SAINTS DEFENSIVE end Charles Grant doesn't only get into a quarterback's kitchen—he averages better than seven sacks a season—the 6'3" 290-pounder also gets busy in his own. An avid cook since his days at the University of Georgia, the 29-year-old Grant befriended chef Emeril Lagasse at his New Orleans' restaurant in 2003 and has since been gathering culinary tips. "I didn't know anything about Creole food before then," says the native of Colquitt, Ga., who is also a part owner of Bonefish Grill, a seafood restaurant in Baton Rogue. Grant's signature dish? The rice-based jambalaya, a traditional Creole pleasure that he tweaks. "I love the flavor," says Grant, who signed a seven-year, $63 million contract last April, "and you can make it healthy with fish, shellfish and turkey sausage instead of regular sausage." His recipe is to the right.