.  

From a dietary standpoint, it's suitable, but not a perfect post-game meal. Each three-ounce serving of tail meat contains 14 grams of protein along with a mix of B vitamins and minerals like selenium, zinc, iron, and more. When served with rice, it presents a solid combination of carbohydrates and protein, two of the top post-workout priorities nutritionally. However, it can potentially end up packing in an unhealthy amount of sodium for recovery between the chicken broth, cajun seasoning, hot sauce, and any additional salt for seasoning. Luckily, it's easy to improve the health profile of the meal using low-sodium broth or swapping brown rice for white rice.

Notably, the football season and the start and end of the crawfish season in Louisiana don't overlap very much. Although fresh crawfish are sometimes available as early as November, the season doesn't peak until February, lasting until late Spring. This means Jefferson's dad is likely using frozen tail meat, a convenient solution for those who crave the shellfish year-round or don't want to deal with cooking and shelling them on their own.

Jefferson's meal is one of the more memorable, flavorful choices among the foods NFL players can't stop eating, which range from candy and chips to bacon and Smucker's Uncrustables. He's also not the only crawfish fan among the pros, alongside Dallas Cowboys quarterback Dak Prescott and Philadelphia Eagles quarterback Jalen Hurts. Still, this specific dish, cooked by a close family member with a lifelong favorite recipe, provides a revealing look at the dining habits of some of the game's best players.