If Jordan Davis ever finds time in his busy schedule for a backyard barbecue, don’t be surprised if the culinary centerpiece is a steaming pot of gumbo. According to the singer, this Deep South dish is as much a part of his Louisiana DNA as his LSU Tigers—his alma mater, where his fandom remains rabid.
For Davis, gumbo isn’t just food; it’s a celebration of his roots, a nod to the flavors and traditions that shaped him long before he topped the country charts.
His next garden gathering may not happen anytime soon. The five-time platinum-selling artist is about to hit the road for his fall “Ain’t Enough Road” tour in support of his recently released album, Learn the Hard Way.
But when he is at home in Nashville, Davis jokes with Country Muscle Podcast host Jeff Tomko about feeding the NFL-sized appetites of his friends from Tight End University, the annual camp led by All-Pro tight ends Travis Kelce, George Kittle, and Greg Olsen, which the singer attended this past summer.
When not writing songs, Davis is a football fanatic. Before topping the country charts with hits like “I Ain’t Sayin'” and “Next Thing You Know,” he was calling plays under the Friday night lights, quarterbacking the Byrd High School Yellow Jackets and taking the kind of hits that still linger as he pushes age 40. So he understands the importance of nutrition when it comes to performance.
“Dude, those guys can put away some food. So that’s not happening,” he laughs. “I feel like gumbo would feed a lot.”
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What Is Gumbo?
If you’re not from Cajun country, gumbo can be described as a thick, Louisiana-style soup and stew mashup. It’s usually made with a fat and flour base (called a “roux”) or other types of thickeners. Ingredients typically include onions, celery, bell peppers, and other vegetables; a rich stock; and proteins like chicken, sausage, or seafood. The finished product is usually served over rice.
While some may prefer chicken, Davis prefers to go with duck as his main meat choice. For the singer, gumbo is more than just a meal—it remains a personal connection to his Louisiana roots. When not on tour, the die-hard LSU fan normally spends his fall weekends cheering on his alma mater—he was in attendance for Saturday’s 17-10 Tigers’ win over Clemson. “I’m still very, very involved in all Tiger athletics,” the 2012 Tigers grad says. He was a student during the Tigers’ 2009 national championship team.
“We kind of had some rough years, except for my sophomore year, my first year, we won a national championship. It was Matt Flynn was at quarterback,” he recalls.
A commitment to nutrition goes with Davis on the road. Davis, who has eight No. 1 career hits, is known for bringing his own prepped meals on the road, a habit encouraged by his trainer, Alex DeRiggi. “We food prep a lot,” Davis explains. “If we get in a situation where maybe the food’s not great, or there’s no Chipotle or Outback, we have that ability to go in and bring some food from the house.”
Prioritizing protein and healthy choices, Davis ensures that not just he, but his entire band and crew, stay fueled for the demands of the road. As Davis puts it, “It’s truly a top-down effort with Alex,” he says.”He makes sure that it’s not just me, but my band and crew. “Everybody’s able to be as healthy as they can be, to make this thing go.”
And when it comes to cooking at home, if it’s not gumbo, he keeps it simple and classic: “When I say I’m cooking, that usually means I’m cooking steaks or throwing something on the grill. But I do, I love to cook.”
Jordan Davis’ Duck and Sausage Gumbo Recipe
Ingredients:
- 1 lb smoked sausage, sliced
- 1–2 lbs duck (or chicken if preferred), cut into pieces
- 1 cup flour
- 1 cup vegetable oil
- 1 large onion, chopped
- 2–3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4–6 cups chicken stock
- Salt, pepper, and Cajun seasoning to taste
- Cooked white rice, for serving
- Optional: potato salad, for serving
Instructions:
- In a large pot or Dutch oven, make a roux by combining the flour and oil over medium heat. Stir constantly until the mixture turns a deep brown color (like chocolate), being careful not to burn it.
- Add the chopped onions, celery, and bell peppers to the roux. Cook until the vegetables are soft.
- Add the sausage and duck pieces to the pot. Brown the meat for several minutes.
- Gradually add the chicken stock, stirring to combine. Bring to a simmer.
- Season with salt, pepper, and Cajun seasoning to taste.
- Reduce heat and let the gumbo simmer for 1–2 hours, stirring occasionally, until the duck is tender and the flavors are well combined.
- Serve hot over cooked white rice. For a true Louisiana touch, Davis says add a scoop of potato salad right into the bowl.