Rouses Magazine Special Edition

Game-Day Ready, Every Day at Rouses Markets

In the NFL, it’s all about hard work and preparation, with teams fighting to rise to the top and claim the championship. At Rouses Markets, we bring that same energy and focus every single day. For us, it’s not just about being ready for game day — it’s about being ready every day.

We call it Grand Opening All Day Every Day. From offering the freshest produce and seafood to making sure every shelf and display look just right, we’re constantly making sure we’re ready for our customers. And there’s always something new to discover — whether it’s a fresh crop from a local farm, an unexpected treat like a new Gentilly cake flavor, or something exclusive from our Rouses Market brand that you won’t find anywhere else. We want you to be amazed every time you step foot into a Rouses Market.

And while we might not host the biggest football game every year, we Mardi Gras! New Orleans is home to the largest, most famous Mardi Gras celebration in America, but across the Gulf Coast, where we operate 66 stores (with more to come), parades feature floats, boats and even golf carts, with each city adding its own unique flair to the festivities.

A CHAMPIONSHIP YEAR

ARROW-CIRCLE-RIGHT 2024 was a winning year for us. We were named a top independent grocery store by both Progressive Grocer magazine and Shelby Report, two leading publications in the food and grocery industry. Once again, our customers and readers of over a dozen publications — from Lake Charles, Louisiana, to Orange Beach, Alabama — voted us the best grocery store.

Many parade-goers kick off Fat Tuesday with Rouses Markets fried chicken for breakfast — a tradition we’re proud of. We cook more than a quarter-million pieces of fried chicken during Mardi Gras alone! We also bake over 600,000 king

voted the gulf coast's store best grocery

3rd

CEO,

Generation

Photo by Channing Candies

Creative Director & Editor

Marcy Nathan

Art Director & Design

Eliza Schulze

Illustrator

Kacie Galtier

Marketing Coordinator

Harley Breaux

Copy Editor

Patti Stallard

Advertising & Marketing

Tim Acosta

Amanda Kennedy

Stephanie Hopkins

Nancy Besson

Taryn Clement

Emily Lajaunie

peyton finch

contributors

ARROW-CIRCLE-RIGHT Jeff Pearlman is the New York Times bestselling author of 10 books, including Showtime: Magic, Kareem, Riley, and the Los Angeles Lakers Dynasty of the 1980s; The Bad Guys Won!; Boys Will Be Boys: The Glory Days and Party Nights of the Dallas Cowboys Dynasty; Football for a Buck: The Crazy Rise and Crazier Demise of the USFL; and biographies of NFL legends Walter Payton and Brett Favre. HBO adapted Showtime into the hit dramatic series Winning Time, produced and directed by Adam McKay. A former senior writer for Sports Illustrated, Pearlman is also known for his groundbreaking 1999 John Rocker interview and his tenure as an ESPN.com columnist. Pearlman’s current project is a comprehensive biography of Tupac Shakur.

ARROW-CIRCLE-RIGHT Nick Underhill began his career covering the Saints for The Times-Picayune, The Advocate, and other local publications before briefly moving to Boston, where he chronicled the final chapter of the Belichick-Brady era for The Athletic. Upon returning to New Orleans, Underhill founded NewOrleans.Football, a subscription-based platform featuring indepth articles and podcasts, sponsored by Rouses Markets. Underhill gained national recognition when he earned first place in the Associated Press Sports Editors’ (APSE) Explanatory Writing category in 2018 for his analysis of Drew Brees’ passing game since 2006. (That same year, he was named Louisiana Sportswriter of the Year by the National Sports Media Association.) Previously, he earned a Top 10 Award from APSE for Breaking News as part of a team covering the 2016 shooting death of former Saints player Will Smith.

ARROW-CIRCLE-RIGHT David W. Brown is a freelance writer whose work appears in The Atlantic, The New York Times, Scientific American and The New Yorker. His most recent book, The Mission: A True Story, a rollicking adventure about a motley band of explorers on a quest to find oceans on Europa, is in bookstores now. Brown lives in New Orleans.

ARROW-CIRCLE-RIGHT Rod Walker is a sports columnist for The Times-Picayune/The New Orleans Advocate. In June 2024, he was named Sportswriter of the Year by the Louisiana Sports Writers Association (LSWA). Walker was also recognized as Columnist of the Year for publications with a circulation of 10,000 and up. A native of Yazoo City, Mississippi, and a Mississippi State-educated engineer, Walker made a bold career change to pursue his passion for sports writing. Since then, he has become an award-winning journalist, first at the Clarion-Ledger and now with The TimesPicayune. This marks the fourth time the LSWA has honored Walker, including three prior awards for Sportswriter of the Year.

ARROW-CIRCLE-RIGHT Mike Detillier, a premier football analyst in the region, has been the publisher and editor of an annual pre-NFL draft guide (aptly titled Mike Detillier’s NFL Draft Report), in which he evaluates the top players in college football, since 1985. A former fullback and linebacker at Central Lafourche High School and a graduate of California State University-Sacramento, Detillier is co-host of WWL Radio’s SportsTalk in New Orleans, and host and sports reporter for KFOL/KJUN HTV 10’s Sports on the Bayou, proudly sponsored by Rouses Markets. He has received too many prestigious honors to count.

ARROW-CIRCLE-RIGHT Mike Hoss is the play-by-play voice for WWL Radio, Audacy New Orleans, and the Saints Radio Network, where he teams up with former Saints running back Deuce McAllister. Hoss enjoyed a long career in broadcast sports and news at WWL-TV. He left the station in 2017 to focus on new opportunities. That same year, he founded Hoss Communications and became the communications coordinator for ASM Global and the Louisiana Stadium and Exposition District (LSED).

ARROW-CIRCLE-RIGHT Ann Maloney is the former recipes editor and a food reporter at The Washington Post, specializing in quick and easy home cooking. From 2016 to 2019, she was a food and dining writer at NOLA.com | The Times-Picayune in her hometown of New Orleans, where she also served as arts and entertainment editor from 2004 to 2015. Prior to that, she worked for The New York Times in various roles, spending most of her time as features editor for the New York Times Regional Newspaper Group.

ARROW-CIRCLE-RIGHT Juan Nogueira is a media specialist at WDSU (NBC) Hearst Television in New Orleans with over 15 years of experience driving tens of millions in revenue for clients across industries — from cars to groceries. You won’t find anyone more passionate about commercials, TV, and media ratings and measurement. A creative at heart, Juan is known for crafting memorable phrases that stick (he’s quite the punster) and for writing, producing, and occasionally singing the jingles you hear on TV.

ARROW-CIRCLE-RIGHT Mary Beth Romig, a 40-plus-year public relations veteran, serves as the associate vice president of public relations for New Orleans & Company, the city’s destination marketing organization. She also carries on her family’s long-standing legacy with the New Orleans Saints, working alongside her brother Mark, the team’s playby-play announcer, as his spotter.

Cover photo by Romney Caruso

ON THE 50 YARD LINE

ARROW-CIRCLE-RIGHT Our Rouses Market in Downtown New Orleans, located at Baronne and Girod streets, puts you right at the 50-yard line of all the Super Bowl excitement. For a true taste of Louisiana in the French Quarter, stop by our store on Royal Street. All Rouses Markets feature a wide selection of authentic Louisiana products you can take home.

SUPERSTAR PLAYERS

ARROW-CIRCLE-RIGHT

Learn about the players with roots right here in Louisiana, Mississippi, and Alabama who have made it all the way to the Super Bowl. Look for Nick Underhill’s superstar players throughout this issue.

DONNY ROUSE’S PEACH HOT SAUCE WINGS

We make a great Buffalo sauce but I like to use our Peach Hot Sauce instead. SERVES: 2

WHAT YOU WILL NEED:

1 pound chicken wings, about 8 to 10 wings

2 tablespoons Rouses Authentic Italian Olive Oil, divided

1 stick (8 tablespoons) butter, divided 2 tablespoons Creole seasoning (or to taste)

2 ounces Rouses Peach Hot Sauce (or to taste)

HOW TO PREP:

Preheat oven to 400°F.

Separate the drumettes from the flats by locating the joint in each wing and cutting through it with kitchen scissors or a knife.

In a large mixing bowl, toss the wing pieces with 1 tablespoon of the olive oil and the Creole seasoning. Make sure the wings are completely coated.

Heat a large cast-iron skillet over medium heat. Add the remaining 1 tablespoon of olive oil. Once the oil is hot, add the wings to the skillet in a single layer. Make sure they aren’t too crowded in the skillet to allow for proper searing. Sear the wings to render down some of the fat. Add 3 tablespoons butter to the skillet and cook for an additional 10 minutes.

Transfer the skillet to the oven and bake for 35-40 minutes, flipping the wings halfway through. While the wings cook, prepare the sauce by melting the remaining butter with 2 ounces Rouses Peach Hot Sauce. Stir. Remove the wings from the oven and toss them in the prepared sauce until evenly coated. Return the wings to the oven for an additional 5-10 minutes to allow the sauce to caramelize slightly. Serve hot.

ARROW-CIRCLE-RIGHT Super Bowl Sunday isn’t just about football — it’s the second-biggest food consumption day in the U.S., right behind Thanksgiving. Here’s a look at what you bought at Rouses Markets for the big game last year.

400,000 PACKAGES OF SOFT DRINKS

380,000 BAGS OF CHIPS

POUNDS OF RIBS

210,000 PACKAGES OF BEER

175,000 POUNDS OF GROUND BEEF

80,000 POUNDS OF RAW WINGS

63,000 FROZEN PIZZAS

52,000 BAGS OF TORTILLA CHIPS

45,000 PACKS OF HOT DOGS

4,100 POUNDS OF COOKED CHICKEN WINGS

Letter from the Editor

by Marcy Nathan

There was something electric in the air that season. You could see it in the eyes of every Saints fan who dared to hope. This wasn’t just any New Orleans Saints team. This was the team.

Thirteen straight wins — the longest streak in franchise history.

Brett Favre may have celebrated his team’s victory over Dallas in the NFC Divisional Playoffs with the “Pants on the Ground” song, but in the NFC Championship game, the Saints kept him grounded — knocking him down time and again. Then came Garrett Hartley’s 40-yard overtime field goal. Pigs flew, hell froze over, and the Saints were on their way to the 2010 Super Bowl. I was there, and the entire stadium erupted with joy. Reggie Bush even ran straight over the Saints mascot, Gumbo.

And then there was the Buddy D Dress Parade. Thousands of men — affectionately dubbed “Buddy’s Brawds” — donned dresses, fulfilling sports broadcaster Buddy Diliberto’s promise to wear one if the Saints ever made it

to the big game. I even had the unforgettable experience of riding on a float with Bobby Hebert.

Sean Payton made the gutsiest call in Super Bowl history: an onside kick to open the second half. Then Tracy Porter (from Port Allen, Louisiana) intercepted the throw by Colts quarterback — and New Orleans native — Peyton Manning, and ran it back for the touchdown that sealed the Saints’ 31-17 victory.

The celebration that followed made Mardi Gras look tame.

The day of the victory parade, held one week before actual Mardi Gras, was cold and windy — even the fried chicken we brought to watch had gone icy. But no one cared.

Since then, we’ve come close. The heartbreak of the “Minneapolis Miracle” in 2018 — a missed tackle that will forever haunt us. And then there’s that no-call. Every Saints fan remembers it: the NFC Championship game against the Rams in 2019; the missed pass interference. To this day, we’re salty about how it kept us from another Super Bowl.

But here’s the thing about Saints fans: The Who Dat Nation never gives up. We’ve felt the magic of a Super Bowl victory, and we believe we’ll feel it again.

For those here to enjoy this Super Bowl: Welcome. Soak it all in. Visit our stores — we have 66 across the Gulf Coast, including two within walking distance of the Superdome. Explore our Bayou country, where Rouses Markets got its start and still calls home — the Cajun Coast. Take a swamp tour; you might even run into Lana Del Rey.

Don’t leave without a taste of something local to share with friends and family. Our Rouses Markets Gumbo, Jambalaya and Fish Fry mixes are easy to pack. And if you’re eyeing one of our famous King Cakes, we’ll ship it straight to your door.

As you enjoy the game, remember this: The Saints will be back. One day soon, we’ll march into the Super Bowl again. Believe dat!

Cookin’ on Hwy. 1

with Tim Acosta, Rouses Markets Advertising & Marketing Director

While fans around the country are grilling hot dogs and brats for Super Bowl Sunday — looking at you, Chicago — I’ll be grilling boudin alongside my wings.

If you’re not from Louisiana or the Gulf Coast, you might mistake boudin for just another sausage. But make no mistake: Boudin isn’t a sausage at all. Unlike fresh sausage, which is raw meat stuffed into a casing and ready to cook, boudin is cooked pork mixed with cooked rice, plus seasoning and spices, and stuffed into a casing. (You still have to cook it, though). Think of boudin as rice dressing in disguise — especially when it’s uncased.

Boudin’s precise origins are murky, but they trace back to France, much like the Cajun people who made it their own. During Cajun communal hog butcherings, or boucheries, nothing went to waste — they’d add rice to the pork, and that’s how we got boudin.

Our own boudin is made from a family recipe passed down for generations. Rouses also makes a Pepper Jack Boudin — that’s my go-to, because I like the extra kick — and a Crawfish Boudin.

Ask a Cajun how to eat boudin, and they’ll tell you there’s no wrong way, except raw or cold. A lot of people, like my dad, eat it straight from the casing. You bite into the casing, squeezing the filling into your mouth. If you get it at a gas station, that’s how you are going to eat it.

Steaming keeps the casing soft — that’s how we cook it at the stores. You can toss it into a seafood boil at the very end, when you are letting your crawfish soak — that’s especially great with our Crawfish Boudin. At barbecue joints, I get smoked boudin. That’s a popular trend in both Louisiana and Texas.

But for me, the grill is the way to go. I do medium, indirect heat on my Big Green Egg — be sure to spray the grate first. Cook it about 30 minutes, but keep your eye on it. You are just trying to crisp the casing. If gets too hot or you don’t turn it enough, it will stick.

Grilled boudin gives you a satisfying snap — almost as good as the first snap of the game.

BOUDIN DIP

SERVES: 6-10

WHAT YOU WILL NEED:

1 pound grilled, steamed or poached boudin, casing removed

8 ounces cheddar cheese, shredded

4 ounces cream cheese, softened

4 ounces sour cream

2 green onions, chopped (reserve some for garnish)

Diced jalapeños, to taste (optional: crispy jalapeño salad topper for garnish)

HOW TO PREP:

Preheat oven to 425°F.

Mix all ingredients in a large mixing bowl, reserving some green onions for garnish.

Scoop the dip mixture into a greased baking dish and spread evenly. Place in preheated oven and bake for 15-20 minutes, or until the cheese is bubbling and melted.

A CAJUN QUICK FIX

ARROW-CIRCLE-RIGHT When I was growing up in Grand Coteau, deep in Cajun country, boudin was a staple at every potluck. But boudin dip? That’s a game-changer I didn’t see coming.

I first heard about it when I was scrambling for a quick & easy dish to bring to a get-together. With kids racing around, bath time looming, and barely enough time to think, that’s when the Cajun resourcefulness everyone talks about kicked in. I already had everything I needed to make boudin dip.

Since then, I’ve made it several times. The recipe is effortless and forgiving — you can use whatever cheese you have on hand, toss in some bacon for extra flavor, or even diced tomatoes and green chiles (although that wasn’t my favorite version).

If you grill boudin — like Tim does — you can grill it ahead of time and stash it in the fridge till you’re ready to make the dip. Just try to keep from eating it all as soon as it comes off the grill.

– Eliza Schulze, Art Director, Rouses Markets

Garnish with reserved green onions (and crispy jalapeño salad topper, if using). Serve warm with crackers or chips.

OPTIONAL INGREDIENT LIST:

1 pound Pepper Jack boudin, in place of the traditional boudin

8 ounces Pepper Jack cheese, shredded, in place of the cheddar cheese

1 pound bacon, cooked and chopped into small pieces (for mixing in or as a topping)

1 (10-oz) can diced tomatoes and green chiles, such as Ro-Tel

PARADE YOUR WAY DOWN TO THE BEACH

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Authentic Italian pizza, no passport required.

let the good times bowl!

by David W. Brown

In February, New Orleans hosts Super Bowl LIX — and it won’t be the first time the city has hosted the biggest sporting event in the country. It is a really big deal, not only from a sports standpoint, but also from an economic one. The last time New Orleans hosted the event, in 2013, its economic impact for the state was about $480 million. This time, officials expect that number to exceed $500 million.

T“he competition to get Super Bowl is obviously very fierce,” says Jay Cicero, the president and CEO of the Greater New Orleans Sports Foundation and the New Orleans Super Bowl LIX Host Committee. In the case of Super Bowl LIX, the NFL approached New Orleans in 2017 to bid on the 2024 event. It was a quiet, high-stakes affair. The Greater New Orleans Sports Foundation did not know which other cities, or how many, were invited to make pitches — and likewise didn’t want other cities to know that New Orleans was also making a bid.

“During the bid process, the first thing that you have to do is establish that you are financially competitive,” Cicero says, “meaning that your offer has to match or beat the other cities. That is the first piece of the puzzle. It is extremely important to New

Orleans and Louisiana to remain competitive for these types of major events.”

It’s not easy to host a major sporting event. It takes years of planning to fulfill commitments for hotels, practice sites, the sports stadium, the convention center, special events, transportation, security, media, public relations and community engagement, among many other things. Every city wants the Super Bowl, but not every city has the capacity to host it. Sometimes cities make promises they can’t fulfill.

“Hotel rooms alone are a barrier,” Cicero says. “You have to have a lot of things in place.” If there is one thing New Orleans is good at, however, it’s hospitality.

For the next eight months, the Greater New Orleans Sports Foundation worked on a presentation explaining how the city could accommodate a Super Bowl. Gayle Benson, the owner of the New Orleans Saints, made

the final presentation to the NFL in May 2018.

“The pitch is to the NFL owners which, as a group, make the decision on where a Super Bowl is awarded,” Cicero says.

Benson had rehearsed her 15-minute talk many times, because a lot was on the line. “Mrs. Benson did a fantastic job in the pitch,” Cicero says. After the presentation, the NFL owners voted immediately. The answer was yes, and representatives for the city and the Saints were whisked away to a press event right outside the doors with the national media. New Orleans would get the 2024 Super Bowl.

And the next day, they got to work.

THE PRE-GAME HUDDLE

The host committee established 16 subcommittees, appointing chairs and co-chairs from members of the community who could help satisfy the requirements laid out in the winning bid. The host committee’s theme was: “It’s what we do.”

“We’ve had that structure in place for the last several years,” says Cicero.

Marcus Brown, Chair of the Super Bowl LIX Host Committee; Todd Graves, King of the Super Bowl LIX Parade; Barry Kern, CEO and President of Kern Studios and Mardi Gras World; Steve Farago, Director, Event Operations at National Football League (NFL); Jay Cicero, President and CEO of the Greater New Orleans Sports Foundation and Super Bowl LIX Host Committee.

will host the Super Bowl in the way that only New Orleans can.”

Among the groups organized by the host committee was a separate fundraising committee; a committee for transportation and parking; and a committee for helping hundreds of local, diverse companies from the Greater New Orleans area bid for business contracts with the NFL and Super Bowl LIX.

Barry Kern, president and CEO of Kern Studios and Mardi Gras World, is in charge of hospitality and events, alongside Lisa Alexis, the director of cultural economy for the city of New Orleans.

“As co-chairs of hospitality for Super Bowl LIX, our most important job, I think, is the media event on the Tuesday night before Super Bowl,” Kern tells me. Around 6,000 media personnel will come from all over the world to New Orleans. “We want them to understand what New Orleans is all about. We’re going to do a mini Mardi Gras and a mini Jazz Fest for them when they arrive on Tuesday night. We’re building super-bars so that they don’t have to wait more than two minutes for a drink. We’re going to feed them things from every great restaurant in the city. We want them to experience all this, and tell the world about New Orleans.”

Numerous other committees have worked in preparation for the week of the Super Bowl. It would be an event not only to attract tourism, but hopefully, spark business investment.

“People think about New Orleans for Mardi Gras and as a great place to party, which it is, but we’re open for business — and I want to let people know that,” says Todd Graves, a member of the Super Bowl Host Committee and the the king of the committee’s Super Bowl parade. “In my speech, when I was announced as parade king, I really wanted to call attention to the fact that great businesses can be built and operated here.” He is living the American dream, he adds, with a company that runs nearly 900 restaurants worldwide; his company is on track to achieve $5 billion in sales this year. “That all started here in Louisiana. I’m excited for people to see what we’re all about!”

CALLING AN AUDIBLE

Obviously, a 2024 Super Bowl didn’t happen in New Orleans. The reason is Mardi

Gras, whose date is dictated by the start of Lent on Ash Wednesday. In every other city in the country, the Carnival season makes no difference to the NFL or the Super Bowl. But in New Orleans, Mardi Gras is an allconsuming affair.

Given the sheer number of times New Orleans has hosted the Super Bowl, there have been previous conflicts. In 2001, when regular-season games were disrupted by the tragic events of September 11, the Super Bowl, set to be held in the city, was delayed by one week, landing on February 3, 2002. This conflicted with the first weekend of Mardi Gras. New Orleans was able to accommodate the NFL by moving up that week’s scheduled parades one week earlier than normal. This happened again in 2013 — and again, the city moved the first week’s parade schedule up, essentially bisecting festivities.

During the bid process, the Greater New Orleans Sports Foundation had anticipated the possibility of the NFL adding additional games to the regular-season schedule. They wrote into their contract with the league that if the number of regular-season games changed and created a direct conflict with Mardi Gras, then New Orleans would be awarded the next available Super Bowl.

And that’s exactly what happened. In February 2020, the NFL announced that it would be expanding the regular season from 16 games to 17, which meant the 2024 Super Bowl would conflict with the final weekend before Mardi Gras — a date that obviously cannot be moved. (Mardi Gras day is Mardi Gras day, after all.) The NFL granted New Orleans the 2025 Super Bowl, and the Sports Foundation worked with the hospitality community — especially New Orleans and Company — to accommodate the game’s shift to the following year.

“In 2017, the bid process was a really, really furious amount of work, but it paid off,”

says Cicero. “In 2020, when we learned we would have to move the 2024 game, it was pretty furious again. Then there was obviously COVID the following year. The thing about bidding on the Super Bowl is that we had to fulfill our obligations to the NFL given all the possible changes that could happen between 2018 and now 2025. There were a lot.”

But as the host committee’s theme said: “It’s what we do.”

THE OFFENSE

The Greater New Orleans Sports Foundation bids upon and manages sporting events for the economic benefit of New Orleans and Louisiana. This is the fourth Super Bowl the Sports Foundation has helped win for the state. (Previous years were 1997, 2002 and 2013.)

“It would be very difficult for anybody else to do what the Sports Foundation does, and we’ve been doing it for 36 years now — since 1988. We have a lot of experience in this,” says Cicero.

The Super Bowl is one of the events the organization handles, but not even close to the only one. Among other recent events the Sports Foundation won for Louisiana are the men’s Final Four in basketball; the women’s Final Four; the annual R+L Carriers New Orleans Bowl; and Southeastern Conference Gymnastics Championship.

“We provide the same service for each one of those events; it’s just each event has different demands and different requirements,” Cicero explains. “The experience of our organization, the resources through our board of directors, and our staff and committee folks are something that we take a lot of pride in. There was never a time where we worried that we might not be able to pull off another Super Bowl. This is what we do, and I think we compete with the best in the country in doing it.”

Since 2022, the Sports Foundation and the host committee have worked tirelessly on Super Bowl LIX. “Right now, it’s 120% of my time,” Cicero says, and you can hear the exhaustion in his voice. “The work has ramped up significantly in the last 16 months, and it will get even worse in between now and the ninth of February, when Super Bowl LIX is held.”

The 10 previous Super Bowls hosted by New Orleans gave the host committee an embarrassment of riches to draw from in terms of inspiration, outreach, lessons learned and aesthetics.

“We really leaned into the history of Super Bowls in New Orleans when we began thinking about Super Bowl LIX,” Cicero tells me. “When you think of New Orleans football, you think about the Caesars Superdome. That iconic facility will turn 50 years old next year, which is amazing, and the fact that it is completely renovated since the last time we hosted the Super Bowl is a testament to the city’s dedication to remaining competitive with other venues around the country.” The first Superdome Super Bowl was in 1978.

The host committee is using the game logos from the past 10 New Orleans Super Bowls to celebrate and promote Super Bowl LIX. “As part of our look and feel, we’re using the program covers, the ticket artwork, certain snapshots of scenes from the past.” The unique culture that New Orleans has for entertainment, nightlife, food and music sets the city apart from every other place that’s ever hosted the event, he says. “That is something that we want to celebrate, and there’s no better event to celebrate that with than the Super Bowl.”

FIELD GOALS

The short- and long-term economic benefits of Super Bowl LIX are only part of what the event promises for New Orleans and Louisiana. The influx of tourism has prompted

citywide infrastructure upgrades. The host committee isn’t only concerned with the city’s hospitality industry. They have also leaned hard into the science and engineering capabilities of New Orleans as part of its educational outreach for students in grades Kindergarten through 12.

For example, NASA’s Michoud Assembly Facility is one of the most advanced rocket centers in the world, helping build the Apollo moon rockets, the Space Shuttle external tanks and the new Artemis moon rocket. The host committee, in collaboration with STEM NOLA (a New Orleans-based educational nonprofit), is using the NASA center and other unique Louisiana institutions as the foundation of a series of learning programs for students.

Meanwhile, the NFL and the host committee are bringing work to businesses through the Super Bowl LIX Source procurement program. Their goal is to provide event-based procurement knowledge and experience to underrepresented businesses in the Greater New Orleans region. The Super Bowl has facilitated networking between business leaders and allows local businesses to compete directly for contracts related to Super Bowl LIX.

Then there’s the fun stuff for the whole family. The entire week leading up to the Super Bowl is packed with free and inexpensive experiences for locals to participate in the event. On the Monday of game week, the host committee is holding Super Bowl Opening Night at the Superdome. The teams and

coaches will be on the field that evening, and there will be photo opportunities for families, exclusive merchandise and a view of what the Superdome will look like on game day. “It’ll be a big spectacle, and the tickets will be $20 apiece,” Cicero says.

Wednesday through Saturday of game week at the Ernest N. Morial Convention Center, the family-friendly Super Bowl Experience will allow locals to get autographs from current NFL players and legends, as well as play interactive games and take photos with the Vince Lombardi Trophy.

The main event, which is free for all, is the first ever Super Bowl host parade in the French Quarter and Central Business District. It will be like an NFL-themed Mardi Gras, complete with floats from NFL partners, local high school and college marching bands, marching krewes, celebrities, and NFLthemed throws and plush footballs.

“It’s something that gives our local community a chance to really engage with game week without spending money,” Cicero says. “We want folks and families to come down and really, really enjoy it, and be a part of Super Bowl LIX.”

The parade rolls on Saturday, February 8 at 10 a.m., and will be livestreamed for the world to enjoy. It’s the sort of thing that only New Orleanians know how to do right, and a way to celebrate the city’s role in making Super Bowl history once again.

by Mike Hoss

Once called the “Eighth Wonder of the World,” Caesars Superdome is a creation of dreamers and visionaries. It probably shouldn’t even still be here — let alone be celebrating a historic multi-year renovation and, soon, its golden 50th year of operation. But it is, and we are all better for it.

The five-year, multiphase renovation of Caesars Superdome was as monumental in scope as it was demanding in its rigid timeline. Take a 45-year-old building and modernize it on every level; open the building to provide a more airy and roomy feeling, and give it all the bells and whistles new stadiums, competitively close by, have to offer. Yes, enhance the overall fan experience — but don’t touch the Superdome’s iconic exterior. The golden-sided beacon of hope has defined the New Orleans landscape since it opened on August 3, 1975, and it must not be altered in any way. The Superdome could not get a new addition, a sunroom or a camelback — they had to make it better without making it bigger.

And all the construction work had to take place within a fixed timeline defined by the New Orleans Saints football offseason, while also keeping summer’s ESSENCE Festival of Culture on the calendar too — a daunting task. Then, a month after the project began in January 2020, the COVID-19 pandemic reared its head: a global shutdown that

instantly decreased the labor force while increasing the price of doing business for years to come. An escalator sitting on a ship in the Port of Los Angeles couldn’t just sit there. That escalator had to be delivered and installed inside one of the three new atrium entrance lobbies, and there was no wiggle room in the schedule. Teams of contractors, subcontractors and architects completed this renovation in phases; not finishing each phase was not an option. Sorry NFL, Sugar Bowl, ESSENCE and all the other signature events; we just didn’t make it. Oh, and watch your step.

Broadly speaking, this $555 million renovation produced wider concourses on every level, signature bars (including two that are 40 yards in length) and 300-level suites on the east and west sidelines that doubled in length. There are massive entrance lobbies with three new escalators that will take visitors from the entrance to the top of the building in three minutes. There are new elevators and restrooms too, and additional seating choices on multiple levels for ADA patrons. And best of all, natural light flows inside like never before.

There’s the Mercedes-Benz End Zone Club, which used to be the NFL visiting locker room, and field-level suites so close to the action, it seems likely players will end up in someone’s lap. From the ground level to the top of the building, just about every inch is new or updated — or simply gone. Things inside had to go. Remember, the building couldn’t get bigger. All of the new

spaces had to come from within. Fortunately, the founding fathers designed a building in the late 1960s that had nearly 2 million square feet of space. So big, in fact, that the only other building of its kind at the time, the Houston Astrodome, could fit inside. So, we weren’t starting from a bad place.

The designers and architects’ boldest move was removing the ramps on the east and west sidelines. The removal of the ramp systems gave Trahan Architects 80,000 new square feet of space to work with (40,000 square feet per side). Getting people into and out of the building in the new renovated Superdome would be through the entrance lobbies on escalators, so the ramps, while popular, were not a necessary function — and gaining back 80,000 square feet meant new fan-facing amenities instead. For those scoring at home, the ramps on the north and south ends of the building remain, so if it’s ramps you like, rest assured they are still there. Some escalators were also taken out in the middle of the

building on the 500 level to create space for signature bars and four new markets. The markets are a relatively new staple in stadiums, but they have been met with huge success. The markets are a model of efficiency: Instead of standing in line to get a water — perhaps behind a family of four getting the works — you walk through the market, grab your hot food, chips, drink and popcorn, then pay and get back to your event. And now, there are 18 such markets throughout Caesars Superdome.

Taking out the ramps and escalators allowed the project to recapture 100,000 square feet of space for front-of-house amenities. If that doesn’t feel impressive, think about this: Take your house, and try to figure out a way to open up a 10’ x 10’ space. Move a closet wall, a pantry door — whatever it takes to recapture a 10’ x 10’ (or 100 square foot) space. It’s not easy to do, and this project recaptured 100,000 square feet from a building built 45 years ago. Frankly, this alone is a “drop the mic and walk away moment,” but it’s even more impressive than that. The removal of the ramps allowed the designers to add new flooring where the ramps once lived, and then carry the flooring all the way to the edge of the building. With this new floor space, the project’s main contractor, Broadmoor LLC, gained 50,000 square feet of back-of-house space for kitchens and pantries on several levels.

And because there is new flooring all the way to the edge on every level, there are two new club spaces on the 200 level of each sideline: the Legends Club on the east sideline (Gate C) and the Champions Club on the west sideline (Gate G). A sideline club is exactly what it sounds like: Each one is 70 yards in length, with its own bars and concessions. So, 40-yard bars and 70-yard clubs. Sometimes bigger is better.

There’s a reason Super Bowl LIX (59) is the stadium’s eighth and the city’s 11th Super Bowl (the first three were played at Tulane Stadium), tying it with Miami, Florida for the most Super Bowl games. Nobody does it better, period. A mile or so from the Dome are the French Quarter and the Morial Convention Center, and within that area, there are 26,000 hotel rooms. The NFL can’t officially say it, but New Orleans is the best host. It’s what we do best.

The New Orleans Saints paid for one-third of the renovation. At a time when NFL franchises are leaning on local government to build them stadiums across the U.S., the Saints paid more than $185 million to upgrade a building they will never own. That’s an impressive partner. The Louisiana Stadium and Exposition District (LSED), a state entity, owns the building and will pay $316 million bonded out over 30 years, with the State of Louisiana paying the remaining $54 million. The overall price tag is far less than what a new stadium costs these days (upwards of $2 billion to $4 billion, and that new stadium smell wears off quickly).

This was a renovation driven by the fan experience. When people ask me about the renovation, I usually don’t give them a laundry list of the hundreds of projects completed since 2020; I tell them to come see it, and come early to wander around and explore. They think that’s funny; they say they know their way around the Superdome. Well, they did know the previous version, but the latest iteration? No way. This renovation changed the way people get into and out of the building and how they get to their seats, and it has changed the viewing experience for many. If you used to take the escalators at Gates C and G from the 100 level to the 500 level to get to your seats, as you’ve done for decades, I have news for you: You can’t do it that way anymore. It’s not like we won’t let you; it’s because the escalators that carried you from 400 to 500 and from 500 to 650 in the past are gone. And the amazing thing is — hats off to Trahan Architects — it looks like they were never there. So do come early and explore.

The best part of all of this is, we get to keep Caesars Superdome right where it is for the next generation of memories. I travel to stadiums all across the NFL — new ones, old ones, renovated ones — and we have something in Caesars Superdome that very few others have: soul. Our building has soul, it has character. For most of us, it isn’t just a building, it’s a member of the family. We have shed tears of sadness, frustration and joy from the same seats. The people in our section aren’t just other season ticket holders, they are our friends. The Superdome does that; it connects people and bonds us together in a way no other building could ever do.

On the 50-Yard Line On the 50-Yard Line

November 8, 1966

Legislation enabling the construction of the Superdome was passed by the Louisiana State Legislature in 1966 with overwhelming support. The initiative was championed by Louisiana Governor John McKeithen, New Orleans Mayor Victor Hugo “Vic” Schiro, and businessman David F. Dixon, whose efforts also helped bring the Saints to New Orleans.

August 12, 1971

Construction of the Superdome began with the ambitious goal of creating the largest enclosed stadium in the world, featuring the most expansive football dome ever built. Today, it remains the largest fixed dome structure globally.

August 9, 1975

The first NFL game in the Superdome saw the Houston Oilers defeat the New Orleans Saints 13-7 in a preseason matchup. At the time, the stadium’s seating capacity was approximately 72,000.

October,1975

On March 7, 1974,the NBA awarded its 18th franchise, fittingly named the Jazz, to New Orleans. During their first season, they split games between the Municipal Auditorium and Loyola Field House, where the elevated court, nicknamed “the snakepit,” required netting to prevent falls. Once the Superdome opened, the Jazz drew record crowds with $3 upper deck tickets and the star power of LSU standout “Pistol” Pete Maravich. After just five seasons, the Jazz relocated to Salt Lake City in 1979.

Superdome. The annual matchup between the Tigers and Jaguars has been played in the Superdome on Thanksgiving weekend ever since.

December 31, 1975

The Alabama Crimson Tide defeated the Penn State Nittany Lions, 13-6, with over 75,000 in attendance at the first Sugar Bowl held in the Superdome. The team was led by head coach Paul “Bear” Bryant. Alabama has played in 17 Sugar Bowls, the most of any team.

January 15, 1978

The Dallas Cowboys defeated the Denver Broncos 27-10 in the first Super Bowl in the Superdome.

September 15, 1978

Muhammad Ali defeated Leon Spinks before 65,000 fans in the famous “September to Remember” bout, reclaiming the heavyweight title. With the victory, Ali became the first three-time heavyweight champion of the world, avenging his loss to Spinks from their first fight earlier that year.

November 25, 1980

Sugar Ray Leonard defeated Roberto Durán in the famous “No Más” fight on November 25, 1980. Durán, frustrated by Leonard’s speed and showboating, quit at the end of the eighth round, turning away and telling the referee, “No más” (“No more”). With this victory, Leonard reclaimed the WBC welterweight title in one of boxing’s most iconic moments.

November 29, 1975

Grambling defeated Southern 33-17 in the first Bayou Classic held in the

December 5, 1981

The Rolling Stones played to 87,500 fans at the Louisiana Superdome in 1981, setting a record (that stood for over 30 years) as

the world’s largest indoor concert. Van Halen and the Doobie Brothers served as the opening acts, and tickets cost just $13.50.

March 29, 1982

In a star-studded NCAA Final Four, the UNC Tar Heels edged the Georgetown Hoyas 6362 to win the national championship, with freshman Michael Jordan sinking the game-winning shot. The NCAA hosted its sixth Final Four at the Superdome in 2022.

September 12, 1987

During his visit to New Orleans, Pope John Paul II addressed approximately 80,000 schoolchildren at the Louisiana Superdome. That same year, the Saints, led by the legendary Dome Patrol defense, secured the first winning record in franchise history during their 20th season.

August 15, 1988

During the Republican National Convention held in the Superdome, George H.W. Bush was officially nominated as the Republican candidate for President of the United States.

July 1, 1995

The ESSENCE Music Festival, the nation’s largest celebration of Black culture and music, debuted at the Superdome. Over the years, it has featured iconic performances, including Stevie Wonder in 2003 and Prince for its 20th anniversary in 2014. In 2024, the festival celebrated its 30th anniversary with a star-studded lineup headlined by Usher.

November 29, 1997

Grambling head coach Eddie Robinson, one of the winningest coaches

in college football history, concluded his legendary 56-year career against archrival Southern University at the Bayou Classic. During his tenure, Grambling State produced over 200 professional football players, including Pro Football Hall of Famers Buck Buchanan, Willie Brown, Charlie Joiner, and Willie Davis, solidifying Robinson’s legacy as one of the sport’s most influential mentors and innovators.

January 4, 2000

The Florida State Seminoles defeated the Virginia Tech Hokies with a score of 46-29 in the first Bowl Championship Series (BCS) National Championship Game held at the Superdome in New Orleans.

December 30, 2000

In the NFL Wild Card playoff game, fullback Brian Milne recovered a muffed punt by the reigning Super Bowl champion St. Louis Rams, securing the Saints’ first playoff win in franchise history. Saints radio announcer Jim Henderson immortalized the moment with his iconic call: “Hakim dropped the ball! Hakim dropped the ball! … There is a God after all!”

February 3, 2002

Led by Tom Brady, who had replaced Drew Bledsoe at quarterback earlier in the season, the Patriots captured their first Super Bowl title in franchise history with a dramatic 20-17 victory over the Rams.

January 4, 2004

The LSU Tigers defeated the Oklahoma Sooners 21-14 to win the BCS National Championship for the 2003 season. They returned to the Superdome in 2008 to capture another BCS title, this time defeating Ohio State.

January 9, 2012

The 2012 Allstate BCS National Championship Game was the first in BCS history to feature two teams from the same conference and division. Alabama delivered a commanding 21-0 victory over LSU, securing their 14th national championship and the only shutout in BCS title game history.

August 29, 2005

The Superdome served as a “Refuge of Last Resort” for approximately 30,000 evacuees during Hurricane Katrina. Amid catastrophic conditions, the storm caused significant damage to the structure, including a partially destroyed roof and extensive flooding. After the crisis, the Superdome underwent a $185 million restoration.

September 25, 2006

The Superdome reopened with a nationally televised event on Monday Night Football, as the Saints took on their rivals, the Atlanta Falcons. The night began with an unforgettable performance of “The Saints Are Coming” by U2 and Green Day, setting the tone for an electrifying game. Steve Gleason’s iconic blocked punt, recovered in the end zone by Curtis Deloatch for the Saints’ first touchdown, became a symbol of the city’s resilience. The broadcast set a record for the highest TV ratings in ESPN history at the time.

January 4, 2010

In the NFC Championship Game against the Minnesota Vikings, Garrett Hartley nailed a 40-yard field goal in overtime, sending the Saints to their first Super Bowl. In Super Bowl XLIV, Hartley made history by becoming the first

kicker to hit three field goals of 40-plus yards — from 46, 44, and 47 yards — contributing to the Saints’ 31-17 victory over the Indianapolis Colts.

April 6, 2014

The Superdome hosted WrestleMania XXX in 2014, an event that made history when Brock Lesnar ended The Undertaker’s iconic 21-0 WrestleMania winning streak. In 2018, the Superdome hosted WrestleMania 34, drawing over 78,000 fans and solidifying the Dome’s status as a premier venue for WWE’s biggest event.

November 24, 2014

73,373 fans attended the game against the Baltimore Ravens, the largest recorded Saints crowd in the Superdome.

October 13, 2015

The 2015 Women’s World Cup champions faced off against China PR in a historic match, which also marked U.S. forward Abby Wambach’s retirement as the world’s all-time leading international scorer.

January 20, 2019

A sellout crowd of 73,028 in the Superdome — along with 44 million viewers on

Fox — watched in stunned disbelief as referees missed a blatant pass interference call in the final minutes of a tied NFC Championship Game with a Super Bowl berth on the line. The infamous no-call is widely regarded as the worst officiating error in NFL history.

January 13, 2020

LSU defeated Clemson 42-25 in the College Football Playoff National Championship, claiming their fourth national title. Led by Heisman winner Joe Burrow, the top-seeded Tigers entered the game 14-0 in their first College Football Playoff appearance. Burrow threw his 60th touchdown of the season, setting a single-season FBS record, before being selected first overall by the Cincinnati Bengals in the 2020 NFL Draft.

October 25, 26, and 27, 2024

Ahead of Taylor Swift’s three sold-out nights in New Orleans for her “Eras Tour,” the Caesars Superdome was adorned with a giant friendship bracelet, celebrating the cultural phenomenon and the excitement surrounding her historic concert series.

Construction of the Superdome began in August 1971 and was completed by August 1975.

Where Y’at & All That

Welcome to New Orleans, a city with its own unique language, quirks and rich history. As you soak up the excitement of the Super Bowl, here’s a quick primer on how to sound (and fit in) like a local.

THE GUMBOTRON

TALK LIKE A LOCAL

Best Bank: The West Bank of New Orleans — West Bank residents proclaim it’s the best side.

Big Chief: The leader of a Mardi Gras Indian tribe.

Boo: A local term of endearment, like “honey,” “sweetheart” or “darling.”

Brah/Bruh: Slang term meaning “brother” (like “Bro” used in other places).

Come See: A local way of saying “come here.”

Do What Ya Wanna: A term popularized by brass bands, meaning to dance or live freely without worry. The phrase was immortalized in the song Do Whatcha Wanna by Kermit Ruffins, Keith Frazier, and Philip Frazier III of the Rebirth Brass Band.

The Fly: A local term for the park area behind Audubon Zoo, known for its view of the Mississippi River. It used to be called The Butterfly because of the style of picnic shelters that used to be there.

Gris-gris [gree-gree]: This refers to a voodoo good luck charm that protects the wearer from evil. It also means to put a curse on someone. Frequently used in jest, not in reference to actual black magic.

Krewe: A group that parades during Mardi Gras.

Lagniappe [LAN-yap]: A little something extra, at no cost.

Laissez Les Bons Temps Rouler!: “Let the good times roll!”

Lundi Gras: The Monday before Mardi Gras, filled with parades and celebrations, including the Zulu Lundi Gras Festival at Woldenberg Park along the Mississippi River in the French Quarter.

Makin’ Groceries: Shopping for groceries, from a French mistranslation.

Mardi Gras: Fat Tuesday, the final day of celebration before Lent.

Parish: Louisiana’s version of a county.

The Parish: Local shorthand for Chalmette (in St. Bernard Parish).

Second Line: A parade with a brass band and followers dancing and waving handkerchiefs in celebration.

Shotgun: A long, narrow house with all rooms aligned in a straight row.

Streetcar: In New Orleans, trolleys are called streetcars. Four streetcar lines, each originating Downtown, run through some of the most iconic areas of New Orleans.

Tchoupitoulas [Chop-a-too-lus]:

A historic street named after one of the city’s Native American tribes, it runs closest to the Mississippi River.

Throw Me Something, Mister!: The phrase shouted by parade-goers to catch beads and other throws from float riders.

Vieux Carré [Vyu Kah-ray]: The French Quarter; it literally means “Old Square.”

Voodoo: A blend of African and Catholic spiritual practices, originating in West Africa and Haiti.

Where Y’at?: A common greeting meaning, “How are you doing?”

Who Dat: A New Orleans Saints fan; also part of the chant, “Who dat say dey gonna beat dem Saints?”

Yat: A local person, named after the greeting, “Where y’at?”

Yeah, You Right!: Enthusiastic agreement: “Yes, you’re correct!”

ARROW-CIRCLE-RIGHT Every stadium has a jumbotron of some sort. It is the giant scoreboard the crowd turns to for replays and close-ups. At the Superdome, the end zone video boards are 333 feet wide and 38 feet tall, in glorious high definition. They are almost as long as the football field itself, and among the largest in the NFL. Locals call them the Gumbotron. It’s not the formal, imposed name by the Saints or the NFL, but calling it the Gumbotron makes perfect sense. Gumbo is the state cuisine of Louisiana, officially since 2004, but unofficially for centuries.

GUMBO GUIDE

mouse-pointer Get our ultimate Gumbo Guide and authentic recipes for Cajun, Creole, Barbecue, Southern, and Italian favorites at www.rouses.com — and find all the ingredients at your local Rouses Markets.

Andouille [ahn-DOO-ee]: A spicy sausage made with pork, typically used in gumbos and other Cajun dishes.

Coffee & Chicory: A style of roasting and blending coffee with chicory, popularized over a century ago and still served today, often with beignets at Café du Monde.

Fixins: Garlic, onions, lemon corn, potatoes and more — everything you throw into a seafood boil.

Bananas Foster: A dessert invented at Brennan’s Restaurant in New Orleans, made with bananas, rum and ice cream, often flambéed.

Cold Drink: Local slang for soda, often served with ice or chilled in its container.

Beignet [ben-YAY]: A fried French donut covered in powdered sugar, best enjoyed with café au lait.

Doberge [DOH-bash]: A beloved New Orleans dessert with several thin layers of cake and pudding-like filling, typically lemon or chocolate, covered in a rich glaze.

Frozen Daiquiris: Found in drive-thru daiquiri shops across Louisiana, these slushy cocktails come in endless flavors.

Boudin [BOO-dan]: A blend of pork cooked down with onions, peppers, seasonings and cooked rice, which is then stuffed in pork casings.

Dressed: A sandwich (or po-boy) served with lettuce, tomatoes, pickles and mayonnaise — the works.

Gumbo: A hearty stew made with a roux and/or okra, meat and/or seafood, and the “holy trinity” of Cajun cooking.

Café au Lait: Coffee with hot milk added, often served with beignets at Café du Monde.

Étouffée [AY-too-fay]: A dish found in Cajun and Creole cuisine that consists of some type of smothered seafood, meat or chicken stew served over rice.

Holy Trinity: The essential base of Cajun and Creole cooking: onions, celery and bell peppers.

Hurricane: A fruity rum cocktail made famous by Pat O’Brien’s bar in the French Quarter.

Filé [fee-lay]: A traditional ingredient in gumbo, filé is a powder made from dried and ground sassafras leaves. Should be added after the dish is cooked and just before eating.

Jambalaya [juhm-buh-LIE-uh]: A Cajun rice dish with any combination of beef, pork, fowl, smoked sausage, ham or seafood, as well as celery and green peppers. In the traditional Creole version, tomatoes are added.

King Cake: The name “king cake” comes from the Biblical story of the three kings who bring gifts to Baby Jesus. A blend of coffee cake and cinnamon roll, king cake is usually iced in purple, green and yellow (gold) — the traditional colors of Mardi Gras — and is frequently packed with fruit fillings and decadent cream cheeses. Hidden within these seasonal sweets also lies a special surprise: a plastic king cake baby to continue the fun. If you find the king cake baby, you’re obligated to buy the next king cake.

Po-Boy: A classic Louisiana sandwich served on French bread, traditionally dressed with lettuce, tomatoes, pickles and mayonnaise.

Milk Punch: A creamy, boozy drink made with milk, sugar, and bourbon or brandy, often served during brunch, especially at holiday gatherings.

Praline [praw-leen]: Brown sugar pecan-filled candy patty.

Muffaletta [muff-uh-LOT-uh]: A famous Italian sandwich invented in New Orleans made with cured meats, cheese and olive salad.

Ramos Gin Fizz: A frothy gin cocktail with citrus, cream, egg white and orange flower water; it was created in New Orleans.

Sauce Piquant [saws-pee-kawnt]: A spicy sauce usually used in a spicy dish or stew.

Oysters Rockefeller: A New Orleans original featuring baked oysters topped with a rich herb and butter sauce.

Red Beans and Rice: A Monday tradition in New Orleans featuring slowcooked red beans served over rice, often with sausage or ham hock.

Sazerac: America’s first cocktail, made with rye whiskey, Peychaud bitters, sugar, and absinthe or Herbsaint.

Pimm’s Cup: A cocktail made with a gin-based liqueur popularized at the Napoleon House.

Remoulade [rum-ooh-lahd]: A seafood sauce. Red remoulade gets its coloring from the addition of paprika and chili sauce. White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce.

Shrimp Creole [cree-ole]: A tomatobased stew loaded with shrimp, peppers, onions and Creole spices, served over rice for a hearty, flavorful dish.

Roux [rue]: A slow-cooked mixture of flour and oil that adds flavor to and thickens the dish.

Sno-ball: New Orleans’ version of a snowball made with fluffy shaved ice, topped with a variety of sweet, flavorful syrups.

Turtle Soup: A classic Creole dish, often served at upscale restaurants like Commander’s Palace.

ARROW-CIRCLE-RIGHT

Barbecue shrimp is one of New Orleans’ most misunderstood dishes. It’s not smoked, grilled, or drenched in sticky, sweet barbecue sauce. The name “barbecue” actually refers to the rich, reddish-brown color of the buttery sauce. Legend has it the recipe was born in the 1950s at Pascal’s Manale, a storied Creole-Italian restaurant, inspired by an Italian American customer reminiscing about a dish he’d tried in Chicago.

Barbecue shrimp is messy, decadent, and downright addictive. Just don’t forget the crusty French bread to soak up every drop of that luscious sauce — it’s the best part.

BARBECUE SHRIMP SERVES: 4

WHAT YOU WILL NEED:

2 fresh lemons (reserve ½ lemon for garnishing)

½ cup Worcestershire sauce

2 tablespoons black pepper

1 heaping teaspoon Cajun seasoning (or to taste)

1 teaspoon dried rosemary (or to taste; can substitute 2 sprigs of fresh rosemary)

4 tablespoons minced fresh garlic

¼ cup seafood stock, divided

24 extra-large wild-caught Gulf shrimp (16/20 count), head and tail on

2 cups (4 sticks) cold salted butter, cut into ½-inch cubes

French bread, for dipping

HOW TO PREP:

In a large stainless-steel sauté pan or cast-iron skillet, combine the Worcestershire sauce, black pepper, Cajun seasoning, rosemary, garlic, and

2 tablespoons of the seafood stock. Place the shrimp in the pan, tossing lightly to coat them evenly in the seasoning mixture.

Squeeze the juice of 1½ lemons over the shrimp and add the lemon pulp to the pan.

Heat the pan over medium-high heat, gently stirring and occasionally turning the shrimp. When the shrimp start to turn pink on both sides, add the remaining 2 tablespoons of seafood stock to the pan.

Reduce the heat to medium. Gradually add the cold butter cubes, stirring continuously, until the sauce becomes creamy and light brown. Cook the shrimp for 2-3 minutes more, or until fully cooked.

Remove the pan from heat and divide the shrimp and sauce into 4 serving bowls. Garnish with the reserved lemon slices and serve with French bread for dipping.

HONOR ROLL TIDE

The University of Alabama has had a significant impact on the Super Bowl and is at the very foundation of the game itself. The first three Super Bowl MVPs all played their college ball for the Crimson Tide. Bart Starr won the award in the first two games, after he threw a combined three touchdown passes for the Packers in those two wins, then Joe Namath won it in Super Bowl III. Ken Stabler, another Alabama product, led the Raiders to the title in Super Bowl XI.

But those guys were just setting the stage. In all, 49 players who played college football at Alabama have taken part in a Super Bowl. Dont’a Hightower played middle linebacker for three Patriots teams that won Super Bowls. Julio Jones almost had a legendary performance in the Falcons debacle against the Patriots. Linebacker Lee Roy Jordan played a key part in the Cowboys victory in Super Bowl VI. The list goes on and on, and if Alabama stays Alabama, odds are, they’ll have more guys impacting future Super Bowls.

–

Nick Underhill

BART STARR

star Hailing from Montgomery, Alabama, Bart Starr stayed home to play his college football. He didn’t see much time during his freshman season, but he started at quarterback, safety and punter as a sophomore. An injury limited his action as a junior, and a youth movement during his senior year put him on the bench. Still, the Green Bay Packers were convinced that Starr could play and selected him in the 17th round of the 1956 draft. And were they ever right. Starr became a legendary quarterback under coach Vince Lombardi. He led the Packers to six divisional championships and five NFL titles, including the first two Super Bowls, where he earned MVP honors in both games. Starr eventually ended up in the Hall of Fame and is considered one of the best quarterbacks to ever play the game.

KEN STABLER

star You can’t tell the story of the NFL without “The Snake.” Ken Stabler played quarterback for the Oakland Raiders at the height of their popularity during the 1970s, when Al Davis had them rolling. Stabler earned MVP honors in 1974 and led the Raiders to the Super Bowl XI title by defeating the Minnesota Vikings. A four-time Pro Bowler, Stabler spent his first decade with the Raiders before playing for Houston for two seasons and New Orleans for three.

The Foley, Alabama native is in the Pro Football Hall of Fame. Prior to landing with the Raiders, Stabler was the quarterback for Bear Bryant’s Alabama Crimson Tide. He was a freshman on the team that won a national title with Joe Namath at quarterback, and he served as a backup during his sophomore season. He led Alabama to an 11-0 record as a junior, but the school finished third in the polls. The Tide went 8-2-1 during Stabler’s senior year.

DEVONTA SMITH

star No one has ever overlooked DeVonta Smith. Known as the Slim Reaper, Smith was a five-star recruit coming out of Amite High School in Louisiana. He then went on to become a star at Alabama, where he became the first receiver to win the Heisman since Desmond Howard did it in 1991; he is now a star for the Philadelphia Eagles. He has already put together two 1,000-yard seasons and dominated during Super Bowl LVII, even though the Eagles lost 38-35 to Kansas City. Smith finished that game with seven catches for 100 yards. His talent earned him a spot on the NFL Top 100 Players of 2023, where he was ranked 100th by his peers.

MARSHALL FAULK

star The “Greatest Show on Turf” would have been an offBroadway play at a local theater at best if Marshall Faulk had never been traded to the St. Louis Rams. As good as Kurt Warner was, and as good as Isaac Bruce was, and as good as Torry Holt was, Faulk, a New Orleans native who attended Carver High, was the one who made that offense go. He made it special. His combination of speed, vision and versatility was game-changing. The running back was someone you had to game plan against, and he opened up that offense in a way offenses hadn’t yet been opened. In Faulk’s first season in St. Louis after getting traded from the Colts, he gained 2,429 yards from scrimmage. In his second season, he hit 2,189. In this third season, he hit 2,147. During those three seasons, he scored a combined 59 touchdowns. And, not surprisingly, he won the Offensive Player of the Year award three times in a row. He also won the MVP in 2000 and finished second in the other two years behind Warner. Faulk was also an All-Pro three times, won Offensive Rookie of the Year and, of course, is enshrined in the Pro Football Hall of Fame.

JOHN HENRY JOHNSON

star A Waterproof, Louisiana native, John Henry Johnson had an illustrious career spanning 13 seasons, culminating with his induction into the Hall of Fame in 1987. Johnson played for the San Francisco 49ers, Detroit Lions and Pittsburgh Steelers, and spent one season with the AFL’s Houston Oilers in 1966. Johnson played fullback during the smashmouth era of the league, racking up 6,803 rushing yards and 48 touchdowns during his 13 seasons in the league. He was part of the famed “Million Dollar Backfield” in San Francisco, where he teamed up with quarterback Y.A. Tittle, fullback Joe Perry and halfback Hugh McElhenny. He was traded to Detroit in 1957 and spent three years there, leading the team with 621 rushing yards during his first season and helping the Lions win the 1957 NFL Championship. It wasn’t until 1966 that the NFL and AFL merged, and the champions would meet for the AFL-NFL World Championship. The Packers’ 35-10 victory over the Chiefs that season in the AFL-NFL World Championship Game is now known as Super Bowl I, but at the time, it wasn’t marketed or officially named that way, though it was casually referred to by the unofficial moniker in print as well as during the television broadcast. It wasn’t until 1968 that the game was officially branded the “Super Bowl” — just in time for Joe Namath and the Jets to defeat the Baltimore Colts in the big game. As for Johnson, he landed with the Steelers in 1960 and played his best football there. He rushed for more than 1,000 yards in 1962 and 1964 and made three of his four Pro Bowl appearances while playing for them.

REGGIE WAYNE

star A New Orleans native, Reggie Wayne was one of the league’s better and steadier wide receivers throughout his 14-year career. A first-round pick in 2001, Wayne’s career really started taking off in 2004 when he put together the first of his eight 1,000-yard seasons. He kept building on that progress and led the league with 1,510 receiving yards in 2007. He finished his career with 14,345 yards and 82 touchdowns, and he made five Pro Bowls and earned AllPro honors once along the way. Wayne was a favorite of Peyton Manning during the first half of his career and also had some productive seasons playing alongside Andrew Luck. Known for his precise route-running and clutch performances, Wayne was instrumental in the Colts’ Super Bowl XLI victory over the Chicago Bears, when he caught a 53-yard touchdown pass. His final season came in 2014. Wayne finished that year with a respectable 779 receiving yards and signed with the Patriots that offseason. The receiver felt it wasn’t a fit for him and asked for his release. New England refused to grant the request, so Wayne withheld his services and never played again.

TRACY PORTER

star Tracy Porter’s picture might hang in more New Orleans living rooms and bars than anyone else this side of Drew Brees. The Port Allen, Louisiana native became a local hero during Super Bowl XLIV when he intercepted a Peyton Manning pass and returned it 74 yards for a game-sealing touchdown. The moment clinched the Saints’ 31-17 victory and brought the city its first Super Bowl title. A secondround pick in the 2008 draft out of Indiana, Porter spent his first four seasons with the Saints and had the best season of his career in 2009 by recording four interceptions. After leaving New Orleans, he bounced around the league, making stops in Denver, Oakland, Washington and Chicago.

Afirst & 10

By Mike Detillier

New Orleans is once again part of Super Bowl lore as the city hosts Super Bowl LIX on February 9, 2025. How did New Orleans become one of the top destination cities for America’s biggest event, the Super Bowl? It’s almost a story of a modern-day Pied Piper: a man with a horn, the late Al “Jumbo” Hirt.

New Orleans task force led by George W. Healy Jr., then editor of The Times-Picayune, headed for the NFL owners’ meeting in Palm Springs, California in March of 1969 with a game plan firmly in hand.

Former Times-Picayune newspaper executive sports editor Bob Roesler was a member of the first Super Bowl task force, and he recalled the scene in 2003 on WWL Radio.

“George Healy really worked hard on the game plan, but he felt, dealing with a roomful of wealthy, influential men at the owners’ meeting, that something extra might be needed to sway the vote to New Orleans.

“Healy got Al Hirt to come along to entertain the owners and work the room,” Roesler said. “Hirt was a minority owner in the early years of the New Orleans Saints. As luck would have it, the great trumpeter bumped into a friend — Hoagy Carmichael — in the hotel lobby, and he asked the world-renowned pianist for a favor: to come along that night and help sway the owners.”

The reception party was held at a snazzy Palm Springs club; here’s how it went down.

“Al Hirt took the microphone and told the owners that he had brought a special friend along to get things started — and out walks Hoagy Carmichael,” Roesler recalled.

“The lights were dimmed, and Hoagy played his signature song, ‘Stardust,’ and literally brought the house down to a standing ovation.

“And then it was Hirt’s turn: Jumbo took out his horn and played ‘Do You Know What It Means to Miss New Orleans,’ and that brought the house down for a second time — another standing ovation.

“After Hirt took his bows, he grabbed the microphone and told the owners: ‘Bring your big game to New Orleans, and you’ve got all of me for free at halftime.’”

Roesler remembers, “Looking at the faces of the owners, I had a pretty good feeling about us getting the game. George Healy and the other task force members did a very thorough job with their presentation, but the thing that put it over the top was Al Hirt’s trumpet and his friend’s piano.”

The late Dave Dixon, who played a prominent part in landing New Orleans a team in the NFL, spoke in 2000 about the foresight of the 1969 New Orleans task force members.

“The Super Bowl is looked at differently today than it was in 1969,” Dixon said. “The first Super Bowl had only 63,000 people in the stands in the Los Angeles Memorial Coliseum. We told the owners that we would have over 80,000 people in one of the most iconic football venues in America at Tulane Stadium.”

The Saints were in their early years of existence, but Tulane Stadium was known for the Sugar Bowl, Tulane home games and some of the biggest crowds in high school football history.

“The Super Bowl was really a local event back then, and while some fans traveled to watch their teams play, it was the task force that convinced them the locals would fill the stadium, and it would be a perfect backdrop to this important game. Everyone wants to visit New Orleans, and our great city was going to provide them worldclass entertainment at halftime. So, you had an iconic stadium (Tulane Stadium), a city that knew how to entertain visitors — with world-class food and hotels — and we really started the trend you see today to make the halftime festivities and entertainment a big part of the game. New Orleans literally wrote the book on how to do Super Bowls, for then and now.”

SUPER BOWL IV | JANUARY 11, 1970

In many ways the first Super Bowl here in New Orleans was the signature game of all Super Bowls played here. It gave the NFL owners collectively a firsthand experience of the facilities available: Tulane Stadium and the Tulane and Saints practice fields. Add to that the experience of dining at many world-famous restaurants, as well as the proximity of everything involved with the biggest game of the season — everything in small-ish New Orleans is relatively close together.

The game itself, which featured the Kansas City Chiefs vs. the Minnesota Vikings, gave the American Football League credibility, that its champion deserved to be in the big leagues of pro football. This was the last AFL vs. NFL Super Bowl game. The next year the NFL

was a joint league and, ever since, the game has pitted the champions of the AFC and the NFC.

The New York Jets behind Joe “I Guarantee a Win” Namath had upset the 17-point favorite Baltimore Colts 16-7 in the Miami Orange Bowl the year before (Super Bowl III).

But there was a growing perception that it had been simply a case of the NFL Colts underestimating their AFL opponent and taking the game too lightly.

Kansas City’s 23-7 domination of Minnesota in New Orleans ended that perception forever, and it jump-started what eventually became the golden era for professional football and the NFL.

In an interview back in 1997, then Kansas City Chiefs head coach Hank Stram indicated that the hierarchy in the NFL was still looking down on what they considered the AFL — a “Mickey Mouse League.”

“We certainly didn’t have a lot of respect given to us by many people in the league and also the media covering pro football. The oddsmakers had the Minnesota Vikings a 9-point favorite over us,” Stram said.

“We knew how good the AFL was, but many thought the Jets and Joe Namath defeating the Colts the year before was just a fluke. We dominated the Vikings in every aspect in New Orleans. The game proved the old AFL could compete with the big boys from the NFL. They couldn’t compete with us that day. We were quicker, faster; we ran an offensive scheme that everyone copied after that season. Our defense was also copied by more than half of the old NFL teams, and we were the more physical team.

“But that was it for the American Football League. It signaled to most that not only was the AFL a talented league, but it opened up the dominance of the AFC in the 1970s. The Pittsburgh Steelers won four Super Bowls in the 1970s, the Miami Dolphins won two Super Bowls, and the Oakland Raiders won one Super Bowl. The old Baltimore Colts defeated the Dallas Cowboys in the following Super Bowl after our victory. The Colts won it as an AFC team. Pro football became the most watched sport in America, surpassing baseball in that timeframe, and the AFC and that game in New Orleans started it all in that direction.”

Memories abound. There was the weather. Dave Dixon (the “father” of the Superdome) and a task force had done a 10-year survey of New Orleans weather during early January, and convinced the owners that the chance was very high that the game-week weather would be excellent. Instead, a severe cold front came through the city that week.

In an interview in 1995 Dave Dixon recalled that Super Bowl week.

“We had an extensive study done of weather in early January, and the weather was beautiful the vast majority of the time. We wanted people visiting to see our city, and go to the tremendous restaurants and venues we have.

“We are an accommodating people here, and the visitors loved the city in every aspect but one. We had very cold weather that week. My God, I couldn’t believe it, but the first Super Bowl in New Orleans opened up the eyes of the league on how we can have a big event here and adjust to the circumstances. Everyone spoke highly of our food, our hospitality, the backdrop of the historic Tulane Stadium

and, most importantly, the ability to virtually walk to any venue, if you wanted to. If we had failed to put on a great show, we knew we might not get another. Immediately after the game, we started to come up with a game plan to get another Super Bowl — and league officials wanted to come back quickly to New Orleans.”

SUPER BOWL VI | JANUARY 16, 1972

Two years after hosting Super Bowl IV in New Orleans, the NFL decided to return to the “Big Easy” for the biggest game in the NFL. The Dallas Cowboys were simply too much for the emerging Miami Dolphins of the AFC. The vast majority of the Dolphins team that lost Super Bowl VI completed the only perfect season in NFL history — 17 games without a defeat — the next year. But for the 1971 season, it was the Cowboys finally winning a Super Bowl title.

The 24-3 defeat of the Dolphins finally got Dallas and legendary head coach Tom Landry a world championship victory. The Cowboys rushed the ball for a Super Bowl record: 252 yards led by controversial halfback Duane Thomas.

Longtime television and radio host Buddy Diliberto shared his thoughts on Super Bowl VI in 2004.

“The game marked a great run for the Cowboys as a dominant NFL team in the 1970s,” Diliberto said. “Cowboys halfback Duane Thomas was the best player on the field that day, but he just refused to interact with anyone in the media and also with his teammates. Roger Staubach won the game’s MVP, and it started an NFL Hall of Fame career for him.”

Diliberto recalled that quarterback Roger Staubach became an NFL star in 1971 and in New Orleans.

“Roger was one of the greatest college players I ever saw at Navy, but he had to serve a four-year commitment in the military, so he didn’t play in the NFL until 1969 and, even then, he alternated as the starting quarterback for the Cowboys with Craig Morton. Dallas was upset by the Saints during the regular season in old Tulane Stadium in 1971, and that was the moment in time that Tom Landry decided Staubach would be his starting quarterback fulltime. So that defeat during the regular season in New Orleans — and winning Super Bowl VI — put Staubach right back in the national spotlight like he was at Navy, and both events happened at Tulane Stadium in New Orleans.”

Photo Tulane University Archives

SUPER BOWL IX | JANUARY 12, 1975

Three years after the Cowboys won Super Bowl VI, the Super Bowl was back in New Orleans. The Pittsburgh Steelers, with a suffocating defense, dominated the Minnesota Vikings 16-6 on a freezing-cold afternoon in Tulane Stadium. Former Louisiana Tech quarterback Terry Bradshaw led the Steelers to a victory on Super Bowl Sunday, and he was thrilled to win his first of four Super Bowl titles right here in New Orleans.

“It’s been a long time coming for the great fans in Pittsburgh, but to do it in my home state of Louisiana was really special,” Bradshaw said. “At that time, we didn’t throw the ball much. I threw only 14 passes in that game, but our defense was flat out dominating.”

Bradshaw recalled that the game was extra-special because it became the first championship team in Art Rooney’s 42-year run as the Steelers owner.

“I loved that man,” Bradshaw said. “I cried like everyone else when they lifted him on that little stage to accept the Lombardi Trophy. I was so happy to win it all, but I was really happy for ‘The Old Man.’”

One of the backdrop stories of that Super Bowl was the return of Steelers wide receiver Frank Lewis to Louisiana. Lewis grew up in Houma, Louisiana, and attended Southdown High School in Houma before landing a scholarship to Grambling University. After a spectacular college career, Lewis became the Pittsburgh Steelers’ first round pick in 1971.

Lewis, who started Super Bowl IX at wide receiver, says he is proud of that team and of being part of Super Bowl history. He said, “We had a great team overall, but few outside Pittsburgh thought we could win it all — but we thought that. And to win it all in my home state was extra-special.”

Lewis recalled an event that happened during Super Bowl week.

“I had about 15 to 17 players from that Steelers team come to Houma for a bayou meal. My family cooked a big gumbo, we had potato salad and cornbread, and some of the ladies made pies. After those big guys finished eating there was nothing left to chew, only crumbs. The guys thoroughly enjoyed the food from the bayou,” Lewis laughingly recalled.

SUPER BOWL XII | JANUARY 15, 1978

Within three years, the Super Bowl was back in New Orleans — and it was the first Super Bowl played indoors in the Louisiana Superdome. The great Louisiana football promoter, Dave Dixon, had a tremendous sense of pride in playing the greatest yearly event in the Superdome — the stadium he had envisioned almost 20 years earlier.

“That Super Bowl was special, because now we are showcasing the best indoor stadium in the world right here in New Orleans,” Dixon said. “It was a showcase game for our city, and the Louisiana Superdome became an iconic place in sports history for the events played in there. It changed the landscape economically for the city also. It was the first indoor Super Bowl, and it happened in my city.”

The Dallas Cowboys, led by standout defensive linemen Harvey Martin and Randy White, enjoyed another Super Bowl win in New Orleans, defeating the Denver Broncos 27-10. The game was played in front of a sellout crowd of 75,583, plus more than 102 million television viewers — the largest audience ever to watch a sporting event at that time.

SUPER BOWL XV | JANUARY 25, 1981

The Superdome was adorned in yellow ribbons in honor of the American hostages that were released from Iran after 444 days of

Ed Reed, from St. Rose, Louisiana, played in Super Bowl XLVII. Learn more about him on page 40. Abaca Press/Alamy Stock Photo

captivity on this Super Bowl Sunday. The Oakland Raiders dominated the Philadelphia Eagles, 27-10. Quarterback Jim Plunkett threw three touchdowns, and linebacker Rod Martin intercepted three passes as the Silver and Black became the first wild-card team ever to win a Super Bowl. But it was the post-game ceremony that drew the most attention. Raiders owner Al Davis had been in a longtime personal and legal dispute with then NFL Commissioner Pete Rozelle and the NFL, and fireworks were expected when Rozelle would have to present Davis with the championship trophy. But Davis was gracious in victory and accepted the trophy, saying, “I want to welcome the hostages back home. And for our Raiders fans — just win, baby.”

That last phrase became part of Raiders tradition.

SUPER BOWL XX | JANUARY 26, 1986

In one of the most dominating performances ever in a Super Bowl, the very colorful and talented Chicago Bears defeated the New England Patriots 46-10. The Bears enjoyed the nightlife of New Orleans, but when it came down to game day, they were dominant: forcing six defensive turnovers and returning an interception for a touchdown, they scored a safety and held the Patriots to 123 total yards.

The Bears’ free-spirited quarterback Jim McMahon threw for 256 yards and rushed for two touchdowns, and one of the all-time greats — halfback Walter Payton — rushed for 61 yards, but he was not given a chance to score a touchdown in the red zone. Instead, William “The Refrigerator” Perry, who played defensive tackle, was inserted into the lineup when the Bears got close to the goal line, and he scored a late touchdown.

Chicago Bears head coach Mike Ditka had now won a Super Bowl title as a player, an assistant coach — both with the Dallas Cowboys — and now as a head coach with the Bears.

“New Orleans has been pretty good to me to win it three different ways, and I’m honored.” Ditka said. “This 1985 team will go down as one of the greatest of all time.”

Little did anyone (and that included Ditka) know that, in 1997, he would become head coach of the New Orleans Saints, but his winning ways in Chicago did not follow “Iron Mike” to the Big Easy.

SUPER BOWL XXIV | JANUARY 28, 1990

Super Bowl XXIV was an absolute rout, coronating the San Francisco 49ers as one of the best teams in the Super Bowl era. In the 49ers’ 55-10 rout of the Denver Broncos, quarterback Joe Montana and wide receiver Jerry Rice put on a show. Both Hall of Famers-to-be were at the top of their game as Montana, the game’s MVP, set a Super Bowl record throwing five touchdown passes; three of them went to Jerry Rice. It was San Francisco’s fourth Super Bowl win, tying them with the Pittsburgh Steelers for the most Super Bowl Championships at that time.

SUPER BOWL XXXI | JANUARY 26, 1997

Then came the longest gap ever for the game not being played in New Orleans, as six Super Bowls were played before a return to the Crescent City. The Packers, led by quarterback Brett Favre — who grew up in Kiln, Mississippi and was a Saints fan — defeated the New England Patriots 35-21. The game was close three-quarters into the contest, but what broke it open was a Super Bowl record 99-yard kickoff return by the game’s MVP, Desmond Howard.

The game was special to the country boy from Mississippi, Brett Favre.

“I grew up a Saints fan and came to a lot of games in the Superdome with my dad,” Favre said. “To win it here…it became the highlight of my career.”

But for me, the brightest moment of the game was watching one of the all-time great defensive players in Pro Football history, Reggie White, doing a victory lap around the Superdome, holding the Lombardi Trophy aloft as Packer fans roared: “Reggie! Reggie! Reggie!”

SUPER BOWL XXXVI | FEBRUARY 3, 2002

Super Bowl XXXVI is regarded as one of the most important games in Super Bowl history.

With the Irish rock band U2 headlining the halftime show in New Orleans, the New England Patriots upset the St. Louis Rams 20-17. Oddsmakers made the Rams a 14-point favorite, the highest odds for a favorite since Super Bowl III. The victory by the Patriots launched New England into the greatest run in the Super Bowl era, with head coach Bill Belichick and quarterback Tom Brady combining for nine Super Bowl appearances and six Super Bowl titles.

The Patriots were able, defensively, to slow down the most dynamic player in the NFL in New Orleanian and former Carver High School standout Marshall Faulk for most of the game — but late in the contest,

quarterback Kurt Warner completed a game-tying, 26-yard touchdown pass to wide receiver Ricky Proehl.

With just 1:30 remaining in the tied game, and with no timeouts left, many thought the Patriots would play for overtime, but the saga of Tom Brady had its opening chapter written that day, as Brady led his team into position for a game-winning field goal. Kicker Adam Vinatieri connected on a 48-yard field goal to secure the victory over the Rams.

The winning kick in a “pressure” situation was no shock to Mathews, Louisiana resident Joe Clark. Clark, who coached in college football and the NFL for over 50 years, coached Vinatieri in 1996 for Amsterdam in NFL Europe.

“I was the special teams coach for Amsterdam in 1996, only because we had a limited staff.” Clark said. “As sure as Rouses has groceries, I knew Adam [Vinatieri] was hitting that money shot. Vinatieri was the calmest and most accurate kicker I’ve ever been around. The Patriots reign in pro football; all that got started in New Orleans.”

SUPER BOWL XLVII | FEBRUARY 3, 2013

Super Bowl XLVII was known as the “Harbaugh Bowl,” as it was brother against brother with Jim Harbaugh coaching the San Francisco 49ers vs. John Harbaugh coaching the Baltimore Ravens.

TULANE STADIUM

BEFORE THE SUPERDOME

ARROW-CIRCLE-RIGHT For their first eight seasons, the Saints called Tulane Stadium home. Those years featured unforgettable moments, including John Gilliam’s 94-yard kickoff return for a touchdown in the franchise’s first regular-season game and Tom Dempsey’s legendary 63-yard game winning field goal against the Detroit Lions in 1970 — groundbreaking achievements for the era and a record that stood for over four decades.

Tulane Stadium hosted three early Super Bowls — including Super Bowl VI, which, at 39°F, remains the coldest outdoor Super Bowl ever played.

The stadium was also home to 41 Sugar Bowls, beginning with the historic inaugural game on January 1, 1935, when Tulane defeated Temple University.

At the 1964 Sugar Bowl Alabama

The Ravens won Super Bowl XLVII 34-31 and, while it is known for the head coaching brothers battling each other, it also was known for a partial power outage in the Mercedes-Benz Superome, which delayed the game for 34 minutes.

While Ravens quarterback Joe Flacco won Super Bowl MVP honors, it was also a showcase game for former Abramson High School standout Jacoby Jones. The New Orleans native caught one pass for 56 yards and one touchdown, along with totaling 234 yards in the punt/kickoff return game; he set a new Super Bowl record by returning a kickoff 108 yards for a touchdown.

One of the greatest safeties in the history of pro football, Ed Reed, put his mark on this Super Bowl victory by the Ravens when he intercepted a pass that sealed Baltimore’s win.

“I was thinking about playing my prep football at Destrehan High School and then winning it all on Super Bowl Sunday in my home state of Louisiana; that was super-special. And then watching another homeboy, Jacoby [Jones], light it up today — words can’t describe it.” Reed said.

Moments, memories and games that changed pro football, and it all happened right here in New Orleans.

Coach Bear Bryant controversially left star quarterback Joe Namath in Tuscaloosa after suspending him for missing curfew. And an unusual snowfall blanketed New Orleans, leaving the field partially frozen and muddy, with snow piled along the sidelines. The brutal conditions led to 17 combined fumbles in a sloppy game. Alabama emerged victorious, defeating Ole Miss 12-7 in a defensive battle.

The Sugar Bowl remained at Tulane Stadium until 1975, when it moved to the Superdome, where the game has been played annually since.

Tulane Stadium was demolished in 1980, but its legacy lives on. Football made its long-awaited return to Uptown New Orleans 40 years later with the opening of Yulman Stadium, a tribute to the historic site.

PROUD Sponsor OF tulane Athletics

SEC YOU IN THE NFL

WHY SEC FOOTBALL IS DIFFERENT ARROW-CIRCLE-RIGHT Football was invented in Canton, Ohio, but it now lives in the South. The SEC recruits the best high school players, then those teams dominate college football, and then those players often become the best ones to play on Sundays. And then some of those guys go on to deliver the best performances in the NFL’s biggest game. It should be no surprise that the SEC has produced more Super Bowl MVPs than any other conference (10), putting them ahead of the Pac-12 (nine) and the Big 10 (nine). These are just the facts. Consider this: A total of 439 players from SEC schools were listed on NFL active rosters during the opening weekend of the 2024 season. That’s up from 372 last year, and those numbers aren’t going anywhere.

– Nick Underhill

PEYTON MANNING

star One of the greatest to ever play the game, Peyton Manning is both New Orleans’ son and the son of former Saints quarterback Archie Manning. Manning always seemed destined for greatness. He set records and became an icon at the University of Tennessee before becoming the first-overall pick in the 1998 draft by the Indianapolis Colts. A two-time Super Bowl champion, Manning, alongside Tom Brady, set the standard that quarterbacks are now judged against. Manning won five MVPs and two Offensive Player of the Year awards. He was a seven-time All-Pro and a 14-time Pro Bowler, and he won the Comeback Player of the Year award in 2012 after overcoming a career-threatening neck injury. The next year, he set single-season NFL records that still stand by throwing for 5,477 yards and 55 touchdowns. Manning’s football IQ still remains on display as a broadcaster on ESPN, where his unique “Manning Cast,” which he does alongside his brother, Eli, is revolutionizing the way sports content is produced — the same way he helped revolutionize the way football is played.

ELI MANNING

star Eli Manning was one of the best big-game quarterbacks in modern NFL history, and if you disagree, just ask Tom Brady and Bill Belichick what they think. Manning was the quarterback who cut down the Patriots’ perfect season in 2007 by upsetting them in the Super Bowl, thanks in part to David Tyree’s improbable “Helmet Catch.” The Pats faced off with the Giants again in Super Bowl XLVI, and Manning once again bested the Pats to earn his second Super Bowl ring. After following in his father’s footsteps to Ole Miss, Manning was drafted first in 2004 and immediately traded to the Giants. He spent his 16-year career in New York, building a reputation for his leadership and durability (Manning started every game from 2004 to 2017). Over his career, Manning passed for 57,023 yards, 366 touchdowns and 244 interceptions. He now is part of ESPN’s “Manning Cast,” alongside his brother Peyton.

ALAN FANECA

star Alan Faneca is one of the best guards to ever play the game. It’s hard to imagine things working out any better for the Pittsburgh Steelers when they selected the New Orleans native in the first round of the 1998 draft. He spent his first 10 seasons with the Steelers and was simply the best in the league at his position for most of his tenure there. He was an All-Pro six times between 2001 and 2007. The only time he didn’t make the team was in 2003, when he spent nine games filling in at left tackle because Pittsburgh had an injury at the position. Faneca settled for a second-team All-Pro nod that year. He also made nine Pro Bowls and, of course, eventually ended up in the Hall of Fame. Faneca played high school football at John Curtis Christian School and then suited up for LSU. He spent two seasons with the Jets before playing his final year for the Cardinals in 2010. Faneca started 14 playoff games, including four AFC championship games, and was part of the Steelers’ victory in Super Bowl XL.

RANDALL GAY

star Randall Gay knew how to pick teams. A Baton Rouge native and product of LSU, the defensive back signed with the Patriots as an undrafted free agent ahead of the 2004 season. He not only won a spot on the roster but also served as a starter due to injuries to Ty Law and Tyrone Poole, including during the Patriots’ win over the Eagles in Super Bowl XXXIX. Gay led the Pats during that game with 10 tackles. Gay later signed with the Saints ahead of the 2008 season and was an occasional starter for New Orleans during the team’s 2009 Super Bowl season. Injuries cut his career short, and he retired after the 2010 season. Gay spent seven years in the NFL and intercepted six passes.

“I played in three Super Bowls. My rookie year with the Patriots in 2004, I went from an unknown to a Super Bowl starter — and a winner. In 2008, the Patriots were on the brink of being the first 19-0 team, but then David Tyree made that helmet catch. Watching the confetti fall for the other team was the worst feeling in the world. After that, I just wanted to come home. In 2010, playing for the Saints, two days before the Super Bowl, I started feeling off. I kept thinking, not now! The training staff cleared me, and I got three quarters in. Winning for my hometown team was surreal — just like being part of LSU’s BCS Championship under Coach Nick Saban.”

– Randall Gay

TYRANN MATHIEU

star One of the most iconic players in Louisiana football history, Tyrann Mathieu quickly established himself as one of the best safeties of his generation. The “Honey Badger” has put together some impressive numbers. Over his 12 years in the league, he’s accumulated 36 interceptions. He’s a three-time All-Pro, has made three Pro Bowls and was a member of the Pro Football Hall of Fame’s 2010 All-Decade Team. Mathieu was a third-round pick of the Arizona Cardinals and later played for the Houston Texans, Kansas City Chiefs and New Orleans Saints. He was a member of the Chiefs team that beat the 49ers in Super Bowl LIV. A product of LSU, Mathieu played high school football at New Orleans’ St. Augustine High School. His sophomore year at LSU was one of the best for a player during that era. He had 77 total tackles, five forced fumbles and two interceptions, and he returned 26 punts for 420 yards and a touchdown.

JIM TAYLOR

star Jim Taylor might have been the toughest guy in the NFL at one point in time. He was as known for his trash talk as he was for his play on the field — and that’s saying something, considering he became the first player in league history to rush for 1,000 yards in five consecutive seasons. The fullback played a physical, bruising style of football; he loved to deliver hits as much as he loved taking them. The Baton Rouge native racked up his share of accolades throughout his career. He beat out Jim Brown for the 1962 MVP after also winning the league’s rushing title by picking up 1,474 yards on 272 carries. He was also a three-time AllPro and five-time Pro Bowler, and twice led the league in rushing touchdowns. He was also a first-team All-American in 1957 while playing at LSU. Taylor is enshrined in the Pro Football Hall of Fame. The fullback helped Vince Lombardi’s Green Bay Packers to four championships, including a victory in Super Bowl I. Taylor spent the 1967 season, his final one in the NFL, playing for the expansion New Orleans Saints.

KEVIN FAULK

star A key member of the first part of the Patriots dynasty, Kevin Faulk cut his teeth in Louisiana. The Lafayette native attended LSU, where he won the starting running back job as a freshman. He became the university’s all-time leader in all-purpose yards. His 4,557 rushing yards ranked second in SEC history at the time behind Herschel Walker. Faulk was selected in the second round of the 1999 draft and spent the next 13 seasons with the Patriots, where he helped them win three Super Bowls. A dual threat out of the backfield, Faulk did the bulk of his damage in the passing game and became a matchup problem for opposing defenses. Faulk was a key member of the New England franchise and was one of the team’s better leaders who helped establish the culture that carried that organization for many years.

to the super bowl & Zach

by Rod Walker

Doug Williams gets a reminder every day.

The Lombardi Trophy he helped deliver in Super Bowl XXII stares him in the face when he arrives to work every morning at the Washington Commanders’ team facility.

There are also all the trophies and newspaper clippings in his home in Zachary, Louisiana, the city that raised him.

And you really can’t forget all the pats on the back he still receives everywhere he goes, some 35 years after he stamped his place in the NFL history books forever. Not that Williams really needs a reminder. He lived it, etching his mark in NFL lore on that magical January day in San Diego at Jack Murphy Stadium, when he led the then Washington Redskins to a 42-10 blowout victory over the Denver Broncos. He became not only the first Black quarterback to start a Super Bowl, but also the first one to win one. He didn’t just win the game. He also won the game’s Most Valuable Player trophy for his stellar performance.

“You see the trophies and see pictures, and you look at it and you say, ‘Man, that was me,’” Williams said. “I was there. You’re thankful, because you’re not looking at something that happened yesterday. You’re looking at something that happened yesteryear.”

The year was 1988, to be exact. The last day of January. Williams completed 18 of 29 passes for a then Super Bowl record of 340 yards and four touchdowns. All four of his touchdown passes came in the second quarter, making him the first quarterback to throw that many in a quarter.

“As a player at the time, you don’t really worry about the history part of it,” Williams said. “You’re just playing the game and trying to win. But you know it’s a historymaking event. It’s odd sometimes when you realize you’re a part of it. At the end of the day, it’s big for my legacy, and my kids and family members to always remember what happened on that day and who was a part of it. Their dad or uncle or cousin or whatever played a big part of NFL history.”

Williams wasn’t going to let anything deny history. Not the root canal procedure he had the day before. Not the 10-0 hole the Redskins were in early in the game. And not the brief injury he suffered when he slid on the turf and hyperextended his knee late in the first quarter. He left the game, but quicky returned in the second quarter to get his record-setting performance started.

“That’s something that I always remember,” Williams said. “I was blessed

enough to get off the ground and finish the game. That’s why everything happened.” Williams’ words in a current commercial for The Good Feet Store could very well be about that moment just as much as they are about the company he’s endorsing in the ad.

“You know in my lifetime, I’ve been knocked around a few times,” Williams said in the commercial. “But no matter how many times you get knocked down — hell, you’ve got to get up off the turf.”

Williams graced the cover of Sports Illustrated after the win. The headline was simply “WOW!” — which is also how local TV sportscaster and Louisiana Sports Hall of Famer Ro Brown described the parade in Downtown Zachary to celebrate the town’s Super Bowl hero.

“It was one of the greatest things I ever covered,” Brown said. “A lot of emotion and a lot of crying. They were good tears, though. It gave you chills.”

Much like the Super Bowl a few days earlier, this parade was a day Williams will never forget.

“All the people I grew up with were there,” Williams said. “Some you knew and some you didn’t. Black and white. I wasn’t around a lot of white people where I grew up, but to see them all out there was a big deal. I just thought it was a great day in Zachary, Louisiana.”

This was home, where Williams’ journey first began. The Zachary roots got him to the NFL, although those weren’t his original plans.

“I hear people all the time saying they dreamed of playing in the NFL,” Williams said. “I’ll be honest. I didn’t dream of playing in the NFL. Growing up, football wasn’t my favorite. It was baseball and basketball.”

In fact, Williams was one of two Black players to integrate the American Legion baseball league in Baton Rouge. When Williams reached the 11th grade at

Chaneyville High School, he realized that he had a chance to go to college and play on a football scholarship. College was a must for Williams. His older brother Robert was his mentor and always stressed the importance of going to school and earning a degree.

Williams chose Grambling, where he played for legendary football coach Eddie Robinson. Robinson passed away in 2007, but the impact he had on Williams will last forever.

“I wish I could explain it,” Williams said. “Coach Rob was your counselor, your mentor, your daddy, your coach. He did it all. The more you stood around him, the more you learned what life was all about and what was the most important thing. It wasn’t about just football. It was about your family and surviving in this world. When you’re young, you might not understand that. But the older I got, the more I appreciated Coach Rob. I wasn’t a fan of him at first, but by the time I got to my junior and senior year, you realize the impact he had on your life. You might not feel him right away, but at the end of the day you were going to understand what he was all about.”

Williams was a star at Grambling. He led the Tigers to three Southwestern Athletic Conference championships while there and was named Black College Player of the Year twice. His 3,286 passing yards and 38 touchdowns during his senior season in 1977 led the nation.

“Doug was the perfect fit for Grambling,” said Robert Woods, a wingback and Williams’ teammate for all four seasons at Grambling. “He knew how to get out of a bad play and get into a good play. Every time he came to the huddle, it was pretty quiet because we knew our captain was in there. He was a team

player and respected everybody. He was just a great general.”

Some of Williams’ fondest memories in college came in the Bayou Classic, the annual showdown between Grambling and Southern University played on the Saturday after Thanksgiving. The two schools first started playing each other in 1932, but the game became the Bayou Classic when it was moved to New Orleans permanently in 1974. That happened to be Williams’ freshman season at Grambling, and he still remembers the inaugural Bayou Classic played at Tulane Stadium.

“Playing in the first Bayou Classic was monumental,” Williams said. “Just something about the first time you walk out there in front of 80,000 people in Louisiana. Southern and Grambling is both a family affair and a family feud. It’s a reunion. It’s for the bragging rights for the state and for HBCUs and for recruiting purposes.”

Williams made sure his school kept those bragging rights. He was named the game’s MVP as a freshman. An injury caused him to miss the game his sophomore year when it was moved from Tulane Stadium to the Superdome, but Grambling still won. In his junior year, he was named MVP again. It was during that junior season when he started really having NFL aspirations. Bob Moorman, a scout for the then San Diego Chargers, often visited Grambling to scout players. Williams remembers Moorman telling him he might be coming back to scout him the following year.

“That gave me some incentive,” Williams said. “I didn’t know if that was going to happen. But I had a good junior year. That’s when football really came into focus for me.”

Williams had a good senior year, too, winning the Bayou Classic yet again. “To leave the Bayou Classic undefeated is a good feeling,” he said. Williams finished that season as

one of the best players in all of college football. He finished fourth in the Heisman Trophy race, which was won that year by University of Texas running back Earl Campbell.

Despite Williams’ success, the pro scouts weren’t burning up the highways to get to Grambling. This was the late ’70s, a time when there was a misconception that Black quarterbacks weren’t good enough for the NFL. Joe Gibbs, the offensive coordinator for the Tampa Bay Buccaneers at the time, didn’t think that way. He liked what he saw in Williams and convinced the Bucs to draft Willliams with the 17th-overall pick. He was the first Black quarterback ever selected in the first round. Woods, Williams’ teammate, knew the Bucs had made a wise choice.

“I knew Doug was a pro quarterback way before we graduated from Grambling,” Woods said. “I knew Tampa Bay had picked a diamond in the rough who was going to succeed in his career, because he is the kind of person who was never going to quit.”

Williams spent five seasons with the Buccaneers, then two in the United States Football League before going on to play for Gibbs, who had taken over as Washington’s head coach. Williams was Jay Schroeder’s backup to start the 1987 season, but was

named starter for the playoffs and went on to lead the Redskins to the historic Super Bowl victory. Fast-forward to the present, and Black quarterbacks in the NFL are common. In fact, last season’s Super Bowl featured two as Patrick Mahomes of the Kansas City Chiefs faced off against Jalen Hurts of the Philadelphia Eagles. It was a moment that made Williams proud.

“The best thing about this whole situation about Black quarterbacks is that now people don’t make a big deal out of it,” Williams said. “That’s what we were trying to get to. If you give guys an opportunity, the big deal of it is gone. You look at this year and we started the season with 15 Black quarterbacks. That should let you know we shouldn’t have to have these conversations anymore. They are here, and they are still coming.”

Williams played two more seasons after winning the Super Bowl. He stayed in football even after hanging up his cleats. He’s coached on the high school level, including a stop at Northeast High School, the school that was formed by the consolidation of his alma mater, Chaneyville High, and Pride High School. He’s coached at his college alma mater too, being named SWAC Coach of the Year three times at Grambling. The football field at Northeast High School

is named after him. The field at Grambling’s Eddie Robinson Stadium is also named after both Williams and James “Shack” Harris. Like Williams, Harris was a star quarterback who went on to play in the NFL. Willliams, who earned a degree in education from Grambling, also has a street named for him on campus.

Rick Gallot, former Grambling president who now serves as president of the University of Louisiana systems, grew up going to Williams’ games at Grambling. “Doug has done so much, not just in football but as an ambassador for all things Grambling,” Gallot said. But it’s not just Grambling. Williams is doing his part to help students at all HBCUs. It’s why he and Harris teamed up to start the Legacy Bowl, an all-star game held annually in New Orleans that showcases the top players at HBCUs. It gives players a chance to compete in front of NFL scouts. More important, it also gives students a chance to attend a job fair, which is the most important aspect of the Legacy Bowl. Williams knows most players won’t make it to the NFL. So, the job fair helps to open doors away from the football field.

Williams juggles those duties while also serving as senior advisor to the general manager of the Washington Commanders. It’s the franchise Williams delivered a Super Bowl trophy to over three-and-a-half decades ago. He’s reminded of it daily when he walks through the doors.

“There are three Super Bowl trophies in there, and it feels good to know you’re a part of one of them,” Williams said. “It’s humbling, because all the players come through here and they see it.”

Those players refer to Williams, who turns 70 in August, as “The O.G.” Back home in Zachary and Grambling, he’s simply Doug. There’s no last name needed when you have the type of impact he has had.

What does he want his legacy to be?

“I can’t say what my legacy will be,” Williams said. “People set your legacy. I think at the end of the day, what you’ve done in between those dashes is going to be your legacy. One thing I know, though, is they will know that I was here.”

Zuma Press Inc./Alamy Stock Photo

FOOTBALL RUNS DEEP: THE NFL’S SOUTHERN STRONGHOLD

In Louisiana, Mississippi and Alabama, football isn’t just a game — it’s a way of life. These states don’t just love football; they lead the charge. Consistently among the top markets for NFL viewership, they outperform national Nielsen ratings year after year.

But it’s not just about watching — it’s about producing talent. Per capita, Georgia, Louisiana, Alabama and Mississippi send the most players to the NFL. Friday night high school games are the first step in a journey that can end on NFL fields. And college football programs like LSU, Alabama and Ole Miss — legends in their own right — act as pipelines to the pros.

For local fans, watching the NFL is personal. It’s about cheering for players who grew up in the same towns, attended the same schools, and played in the same stadiums. It’s state and school pride on a national stage, embodied by players like Cincinnati Bengals quarterback Joe Burrow, who capped off his LSU career as one of the greatest in school history.

– Juan Nogueira

BUCK BUCHANAN

star Before Buck Buchanan, players who were big, tall and fast played on the edge. After Buchanan was selected in the first round of the 1963 AFL draft out of Grambling by the Chiefs, players with those traits also played defensive tackle. John Madden once said that Buchanan “revolutionized the game,” and it’s easy to see why. During 13 seasons with Kansas City, the Gainesville, Alabama native racked up 70½ sacks, which would be a big number for an interior pass rusher in today’s game, but it was massive back then. That production helped him get named to six AFL All-Star teams, two Pro Bowls and one Super Bowl title — when the Chiefs defeated the Vikings in 1970 in Super Bowl IV in New Orleans. He was also on the Super Bowl II team that lost to the Packers. Buchanan was inducted into the Hall of Fame in 1990. If there’s any doubt about Buchanan’s place in the game, Grambling coach Eddie Robinson once called him the “finest lineman I’ve ever seen.”

JACKIE SMITH

star It’s a good thing Jackie Smith put down his clarinet during his sophomore year at Kentwood High School in Louisiana and went out for the football team. Otherwise, his Hall of Fame career might not have ever gotten started. Smith, who was also a track star at Northwestern State, found his way to the NFL as a 10thround pick of the St. Louis Cardinals in the 1963 draft. The original vision was for him to play flanker, but he ended up suiting up at tight end during his rookie season, after the starter at that position got injured. He ended up racking up 445 yards during his rookie season and held down the position for the Cardinals for the next 15 years. Smith made five Pro Bowls during his career, all with the Cardinals. In his final season, he helped the Dallas Cowboys reach Super Bowl XIII. Smith was enshrined in the Hall of Fame in 1994.

ODELL BECKHAM JR.

star It could be argued that, for a period of time, Odell Beckham Jr. was the most exciting and electrifying player in the NFL. The New Orleans native burst onto the scene in 2014 and immediately made his mark, racking up 1,305 receiving yards and 12 touchdowns en route to earning Rookie of the Year honors. That season was marked by his iconic one-handed catch that highlight-reel catches are still compared against. He proved his first season wasn’t a fluke by compiling 1,450 yards during his second season and 1,367 in his third. Injuries struck after his hot start, and he found himself stuck in a stale Cleveland offense. In 2021, he landed with the Rams and helped them win Super Bowl LVI by catching a touchdown pass. The three-time Pro Bowler had a productive 2023 season with the Ravens and is currently a member of the Miami Dolphins.

TERRY BRADSHAW

star People locally probably think of Terry Bradshaw as a Bulldog more than they do as a Steeler, which is saying something, since his four Super Bowl titles as a quarterback stood as a record until Tom Brady came along and broke it. But the Shreveport native was that good at Louisiana Tech. He led the nation in completion percentage in 1967, yards and touchdowns in 1968, and quarterback rating in 1969. And Bradshaw probably would have led the nation in passing yards again in 1969, but the Bulldogs only played 10 games that season, and he was taken out early in several other games after building big leads. He instead finished third. The quarterback was the first overall pick in the 1970 draft, and he didn’t disappoint. He spent 14 years with the Steelers, was named the Super Bowl MVP twice, and was selected the MVP of the league in 1978. Bradshaw’s achievements earned him a place in the Pro Football Hall of Fame.

WARRICK DUNN

ARROW-CIRCLE-RIGHT Warrick Dunn was one of the better running backs during his time in the NFL, and he has the stats and accolades to prove it. He rushed for 1,000 yards in five different seasons. He made the Pro Bowl three times, won a Rookie of the Year award and was selected as the Walter Payton NFL Man of the Year for his work off the field. He spent 12 years in the NFL, split evenly between Tampa Bay and Atlanta; he is in the Falcons’ Ring of Honor. And as good as he was in the NFL, it might be his time at Florida State that he is most remembered for. Dunn was electrifying playing for Bobby Bowden’s Seminoles. The Baton Rouge native rushed for 1,000 yards in three consecutive seasons and averaged a staggering 6.9 yards per carry during college. Over four years, he amassed 5,273 yards from scrimmage and 49 touchdowns. During his freshman year, he helped the Seminoles win a national title. Dunn is in the College Football Hall of Fame, and his No. 28 jersey has been honored by Florida State.

FRANK LEWIS

ARROW-CIRCLE-RIGHT A Houma, Louisiana native who attended Southdown High, Frank Lewis cut his teeth playing running back, wingback and wide receiver at Grambling State before starting a 13-year NFL career spent with the Pittsburgh Steelers and Buffalo Bills. A first-round pick in the 1971 draft, Lewis helped the Steelers to two Super Bowl titles. Lewis finished his career with 6,724 receiving yards and 40 touchdowns.

CHARLIE JOINER

ARROW-CIRCLE-RIGHT Charlie Joiner was part of a few generations of football. He got drafted by the Houston Oilers in 1969 out of Grambling, back when the AFL still existed. The wide receiver from Many, Louisiana, stuck around for 18 years. He racked up a ton of stats during that span, finishing with 750 career receptions, 12,146 yards and 65 touchdowns. When Joiner retired after the 1986 season, he was the league’s all-time leader in receptions — an incredible feat on its own, but even more so when you consider that the Oilers initially targeted him to be a defensive back. Joiner also spent time with the Cincinnati Bengals and San Diego Chargers. He topped 1,000 yards receiving four times in his career, made three Pro Bowls, was an All-Pro once, and got enshrined in the Hall of Fame in 1996.

ED REED

star If you ask Bill Belichick, the best safety — maybe even the best defensive player of his era — came from St. Rose, Louisiana. The legendary Patriots coach has told many stories about how he had to game plan specifically for Ed Reed, and he certainly wasn’t the only coach who felt that way. Reed was a game-changer, someone you had to make sure you accounted for on every play. If you didn’t, he’d make you pay. The middle of the field simply wasn’t an option for many quarterbacks with Reed lurking there. He intercepted 64 passes during his 12-year career, leading the league in that category three times. Reed made nine Pro Bowls, was an All-Pro five times and earned the 2004 NFL Defensive Player of the Year award. After helping the Miami Hurricanes capture a national championship in 2001, Reed was a first-round pick the next year and then helped the Baltimore Ravens win Super Bowl XLVII. He was inducted into the Pro Football Hall of Fame and remains the standard bearer for NFL safeties.

From Sweetness to Greatness:

Walter Payton and the Chicago Bears by Jeff Pearlman

New Orleans is Bourbon Street. New Orleans is the French Quarter. New Orleans is Cafe Du Monde, is Jackson Square, is Preservation Hall. New Orleans is that tiny hole-in-the-wall where the blues seep into your blood. New Orleans is a crooked basketball hoop in the corner of an overgrown park. It’s big spaces and small spaces, famous spaces and obscure spaces.

One space, however, rivals them all. You have most certainly never been there.

Ever since the Superdome opened in the Lord’s year of 1975, this space has existed in relative quiet and obscurity. And, in many ways, that’s appropriate. It is but a storage unit — a smallish broom closet that sits adjacent to the stadium’s visiting locker room. Through the years, it has been home to mops and buckets, sponges and containers. Surely, many a janitor has been familiar with its dimensions.

But on the night of January 26, 1986, it was home to one of the most remarkable sights in pro football history. It is where Walter Payton, the legendary Chicago Bears running back known as “Sweetness,” sat alone and cried. In sadness.

expected to emote in a certain way, and when you don’t — especially as those around you do — it feels hollow. Almost gutting.

There is an idea in sports that winning equals happiness and euphoria and elation. We, the fans, watch athletes hold trophies aloft, lather themselves in Dom Pérignon, roll through downtown as confetti rains from above. We see this, and we think — almost automatically — “Now, that’s joy in its highest form.”

Truth be told, it’s complicated. As one who has covered sports for the past three decades, I’ve seen plenty of athletes reach the peak of their profession, enjoy it for a moment and then, well, sigh. Shrug. Find themselves less overjoyed and more perplexed. Is that all? Is that it? Is this as good as it gets? “For a person to not be able to enjoy real achievement out of dissatisfaction and/or disappointment in the process is indicative of a deeper issue,” said Brian Johnson, a former Major League catcher. “We are only human, and humans are complex.” Put differently: You are

For the Chicago Bears — and, specifically, Walter Payton —Superdome-based Super Bowl XX would be the culmination of endless hardship. Ever since being selected out of Jackson State in the fourth overall pick in the 1975 NFL Draft, Payton had endured one brutal season after another. Through his first nine years, the Bears posted two winning campaigns and, though he emerged as one of the game’s elite running backs, Payton was battered and bruised like few of his peers. Having rarely teamed with capable quarterbacks, Payton was a piñata to opposing defenses, who loaded up to stop the run. To see him after a game was to witness a man whose arms, legs and torso were coated in welts and sore spots. His toughness was unprecedented. As was his resiliency. “The first time I saw him on television,” Jim Brown, the legendary running back, once said, “I didn’t know who he was. And I saw him make this one run. He fought for every inch. Must have twisted and knocked three or four guys over, spun around, accelerated. And I said, ‘Oh my goodness. What kind of animal is this? What kind of guy is this?’”

So, when the franchise finally emerged from its slumber and turned in a 15-1 regular season, then rolled through the playoffs and on to New Orleans for the big game, Payton was giddy. The Bears would be matched up with the New England Patriots, the underdog AFC champions who shocked football by rising from a third-place conference finish to the brink of a title. The two teams had squared off in the second week of the regular season, and Chicago’s 20-7 win was a cakewalk.

Spunk be damned; the Patriots were, simply, outmatched — and the majority of the Bears players spent the week lead-up in New Orleans owning Bourbon Street; drinking and dancing and partying and womanizing as if the actual Super Bowl were a predetermined outcome.

“The Thursday practice before the Super Bowl was the worst,” Jimbo Covert, Chicago’s standout offensive tackle, told me. “We all went out Wednesday night. I had four or five beers before we left, and then we went to Pat O’Brien’s. I drank three Hurricanes, and I felt like I’d blown the top of my head off. We were rock stars.” Favored by 10 points, the Bears were as confident as could be.

Payton, however, wasn’t one to assume victory. Save for one evening when he chartered a handful of buses and had his teammates and coaches ferried to a dinner catered by the renowned Cajun chef Justin Wilson, he mostly remained in his room at the New Orleans Hilton, watching soap operas and meditating over the upcoming game. At 32, Payton was the oldest member of the team, and he knew this opportunity was unlikely to ever again materialize. So he sat, deep in thought, visualizing, imagining, manifesting. He had rushed for 1,551 yards and nine touchdowns in the regular season, and was as good as ever. But the mental edge meant everything to him.

By the time Sunday arrived, Payton was ready. He rose early, ate his ritualistic game-day meal of Raisin Bran (with the raisins meticulously plucked out) in milk, and told Willie Gault, Chicago wide receiver, “I feel great about this. We’re gonna remember today forever.”

The Bears’ defensive goal, stated in multiple team meetings and emphasized by Buddy Ryan, the trash-talking defensive coordinator, wasn’t merely to beat the Patriots, but to destroy them. New England, Ryan insisted, would score nary a point. Zero. Zip. Nil. Chicago was destined to pitch the first shutout in Super Bowl history, thereby sealing its place atop the game’s history. There was no doubt about it.

Then the game began.

On the first offensive play of Super Bowl XX, quarterback Jim McMahon pitched the ball to Payton, who swerved left and gained seven yards. “Who else!” bellowed Dick Enberg, the NBC announcer.

Second down and three followed: McMahon again gave the football

to Payton, who was — POP! — hammered by Garin Veris, the Patriots’ defensive end. The ball was dislodged, and New England’s Larry McGrew recovered on Chicago’s 19-yard line.

Crap. This was not how Walter Payton imagined things going. This was not part of his visualization exercises. Part of his manifestation. He was “Sweetness,” dammit, and he was supposed to cut and slash and weave through the Patriots’ mid-level defense for 150 yards and three touchdowns. He was supposed to be carried off the field accompanied by the symphonic sounds of triumph.

Crap. Crap. Crap.

Minutes later, the Patriots’ Tony Franklin kicked a 36-yard field goal, giving his team a 3-0 lead and bursting the dream of a shutout. Though Payton watched stoically from the sidelines, inside, he was devastated. He didn’t want to talk to anyone. Didn’t seek encouragement. He was pouting. “For the 10 years I had played with him, Walter claimed it didn’t matter how many yards he got, how many touchdowns he scored — it was about winning,” Brian Baschnagel, a Chicago wide receiver, told me. “But when he reacted the way he did … it was the exact opposite of what he had claimed to be as an athlete.”

The Bears were the better team and, over the next 55 minutes, it showed. They took a 6-3 lead on a pair of Kevin Butler field goals, and then — tsunami. Matt Suhey, Payton’s friend and blocking back, scored on an 11-yard run. McMahon scored on a pair of short quarterback keepers. Reggie Phillips returned an interception for a 28-yard score. By late in the third quarter, Chicago led 37-3, and Bears players were already hugging, clapping, laughing and counting down the minutes until they would be declared world champions.

Save for Walter Payton.

Along the sidelines, he looked both furious and disengaged. The early fumble had set him off, and for the remainder of the game, he did very little of note. New England’s defense focused on stopping the run, and Payton’s stat line (22 carries, 61 yards) pointed toward a rare Patriot success. But while the minimal rushing space irked him, what really, truly, deeply cut into Sweetness was the lack of a scoring opportunity. Mike Ditka, Chicago’s head coach, had professed his love and

admiration for Payton on an endless loop. Sweetness was his guy. So why was Ditka making certain Suhey got a Super Bowl touchdown? Why was McMahon getting two? And, most egregiously, why was William “Refrigerator” Perry — a rookie defensive end known for his gap-toothed smile and 335-pound body — being handed a lategame plunge from the one-yard line? The Fridge was a gimmick. A gag. The fat kid in McDonald’s commercials. How in God’s name was he scoring over Payton? What the actual hell? “The last two minutes of the game were agony for Walter,” said Covert. “You could see it on his face — he just wanted out of there.”

When the clock reached 0:00 and the Bears’ 46-10 victory was sealed, both Ditka and Ryan were ferried off the field atop the shoulders of their players. McMahon walked teammate to teammate, embracing each man in a polar bear hug. This was it. The first Super Bowl win in Chicago history. A landmark moment for the Windy City.

And this is also when Walter Payton, tears streaming down his cheeks, entered the locker room, removed his white-and-blue jersey and the gray T-shirt he wore beneath it, and walked bare-chested into the broom closet to sulk. Alone.

No one could find him. Not Suhey, his best friend on the team. Not McMahon, the quarterback who chalked up much of his success to having a nuclear weapon in the backfield. Not Ditka. Not Ryan. Not Perry. No one.

So as the champagne bottles were popped and the whooping and hollering commenced, folks started to worry. Where the hell was Walter?

After roughly 10 minutes, Ken Valdiserri and Bill McGrane, two members of the team’s marketing department, opened the closet door and came upon Payton. He was sitting against the wall. His eyes were red. They begged him to come out. Payton refused. “Walter,” Valdiserri said, “how is it going to look if you don’t talk? Here we just won the first Super Bowl for the Bears, and this should be the highest point of your career. Don’t let your disappointment in your own performance bring down the moment.”

He wasn’t having it. “I ain’t no damned monkey on a string,” Payton replied. “I don’t have to jump up and smile just because TV wants me to.”

Ugh.

Bud Holmes, Payton’s longtime agent, was inside the Superdome, and the Bears summoned him down to the locker room for emergency intervention. A large, white Alabaman with meaty hands and a thick Southern drawl, Holmes sauntered through the steel doors, past the celebrating Bears and into the dark hovel. He asked Valdiserri and McGrane to leave the two alone. Payton wasn’t one to take orders. But Holmes had his ear. “Walter,” the agent said, “what the hell is wrong with you?”

“You know what’s wrong,” Payton replied.

“Goddamn boy, one monkey does not stop the show,” Holmes said. “The show’s gotta go on. Look, Ditka was the one who didn’t get you a touchdown. If the press wants to gut him for it, let it be their call. But if you go out there and do anything but brag on him for getting you to a Super Bowl and brag on him for letting you achieve so much, your reputation as a good guy is dead….”

“But this isn’t how you treat a star,” Payton said.

Holmes replied: “Right now there are hundreds of reporters out there with sharp, sharp pencils waiting for you to blast him. Maybe they even agree with you. But if you blast him now, they’ll come back in a few days and blast you even worse.

“So do me a favor and act like the happiest son of a bitch in the world. If I can find you a straw hat and a cane, you can come out and tap dance in front of everyone to prove it.”

At that, Payton laughed. Just softly — but a laugh nonetheless. He asked Holmes for a couple of minutes to gather himself, then emerged from the broom closet, sans shirt, with a white towel dangling over his shoulder. There were people to hug. Interviewers to please. Praises to sing. He was a Super Bowl champion, and smiles were in order.

With that, the closet inside the Superdome’s visiting locker room went quiet.

Once more, the mops and pails could be at peace.

ARROW-CIRCLE-LEFT The Walter Payton NFL Man of the Year Award honors players for excellence on and off the field, highlighting sportsmanship and community service. New Orleans natives Peyton and Eli Manning have both won the award, and Drew Brees, former Saints quarterback, shared the honor in 2006 with LaDainian Tomlinson.

Jonathan Kirn/Alamy Stock Photo

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PERFECT ATTENDANCE

by Mary Beth Romig

When tens of thousands of people descend upon New Orleans in early February for Super Bowl LIX, three of those folks will truly stand out — three gentlemen known as the “Never Miss a Super Bowl Club.”

They are Don Crisman, Gregory Eaton and Tom Henschel, now all in their 80s. These are not three lifelong friends, but a trio bonded through an incredible shared experience. Each man has his own unique history that grants him entry into this unusual club.

They are part of an ever-dwindling group of people who have attended every Super Bowl; that set has also included media members, football executives, groundskeepers and others. Norma Hunt, wife of late football pioneer Lamar Hunt, was the sole woman to attend every Super Bowl, until she died in June 2023.

First, the numbers: The club had many members over the years, including now deceased members Robert Cook, who passed away in 2011 (a few days after the only Super Bowl he ever missed), and Larry Jacobson, who died in October 2017. Now, the group has been reduced to just the current three.

While the men generally attended the big game on their own prior to 2010, the club was first popularized by VISA as part

of an advertising campaign called “Go Fans.” That year, a commercial was created based on the idea that most people would be willing to postpone or miss major events in their life, including the birth of a child or a wedding, to see the Super Bowl. The commercial cemented the group’s popularity and their kinship.

Don Crisman, who retired in 2000 as vice president of sales and marketing for a Maine-based telecommunications product company and now resides in Kennebunk, Maine, is a New England Patriots fan. As such, he has been able to witness, in person, his favorite team winning the championship six times.

“Of course, it is no surprise that among my favorite games played in New Orleans was the Patriots’ first Super Bowl win in the Superdome, Super Bowl XXXVI, over the St. Louis Rams. Also among my favorites was Super Bowl LI, when the Patriots overcame a 28-3 deficit to beat the Atlanta Falcons 34-28.

“Additionally, the best pre-game and halftime show ever was at Super XXXVI in New Orleans, [with] tributes to the World

Trade Center [that had] fallen just a few months earlier,” recalls Crisman.

Born and raised in Lansing, Michigan, where he is the owner of the beloved Gregory’s Soul Food, Gregory Eaton is a die-hard Detroit Lions fan. He recalls fondly the first Super Bowl played in the Los Angeles Coliseum.

“I was rooting for Green Bay because Herb Adderley, the team’s cornerback, had played for Michigan State in college. I am a big Spartan fan,” he recalls. The Packers defeated the Kansas City Chiefs 35-10 that day. “Once you see football played on that large of a stage, after following it for an entire season, it sparks something in you.”

Eaton, who splits his time now between Michigan and Florida, says traveling to the host city is his big vacation every year. “It’s a blessing to be my age and still go; I don’t want to waste it.” As this publication goes to print, he is hoping his Detroit Lions will continue their winning ways and make it to the big game in New Orleans.

The third member of the club, Tom Henschel, is a native of Harrison, Pennsylvania, and a mega-Pittsburgh Steelers fan. A retired airline employee, he now resides in the Tampa area most of the year. Henschel recalls his dad taking his brother and him to Steelers games as young boys; they rarely missed a game. He revels in all six Pittsburgh Steelers victories — most notably, 1979’s Super Bowl in Miami, when his team narrowly defeated the Dallas Cowboys 35-31.

Crisman and Henschel first met at the 1983 Super Bowl, but they did not meet Eaton until the mid-2010s. The club members have said

in the past that they might be getting ready to let the tradition go but — every year — they make the decision to do it again.

Echoing Eaton’s thoughts, Crisman does not take his Super Bowl memories for granted: “I have been blessed to be able to do this. Sometimes I feel kind of selfish. I get all kinds of correspondence from people saying they wish they could only attend one.”

As for this upcoming Super Bowl in New Orleans, Henschel says, “New Orleans is my favorite city because everybody is so friendly and everything is close by. You get to see many retired players and coaches, and fans of both teams in the game, and fans of other teams wearing their jerseys. In other cities where fans go, everything is so spread out and it is just not as much fun. I wrote to the NFL that all Super Bowl games should be played in New Orleans.”

Crisman also has fond memories of Super Bowls in New Orleans; five of the first 15 Super Bowls were played in the Crescent City.

“We were a lot younger back then and more mobile,” says Crisman. “Eating great food was high on our list of things to do, as was going to the famous bar Pat O’Brien’s, where we shared Hurricane drinks with many prominent players. In those days, players hung out in public places.”

Eaton agrees with his fellow club members that New Orleans is indeed his favorite host city. “I just like the people and the food, and the weather is good and it won’t be snowing,” he says, adding, “Something happens every day in New Orleans, and you just always know you are going to have a great time.”

He is hopeful that he will see his Detroit Lions in person in the championship game. “My partners in the club have seen their teams win, so now everyone is cheering for me.”

For their 50th year, the NFL hosted the club members, but every other year, the men pay their own way, including purchasing their own tickets. To a man, they recall that, in the very early years, tickets ranged from $12 to $20 — a stark difference from current prices. But these guys find a way, nonetheless, to be in that number.

In this 59th year, they will be honored at a lunch hosted by New Orleans & Company on the Friday before the game, and they will be hailed as celebrities by the media for their friendship and steadfastness. And on Sunday afternoon, they will sit together in Caesars Superdome and count their blessings that — again — they can enjoy this unique shared experience. And hope for a 60th.

ARROW-CIRCLE-RIGHT Vince Lombardi, legendary head coach of the Green Bay Packers (1959-1967), led the team to five NFL Championships, including the first two Super Bowls. Known for his discipline, focus on fundamentals, and emphasis on teamwork, his leadership left a lasting impact on football and beyond. The Super Bowl trophy is named in his honor.

Photo courtesy of the Never Miss a Super Bowl Club

AENEAS WILLIAMS

star Aeneas Williams’ brilliance sometimes gets overlooked or underappreciated when people rank the best defensive backs of all time, because he spent the first decade of his career playing for the Cardinals, a struggling team when the New Orleans native landed there. The team only had a winning record once during his time with the team, and he made the playoffs just once. But Williams built a reputation as a shutdown cornerback and racked up 55 interceptions, including a league-leading nine in 1994. Not surprisingly, Williams led the way by intercepting Troy Aikman twice when the Cardinals had a shocking 20-7 win over the Cowboys in the Wild Card round of the 1998 playoffs. But even though there wasn’t much team success, Williams racked up plenty of accolades. He earned eight Pro Bowls and three first-team All-Pro selections and was later inducted into the Hall of Fame. His last two Pro Bowl selections came after the Cardinals traded Williams to the Rams in 2001, and in St. Louis, Williams could finally enjoy some team success. He appeared in the 2001 Super Bowl in New Orleans when the Rams, who were heavy favorites in the game, lost 20-17 to a Patriots team led by a somewhat unknown quarterback at the time named Tom Brady. Williams had eight tackles in that game. And if there was any doubt about how good Williams was at football, he moved to safety in 2003 and made his last and final Pro Bowl appearance at the age of 35.

FRED DEAN

star There were certainly pass-rush specialists before Fred Dean. But after Fred Dean, that term meant something else. The Arcadia, Louisiana native helped define how modern pass rushers look. Dean racked up 92 career sacks, and many believe he was the first player to move from one side of the line to the other to take advantage of matchups and keep the offense on edge. That paved the way for players like Lawrence Taylor and Ted Hendricks to do the same in later years. Now it’s the norm, and you often hear teams talk about how they have to account for where a talented pass rusher is lined up on every play. Dean was an All-Southland Conference linebacker at Louisiana Tech and a secondround San Diego Chargers pick in 1975. After being traded to the 49ers in 1981, the Hall of Fame pass rusher helped the 49ers win Super Bowls XVI and XIX. Dean was a four-time Pro Bowl selection and a two-time All-Pro.

JERRY RICE

star The best ever? It’d be hard to argue that someone has played the wide receiver position better than Jerry Rice. The Crawford, Mississippi native racked up 22,895 yards during his career, which puts him more than 5,000 ahead of the next guy on the list (Larry Fitzgerald). His 1,549 receptions are the most ever. And his 197 touchdowns are the most ever. Rice entered the league in 1985 and spent his first 16 seasons playing for the San Francisco 49ers, alongside quarterbacks Joe Montana and Steve Young. He won three Super Bowls there before spending the next three seasons playing for the Raiders and Seahawks. He played until he was 42 and never really felt like he was fading until the very last season. He topped 1,000 yards in 14 of his 20 seasons, the last time coming in 2022, when he was 40 years old. Until someone takes over one of his career marks — let alone all three — Rice stands at the top when talking about receivers.

ANDREW WHITWORTH

star Andrew Whitworth was one of the most respected offensive tackles of his era. The Monroe, Louisiana native helped LSU win a National Championship in 2003, and then got drafted by Cincinnati in the second round of the 2006 draft. He was a standout for the Bengals, but it really wasn’t until the second half of his career that Whitworth started drawing major acclaim. He made his first Pro Bowl in 2012 at the age of 31, and he earned All-Pro honors for the first time in 2015. Whitworth signed with the Rams ahead of the 2017 season and again earned All-Pro honors. He helped the Rams win Super Bowl LVI. Whitworth retired after the 2021 season, his 16th in the league, at the age of 40. He was as impactful off the field, earning a Walter Payton Man of the Year award.

STEVE FOLEY

star Who would have guessed that a college quarterback would spend his professional career haunting his own kind? Steve Foley grew up as a quarterback, starring at New Orleans’ Jesuit High School before attending Tulane University, where he led the Green Wave in rushing and passing in 1973. Foley drew the interest of the Denver Broncos, who selected him in the eighth round of the 1975 draft, but that interest was put on hold. Foley instead signed on with the Jacksonville Express of the World Football League, where he made the transition to defensive back. One year later, after the WFL folded, Foley joined the Broncos and turned into a star. He spent his first several seasons with Denver playing cornerback, and then later turned into a ball-hawking safety. He appeared in two Super Bowls, including Super Bowl XII in New Orleans. Over 11 seasons, Foley intercepted a franchise-record 44 passes.

NEIL SMITH

star There was a period of time when Neil Smith was one of the best pass rushers in the NFL. The New Orleans native made his mark on the league for 13 years, but there was a four-season stretch from 1992 to 1995 when he was unstoppable. During that period, the Chiefs defensive end racked up 55 sacks, including a league-leading 15 in 1993, made four Pro Bowls, earned first-team All-Pro honors once and finished top five in Defensive Player of the Year voting twice during that span. Smith entered the league as the second-overall pick in the 1998 draft and retired after the 2000 season. He finished his career with 104.5 sacks and 30 forced fumbles. Smith spent the beginning of his career with the Chiefs, but it was his last few years, during which he won back-to-back Super Bowls (XXXII and XXXIII) with the Denver Broncos, that are likely the most meaningful. Smith was a member of the NFL 1990’s All-Decade team.

FROM SUPERMARKET TO THE SUPER BOWL

Kurt Warner, one of the greatest in NFL history, spent his nights stocking shelves and bagging groceries at a store in Cedar Falls in 1994, after being cut by the Green Bay Packers. He was eventually scooped up by the St. Louis Rams in 1998 and won a Super Bowl his rookie year.

BRETT FAVRE

star A Mississippi native, Brett Favre attended the University of Southern Mississippi. After being traded from the Falcons to the Packers in 1992, Favre built a Hall of Fame career during which he won three consecutive MVPs and led the Packers to a Super Bowl title in 1996. The “Gunslinger” was one of the most exciting quarterbacks to watch during his era. He routinely put up big passing numbers and twice led the league in yardage — which came with many highs, but also many lows. For instance: He led the league in touchdown passes four times — but he also has thrown more career interceptions by a quarterback than any other player. Still, he almost always gave his team a chance to win games and was one of the league’s better players during his era. Favre had a standout performance in Super Bowl XXXI. His 54-yard touchdown pass to Andre Rison in that game would have been the high point if he hadn’t later found Antonio Freeman for an 81-yard touchdown pass. Those plays helped Favre’s Packers beat the Patriots, 35-21.

WARREN BANKSTON

star Warren Bankston might have been the luckiest man alive in 1976. Against all odds, Bankston, a Raiders captain, somehow managed to call the coin flip correctly in every game but one that season. He got it right during the Super Bowl, and his Raiders won. A high school quarterback at Hammond, Louisiana Bankston moved to fullback during his junior year at Tulane as a way to get on the field, and it worked out for him. He became a second-round pick of the Steelers in the 1969 draft and spent his first four seasons in Pittsburgh. Then, as luck would have it, he suited up at tight end during a 1973 exhibition game, where the Raiders saw him at the position and decided to trade for him; he remained at the position for the rest of his career.

CLARENCE VERDIN

star One of the better return men of his era, Clarence Verdin helped Washington beat the Broncos, 42-10, in Super Bowl XXII. Over nine seasons in the NFL, split between Washington, Indianapolis and Atlanta, Verdin racked up 4,930 kick return yards and 1,650 punt return yards. His 1,050 yards on kickoff returns led the NFL. Verdin, who starred at South Terrebonne High School and attended college at Southwestern, started his career with the USFL’s Houston Gamblers before signing on with Washington. Verdin finished his career playing with the B.C. Lions in the Canadian Football League.

Zuma Press Inc./Alamy Stock Photo

Photo by Romney Caruso

Sauced & Tossed

by Ann Maloney

Want to make party guests smile? Stroll out of the kitchen with a platter of crisp, sauced chicken wings. They’ll be gone in minutes. The good news is, you can easily make a generous amount of them for your next gathering or game-day watch party.

The granddaddy of the wing craze is, of course, the Buffalo chicken wing. You hardly need a recipe for this dish, which was reportedly first served 60 years ago as a treat for family and workers at the Anchor Bar in Buffalo, N.Y. Traditionally, they are deep-fried (sometimes double-fried) without any coating and then tossed in hot sauce and melted butter and served with celery sticks and cool blue cheese dressing for dipping.

You can buy a jarred Buffalo sauce or make your own. (I like to use about ¾ cup of Crystal Hot Sauce and a half-stick of melted butter for 2 pounds of wings.) Frank’s Red Hot is another popular option, but any favorite hot sauce will do.

Is this the most popular flavor of wing sauce in America? I can’t say for sure, but there is even a Buffalo Wild Wings fast food chain dedicated to them.

My favorite wings are made the traditional way, plain (with no breading) and fried until very crisp in vegetable oil. That’s how Rouses Markets makes them — and they make thousands, especially during football season and Mardi Gras. (Rouses also makes what it calls a fried boneless wing, too.)

When I make wings at home, however, I shy away from frying because it is time-consuming and messy.

Also, unless you have a commercial kitchen or an electric fryer, it’s tough to keep your oil at a constant 350◦F the way Rouses can. If your oil drops in temperature, you can end up with oily wings; if it gets too hot, you can end up with a burnt taste. (If I want fried wings, I buy fried wings.)

With ovens and air fryers as an option, however, I’m game to make wings at home for parties, tailgating or even for supper when a craving hits. And when it comes to saucing, I’m in the add-it-justbefore-serving camp.

Some folks like to sauce their wings — even marinate them — and then roast (or grill) them. That can be delicious, of course, but I’m on a make-it-easy-on-myself kick right now. Besides, I’ve found the small amount of meat on the roasted wings gets plenty of flavor from a modest coating of sauce — no marinating needed.

Also, by roasting the wings and making the sauce separately, I can roast large batches of wings for big gatherings, and then just sauce them as I serve them.

I sprinkle a large batch of wings with a dry spice mix that includes

salt and baking powder, and keep them in the refrigerator until needed. If I double or triple my sauce and keep it warm, I can roast the wings, toss them in the sauce in batches, and keep serving them until folks have had their fill. (When bringing wings to a party, I like to sauce them upon arrival, if possible.)

As with any chicken part, the challenge is to crisp the skin while not drying out the meat. It’s easier with wings because there is so little meat to worry about.

Here are some tips for getting the crispiest wings from your oven.

M Pat your wings dry. Dry skin stands a much better chance of crisping.

M Dry-brine them. Add baking powder (I’ve also tried cornstarch or potato starch, but I like baking powder best) and salt to your dry seasoning mix. Salt and baking powder will draw moisture from the skin so it can crisp, seal and help the meat stay juicy. You can add other spices, too, to give the wings more flavor.

M Rest your seasoned wings. For the crispiest wings, let them rest to allow the moisture to be drawn out of the skins. The seasoned wings can sit at room temperature for up to an hour. (Remember, do not leave raw wings out for more than two hours for safety’s sake.) For the best results, however, chill the seasoned raw wings in the refrigerator for up to 2 days. You can leave them in a bowl or, if space allows, spread them in a single layer on a sheet pan.

M Give your wings air. By placing an oven-proof rack inside your sheet pan beneath the chicken wings, you’ll allow heat to circulate all around them. Flipping them halfway through roasting helps to ensure a more even crispness, too.

M Turn up the heat. High heat helps to quickly seal the skin, creating a barrier for the meaty part of the wing. (Consider air-frying. The upside: The appliance combines high heat with powerful convection to crisp the skin even more. The downside: Most air fryer baskets are on the small side, meaning you have to cook the wings in batches if you’re serving a large amount.)

M Sauce your wings just before serving. Even the crispiest wing will wilt a bit once doused in sauce, so save that step for last and add just what you need to generously coat the wings. Any leftover sauce can be served on the side.

Chicken wings cooked at a high heat for 40 to 50 minutes, as directed in the recipe below, will most assuredly be cooked to the

USDA recommended internal temperature of 165°F. If your wings are big and meaty, you can insert a digital food thermometer into the thickest part of the wing, avoiding the bone, to check the temperature.

BASIC CHICKEN WINGS

SERVES: 4 (about 5 wings each) and ½ cup of sauce.

STORAGE: Refrigerate for up to 4 days. Reheat un-sauced, air-fried wings in the air fryer for a couple of minutes. All sauced wings should be reheated in a 350°F oven. MAKE AHEAD: For best results, drybrine the wings by seasoning them with baking powder, salt and pepper, and refrigerating them for up to 2 days. Refrigerate the sauce in an airtight container for up to 3 days. Gently warm over low heat.

WHAT YOU WILL NEED:

2 pounds chicken wings (drumettes and flats), patted dry

1 tablespoon baking powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

HOW TO PREP:

Make the wings: In a small bowl, combine the baking powder, garlic powder, salt and pepper to make the spice mixture. Add the wings to a large bowl, and sprinkle the spice mixture over them. Toss until the wings are evenly coated. For crisper results, chill the wings uncovered in the refrigerator for up to 2 days.

Roast the wings: Line a large sheet pan with parchment paper and place an oven-proof wire rack inside. Lightly coat the rack with cooking spray. Position a rack in the middle of the oven and preheat to 450°F. Spread the wings evenly on the rack inserted in the sheet

pan. Roast for 40 to 50 minutes, flipping the wings halfway through. The wings should be crisp and golden brown. Air-fry the wings: Set the air fryer to 400°F and preheat for 5 minutes.

Lightly coat the air fryer basket with cooking spray. Add the wings to the basket in a single layer. It’s OK if they touch, but don’t overlap them. Cook in batches, as needed. Cook for 30 minutes, turning the wings halfway through.

SAUCES FOR BASIC CHICKEN WINGS

How you flavor your wings is up to you. Rouses makes a variety of sauces, including Buffalo, BBQ, Sweet Heat Chili, Teriyaki and Mango Habanero. Here are three tasty chicken wing sauce options that I hope — once you try them — might make it into your seasonal tailgate/ Mardi Gras wing rotation.

SPICY CHINESE-STYLE CHICKEN WINGS

Turn to chili crisp, a beloved staple in many Asian kitchens, for a flavor boost here. The jarred condiment — sometimes called chili crunch — is an oil that is infused with flavor, including crisp bits of peppers, onions, shallots, ginger, garlic, nuts and seeds, among other spices. Some brands are mild; others can be quite spicy (if you see Sichuan peppercorns listed on the label, know that it will likely bring a tingling heat). Taste a bit on your tongue and adjust the amount you use to suit your preference. The chili crisp, when combined with the sweetness of brown sugar and honey, the nuttiness of toasted sesame oil, the saltiness of soy sauce and the bright kick of ginger and garlic, creates a delectable sauce for crisp chicken wings.

Sliced green onions, for serving (optional)

Toasted sesame seeds, for serving (optional)

HOW TO PREP:

When the wings are about 10 minutes from being cooked through, make the sauce.

In a small saucepan over medium-high heat, whisk together the brown sugar, honey, chili crisp, sesame oil, soy sauce, ginger and garlic until well combined and starting to boil. Reduce the heat to low and let the sauce simmer until slightly thickened, about 5 minutes. Remove from the heat.

Transfer the cooked wings to a large bowl, add the sauce and toss with tongs until evenly coated. Transfer the wings to a platter. Spoon any remaining sauce over the top. Sprinkle with green onions and sesame seeds, if desired.

A note about chili crisp: The solids tend to settle on the bottom of the jar, so give it a stir before spooning it out. Have leftover chili crisp? Drizzle it over fried chicken, shrimp or oysters. Toss it with vegetables before roasting. Add it to stir-fries or a dumpling dipping sauce, or stir it into rice for a kicky side starch.

ORANGE PEPPER CHICKEN WINGS

The oils released from the orange zest bump up the flavor in this simple sauce. Butter and honey are heated together with the crushed red pepper flakes, then swirled with the zest to create a nice balance of sweetness, spice and citrus. You can substitute black pepper, but use freshly ground or coarse pepper for the best flavor. If you prefer lemon, you can substitute lemon zest and juice for the orange zest and juice.

WHAT YOU WILL NEED:

Prepared basic chicken wings (recipe above) For the sauce:

5 tablespoons unsalted or salted butter

3 tablespoons honey

WHAT YOU WILL NEED:

Prepared basic chicken wings (recipe above)

For the sauce:

3 tablespoons dark brown sugar

2 tablespoons honey

2 tablespoons chili crisp

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 teaspoon finely grated fresh ginger

1 teaspoon finely grated garlic

1 teaspoon crushed red pepper flakes or freshly ground black pepper

1 teaspoon soy sauce

1 tablespoon finely grated orange zest plus 2 tablespoons fresh juice (from 1 orange), divided Orange wedges, for serving

HOW TO PREP:

When the wings are about 10 minutes from being cooked through, make the sauce.

by Romney Caruso

Photo

In a saucepan over medium heat, melt the butter with the honey, stirring to combine. Add the pepper flakes and soy sauce and bring to a boil. Reduce the heat to keep the mixture at a steady simmer.  Cook, stirring occasionally, until the butter slightly darkens and thickens, 2 to 3 minutes. Do not burn the butter. Remove the butter from the heat. Add the zest and swirl and stir for about 30 seconds to infuse the flavor. Stir in the orange juice. Transfer the cooked wings to a large bowl, add the sauce and toss with tongs until evenly coated. Transfer the wings to a platter and nestle orange wedges around the wings, if desired. Spoon any remaining sauce over the top.

PB&J CHICKEN WINGS

If you love a peanut sauce for satay or spring rolls, try a similar flavor on crispy chicken wings. You won’t be disappointed. These wings taste great with just the sauce, but try drizzling them with your favorite pepper jelly for a PB&Jinspired flavor treat. If you don’t have pepper jelly, any favorite jelly flavor will do.

WHAT YOU WILL NEED:

Prepared basic chicken wings (recipe above)

For the Sauce:

¼ cup (generous 2 ounces) peanut butter, preferably smooth

1 tablespoon soy sauce

2 teaspoons sriracha, or another favorite chili sauce

2 teaspoons rice vinegar, or plain white vinegar

1 teaspoon freshly grated ginger

1 teaspoon dark brown sugar

¼ cup (2 ounces) boiling hot water, plus more as needed

¼ cup pepper jelly

Finely chopped roasted peanuts, for serving

HOW TO PREP:

When the wings are about 10 minutes from being cooked through, make the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, sriracha, vinegar, ginger and sugar. Add the hot water, 1 tablespoon at a time. Whisk

until smooth and at the desired thickness (I like to use the full ¼ cup for a lighter sauce that thinly coats the wings). If the sauce is too thick or if it begins to separate, add more very hot water a couple of teaspoons at a time, and whisk vigorously.

Place the pepper jelly in a microwavesafe bowl and heat until pourable. Do this in 5 to 10 second blasts so you do not bring the jelly to a boil.

Transfer the cooked wings to a large bowl, add the sauce and toss with tongs until evenly coated. Transfer the wings to a platter. Spoon any remaining sauce over the top, drizzle with pepper jelly and sprinkle with the chopped peanuts.

WING TIPS: THE BEST WAYS TO REHEAT CHICKEN WINGS

Reheating chicken wings can be tricky, but these methods will help you bring back the crispy exterior and juicy interior without sacrificing flavor, and your leftover chicken wings will taste as good as fresh.

ARROW-CIRCLE-RIGHT Oven Method: For the Best Crisp

Reheating in the oven is the top choice for evenly heated, crispy wings without drying them out.

Preheat Oven: Set your oven to 350°F.

Bring to Room Temperature: Let the wings sit out for about 15 minutes before putting them in the oven. This ensures even reheating.

Prepare Your Pan: Line a baking sheet with foil for easy cleanup, then spray with cooking spray. Arrange the wings in a single layer, about an inch apart.

Photo by Romney Caruso

Reheat: Bake for 5-6 minutes on each side, or until a meat thermometer inserted into the thickest part reads 165°F.

Adding Sauce?

Bake the wings for 10 minutes, toss them in sauce, then return to the oven for an additional 3-5 minutes to get that perfect sticky texture.

ARROW-CIRCLE-RIGHT Air Fryer Method: Quick and Crispy

An air fryer gives you oven-like results with less time and effort.

Preheat Air Fryer: Set it to 350°F.

Prepare Wings: Let the wings come down to room temperature. Spray them lightly with cooking spray.

Reheat: Arrange the wings in the basket, leaving space for air circulation. Cook for up to 10 minutes, flipping halfway through, until they reach 165°F.

the commercials

by Juan Nogueira

ARROW-CIRCLE-RIGHT Microwave Method: Quickest Option

If you’re in a hurry, the microwave works, but sacrifices some crispiness.

Dampen Towels: Line a microwavesafe plate with a damp paper towel. Place the wings on the plate and cover with another damp paper towel.

Reheat: Microwave on high for 2-3 minutes. Avoid overheating to prevent drying out the wings.

ARROW-CIRCLE-RIGHT Already Sauced? Try Pan-Frying for the Best Results. For sauced wings, pan-frying locks in the sauce while keeping the wings crisp.

Prepare Your Pan: Coat the wings with a little cooking spray. Add a bit of oil to the pan for extra crispiness.

Reheat: Pan-fry over medium heat for about 5 minutes, tossing occasionally to ensure even heating.

The first Super Bowl, held on January 15, 1967, at the Los Angeles Coliseum, drew a TV audience of 65 million. Fast-forward to 2024, when the Kansas City Chiefs’ thrilling victory over the San Francisco 49ers captivated an estimate 123.7 million viewers, according to Nielsen, making it the most watched Super Bowl in American history, and the largest TV audience on record.

The Super Bowl isn’t just about the game — it’s also advertising’s biggest night of the year, with some viewers tuning in solely for the commercials. As viewership has soared, so has the cost of commercials.

“I know everyone has their own secret for making wings. Personally, I skip the fuss — swing by the Rouse by the house, grab some raw wings and a bottle of Tiger Sauce — it’s got this great sweet heat—or Rouses’ Spicy Buffalo Sauce, and toss my cooked wings in it. Sometimes, I even skip cooking altogether and grab Rouses’ already-cooked wings.”

—Lee Veillon, Vice President of Human Resources, Rouses Markets

TRYME TIGER SAUCE

ARROW-CIRCLE-RIGHT The story of TryMe Tiger Sauce began in 1864 in Louisville, Kentucky. In 1914, Colonel Grover Clarence Davis launched the “TryMe” line. Duncan Hines, the legendary food critic, helped popularize the sauce in the 1940s through his Adventures in Good Eating. After Davis Manufacturing closed in 1979, the TryMe brand was eventually acquired by Reily Foods Company of New Orleans, makers of Luzianne, Blue Plate, French Market, and more. Tiger Sauce is perfect as a condiment, dipping sauce, or ingredient. It adds a sweet and spicy kick to chicken wings. It’s available at all Rouses Markets.

Last year, national Super Bowl ad slots cost around $7 million for a 30-second spot — breaking down to about 5.6 cents per viewer. Production costs to create these ads range from $1.5 million to over $5 million. Second by second, these commercials rival Hollywood blockbusters in budget.

Here’s a look back at some popular Super Bowl food commercials that have stood the test of time.

BUD-WEIS-ER

Spokes-frogs “Bud,” “Weis” and “Er” made their swampy debut during a commercial break in Super Bowl XXIX in 1995. The trio croaked out their names in succession, stringing them together to spell “Budweiser.” The ad ends with a neon Budweiser sign glowing above the rocks and lily pads. (Interestingly, a follow-up commercial was filmed in an actual Louisiana swamp.) In 1999, Budweiser introduced Louie the lizard, who hilariously tried to fire the amphibians during that year’s Super Bowl.

From frogs to Clydesdales, when it comes to unforgettable Super Bowl moments, Anheuser-Busch always knows WHASSUP!

Football is all about big catches and catchphrases, and some of the most memorable phrases we use today come from iconic commercials that aired during the Super Bowl, proving the lasting impact of advertising’s biggest night.

HANGRY

Snickers essentially coined the term “hangry” and elevated its now familiar tagline, “You’re not you when you’re hungry,” to iconic status with its unforgettable 2010 Super Bowl commercial featuring Betty White. In the 30second spot, the then 88-year-old Golden Girls star hilariously plays Mike, a young man struggling in an amateur football game. After taking a tumble in the mud, one of Mike’s friends shouts, “Mike, you’re playing like Betty White out there!” to which White, with her always perfect comedic timing, snaps back, “That’s not what your girlfriend said!” The ad was an instant hit, credited with driving a double digit increase in global sales within a year.

WHERE’S THE BEEF?

Wendy’s “Where’s the Beef?” commercial remains one of the most popular Super Bowl ads of all time. Debuting on January 10, 1984, the spot featured three elderly women inspecting a rival burger chain’s oversized bun with a hilariously undersized patty inside. Clara Peller, then 81, stole the show with her unforgettable line: “Where’s the beef?” The ad not only turned her into an instant sensation but also became a cultural catchphrase of the era. The campaign was a massive success, driving Wendy’s annual revenue up by 31%, according to the Associated Press.

HEY KID

The 1980 Coca-Cola Super Bowl ad “Hey Kid, Catch!,” which originally aired in 1979, is hailed as one of Ad Age’s Top 10 CocaCola commercials. The heartwarming ad features Pittsburgh Steelers legend “Mean” Joe Greene limping toward the locker room after an injury. He’s approached by a little boy who nervously offers him a Coke, which Greene reluctantly accepts. In a touching twist, Greene calls out to the boy as he walks away: “Hey kid, catch!” and tosses him his jersey.

THE SUPER BOWL, IN LIVING COLOR AND THE RISE OF CELEBRITY COMMERCIALS

What do Keenen Ivory Wayans, Jim Carrey, Jamie Foxx, and Michael Jackson have to do with the Super Bowl’s commercial phenomenon? More than you might think.

In 1992, during Super Bowl XXVI, the comedy sketch show In Living Color — created by Keenen Ivory Wayans and starring Wayans, Carrey, and Foxx — aired a live alternative halftime show, pulling millions of viewers away from the official NFL broadcast. The bold move exposed the NFL’s lackluster halftime programming, which, weirdly, featured the beloved Christmas tune “Winter Wonderland” — in January.

The very next year, the NFL responded by booking Michael Jackson to perform at Super Bowl XXVII. The result? A historic surge in viewership, a double-digit increase that redefined halftime entertainment.

With more viewers glued to their screens during halftime, advertisers seized the moment, unleashing a wave of high-budget, celebrityfilled commercials. That was the turning point, transforming the Super Bowl into the advertising spectacle we know today.

STEVE MCNAIR

star Steve McNair pieced together a decorated career and was one of the league’s better passers during a time when the NFL was loaded with big names at the position. He made the Pro Bowl four times and was the co-MVP in 2003, sharing the award with Peyton Manning. McNair led the Titans to an impressive 76-55 record during his 11 years at the helm. His leadership culminated in a memorable run to Super Bowl XXXIV, where he led the Tennessee Titans to within a yard of victory. Then, in his final two seasons, he went 15-7 with the Baltimore Ravens. The Mount Olive, Mississippi native attended Alcorn State, where he won the Walton Payton Award, which is given to the nation’s top Division I-AA player. McNair turned down Florida because they wanted him to move to running back, and he ended up choosing Alcorn State because that’s where he had the best opportunity to play quarterback. McNair’s bet on his arm paid off. He was the third-overall pick in 1995 for the Houston Oilers; that team moved to Tennessee and became the Titans in 1998.

WILLIE DAVIS

star Willie Davis had a winding path to the start of his career. A 15th-round pick in the 1956 draft out of Grambling, Davis didn’t start his career until two years later after a stint in the Army. Once he finally joined the Browns, the Lisbon, Louisiana native didn’t really have a set position and was shifted between the offensive and defensive lines. After two seasons, the Browns gave up on him, trading Davis to the Packers for wide receiver A.D. Williams. Vince Lombardi moved Davis to defensive end, where he flourished. During the next 10 years, Davis recorded 99½ sacks, was a five-time All-Pro and helped the Packers win five championships, including Super Bowls I and II. He was inducted into the Hall of Fame in 1981. The 1961 title game is considered Davis’ finest moment. He was so dominant in that game that the Giants benched right tackle Greg Larson. His replacement, Mickey Walker, also failed to stop Davis from getting after quarterback Y.A. Tittle. Walker’s replacement, Jack Stroud, suffered the same fate. The Packers won that game, 37-0 — their first title with Lombardi at the helm. Davis is considered by many to be among the top 100 players in NFL history, and the trade to Green Bay is considered to be one of the few missteps Paul Brown made while running the Browns organization.

MEL BLOUNT

star Mel Blount terrorized wide receivers. They hated playing against him, and it became a problem — at least in the eyes of the NFL. People got so sick of getting beat up by Blount that, in 1978, the league introduced the illegal contact rule that prevents contact being made with the receiver more than five yards down the field. It didn’t make a difference. Blount, who attended Southern, made two Pro Bowls before the rule existed and one All-Pro team in his eight seasons before the rule change. He made three Pro Bowls and one All-Pro team in the six seasons afterwards. All 14 of those seasons were spent with the Pittsburgh Steelers and, during that stretch, Blount intercepted 57 passes and won the 1975 Defensive Player of the Year honors on his way to getting enshrined in the Hall of Fame. He was part of the famed “Steel Curtain” defense and helped the Steelers win four Super Bowls.

ELIJAH MCGUIRE

ARROW-CIRCLE-RIGHT A standout player for University of Louisiana-Lafayette, Elijah McGuire was a sixth-round pick of the New York Jets in the 2017 draft. During his rookie season, he appeared in 16 games and had 88 carries for 315 yards and one touchdown. During his second season with the Jets, he had 92 carries for 276 yards with three touchdowns. McGuire then spent the next several years bouncing around the practice squads of the Cleveland Browns, Kansas City Chiefs, Dallas Cowboys and Miami Dolphins. He was with the Chiefs in 2019 when they beat the 49ers, 31-20, in Super Bowl LIV. McGuire was a big-time standout for Louisiana. He rushed for more than 1,000 yards in each of his last three seasons and scored 52 total touchdowns for the Ragin’ Cajuns.

Dinnertime

PRETZELS IN EVERY SHAPE

However you like them, Snyder’s of Hanover® pretzels give you that delicious crunch for the perfect snack!

Photo by Romney

WHICH CHIP GOES WITH WHICH DIP?

From classic chip and dip combos to bold pairings like jalapeño or barbecue chips with blue cheese dressing, here are some of our favorite chip and dip combinations for Super Bowl snacking.

We take freshness seriously — that’s why our guacamole and pico de gallo are made right in our stores every day.

1. Tostito’s Tortilla Chips with Rouses Pico de Gallo

2. Stacy’s Pita Chips with Rouses Hummus

3. Rouses Salt & Vinegar Kettle Chips with Cedar’s Tzatziki Dip

4. Fritos Scoops with Rouses Guacamole

5. Asturi Bruschettini with DeLallo Tomato Bruschetta

6. Stacy’s Bagel Chips with Spinach & Artichoke Parmesan Dip

7. Rouses Barbecue Kettle Chips with Rouses Blue Cheese Dressing & extra blue cheese for even more chunkiness and bold flavor

8. Ritz Crackers with Rouses Cajun Crawfish Dip, just one of several great local seafood flavors

Scooper Bowls

by Ann Maloney

Back in high school, I rarely threw a party without serving my favorite dip: sour cream and Lipton Onion Soup Mix. Tear open that dried-soup packet, dump it in a bowl with the sour cream, stir and add a big bag of Ruffles Potato Chips. Done and delicious. (It’s still a guilty pleasure of mine.)

I’m a fool for a creamy dip, and that old chestnut was my go-to for, well, too long. I’m still committed to my love affair with sour cream, but that tub of luscious stuff and I are much more adventurous these days.

When cooking, I take culinary trips around the world, gathering ingredients to make delicious concoctions that I sometimes eat as a meal when I’m in the mood for a snacky supper. (Combine a flavorful dip with a plate of raw vegetables, and I can almost feel virtuous about it.) More often, however, I make these dips when company is coming or when I’m called up to bring something to a party, barbecue or tailgate.

By dipping into the foods from varied cultures, I discovered a whole new world of ways to turn a sour cream base into something unexpected and delicious. A big-flavored addition, such as kimchi, feta cheese or a Mexican spice blend, can be the key to creating standout flavor in minutes — no cooking required.

Below you’ll find three dips that are almost as easy to make as that old Lipton Onion Soup Mix standby. If you have a food processor, please use it for best results and to save time, but these three can be made by hand as well. Also, each one of these can be doubled or tripled for larger gatherings.

CREAMY KIMCHI DIP

If you haven’t fallen in love with kimchi yet, give it a try. The big-flavored, fermented cabbage is a Korean staple that is available in the refrigerated section of most groceries. It’s a quick and easy way to add a big dose of spice and tangy bite to dishes such as soups and stir-fries or sandwiches and wraps.

Keep in mind that kimchi brands vary in spiciness, so taste the one you pick up before deciding how much additional heat or spice you need. Also, most contain fish sauce, so if you’re looking for a vegetarian dip, look for a brand that is marked vegan.

Bonus: Kimchi has nutritional benefits. Fermented foods such as this are recommended for their gut-friendly probiotics.

CREAMY KIMCHI DIP

Kimchi is the big-flavor boost in this dip (which gets some of its zing from sriracha). The key to getting a creamy texture is to squeeze as much moisture out of the kimchi as you can. It’s a great dip for crackers and raw vegetables, but try it as a spread on sandwiches or as a condiment to serve with grilled foods also. No food processor? No problem. Simply squeeze and then finely chop your kimchi and combine it with the other ingredients in a bowl. It’ll be a little chunkier, but just as good. This recipe can easily be doubled or tripled.

SERVES: Makes about 1½ cups.

2 3 2

STORAGE: Refrigerate for up to 4 days; stir and then add the chopped kimchi and nuts just before serving.

MAKE AHEAD: Refrigerate for at least 30 minutes before serving; dip tastes even better after being refrigerated for 1 or 2 days.

WHAT YOU WILL NEED:

1 cup napa cabbage kimchi, divided 8 ounces regular or reduced-fat sour cream

1 tablespoon sriracha ½ tablespoon soy sauce   1 lime, zested and juiced

¹⁄₈ teaspoon fine salt, plus more as needed ¼ cup chopped, toasted walnuts or pine nuts, for serving (optional)

HOW TO PREP:

Squeeze the kimchi over a bowl to remove as much moisture as possible.

In a food processor, combine ¾ of the kimchi and all of the sour cream, sriracha, soy sauce, lime zest and juice, and salt. Process until creamy.

Add the remaining kimchi and pulse just to combine, but leave slightly chunky. Taste and add more salt as needed. The mixture should be thick, but will thicken more once it’s chilled.

Transfer to a bowl and chill for at least 30 minutes. Sprinkle with the nuts, if using.

Serve with rice crackers or raw vegetables.

NOTE: Want to make this vegetarian? Many kimchi brands contain

fish sauce, so look for vegan versions, such as Mother-In-Law’s Vegan Napa Cabbage Kimchi.

If the kimchi is spicy, wear gloves when squeezing it or wash hands immediately to avoid stinging heat from the spices. The juices squeezed from the kimchi can be refrigerated and then added to a Bloody Mary or a spicy tomato gravy.

If you failed to squeeze enough liquid out of your kimchi and your dip is too thin, return it to the food processor and blend in 2 tablespoons of all-purpose flour. Re-chill. Remember, however, that it will thicken after chilling.

CREAMY LEMON FETA DIP

Feta cheese is a wonder in the kitchen. Crumble it over a salad to take it from ho-hum to yes, please. Combine it with spinach and stuff it in pasta shells, add bits to the tops of casseroles, use it as a filling for a folded omelet. It has a long refrigerator shelf life too, so I consider it a tangy staple in the kitchen.

And something kind of miraculous happens when you whip it. It turns from spongy and crumbly to smooth and luscious. I like to add a chunk to my food processor, drizzle in olive oil until it begins to get creamy, then add dried spices, such as basil, parsley, oregano and pepper, to taste. I use it as a spread on crackers or sandwiches.

When you whip together equal amounts of feta and sour cream, you get an airy, luscious dip that’s easy to modify to suit your mood. Here, we went Mediterranean with rosemary, lemon and an olive oil drizzle.

A food processor works best here, but, if necessary, you can make it with an immersion blender. A key to easier mixing by hand is to crumble the feta and mix it well with the sour cream. Then, use a large, sturdy whisk in a large bowl to add air. It’ll take a bit of muscle.

This dip, which is best when freshly made, is great when made with whole fat Greek yogurt as well.

CREAMY LEMON FETA DIP

For this recipe, look for a block of Greek feta rather than the crumbled version. You can serve this as a dip, but it also can be used as a spread for sandwiches, or you can add it to a mezze platter with other dips/ spreads, cheeses, nuts, olives, vegetables, fruits, and bread or crackers. It is best served right away; otherwise, it thickens and loses its airy, whipped texture. It can, however, be refrigerated for up to 3 days.

If refrigerated, remove dip from the refrigerator about 20 minutes before serving and whisk it well. Here, we use rosemary, but feel free to add your favorite dried herb, such as basil or oregano. If using fresh herbs, double up on the amount. This recipe can easily be doubled or tripled.

Photo by Romney Caruso

SERVES: Makes about 2 cups.

STORAGE: Best eaten right away, but can be refrigerated for up to 3 days (see headnote).

MAKE AHEAD: Not recommended.

NOTE: You can substitute Greek yogurt or cream cheese for the sour cream, but the dip will be thicker.

WHAT YOU WILL NEED:

8 ounces regular or reduced-fat sour cream

8-ounce block Greek feta, drained and crumbled

2 large cloves garlic

Zest of 1 lemon

1 teaspoon dried rosemary

1 teaspoon dried oregano

½ teaspoon Aleppo pepper or cayenne, plus more as needed (optional)

¼ teaspoon salt, plus more as needed

Olive oil, for serving

¼ cup chopped pistachios or toasted pine nuts, for serving (optional)

Fresh rosemary or basil, gently chopped, for serving (optional)

HOW TO PREP:

In a food processor, combine the sour cream, feta, garlic, lemon zest, rosemary, oregano, salt and pepper (if using), and process until light and creamy. Taste and add more salt or pepper as needed.

Scoop into a bowl and drizzle with a scant amount of olive oil. Sprinkle with nuts and rosemary or basil leaves, if using.

Serve with pita chips, bagel chips or raw vegetables.

CREAMY MEXICAN DIP

If you love Mexican food, you’ll love this dip. Just about everything that goes into it — sour cream, cheese, salsa and pickled jalapeños — stands alone as a favorite topping for Mexican dishes. Combine them and add a bold Mexican seasoning blend, and you’ve got a quick and easy mixture that can serve as a condiment for everything from enchiladas to tacos as well as grilled meats, shrimp or vegetables.

Scoop it into a bowl and top it with (or stir in) black olives, fresh cilantro or green onion, or a combination of both, as well as more pickled jalapeños and cheese, and you’ve got a cool, creamy dip for crisp tortilla chips or raw vegetables. It tastes great the day it is made, but even better the next day.

CREAMY MEXICAN DIP

Who doesn’t love a dollop of sour cream on tacos, quesadillas or nachos? With this dip, you can get that creamy topping with a flavor bonus, making it a standout condiment for Mexican dishes as well as for grilled meats, vegetables and seafood. Dish the mixture into a bowl, top it with (or stir in) cheese, black olives, and cilantro or green onion, or a combination of both, and you have a quick dip that tastes great with corn chips, raw vegetables or French fries. Use your favorite taco seasoning or make your own Mexican seasoning blend (see related recipe).

SERVES: Makes 1½ cups.

STORAGE: Refrigerate for up to 4 days without toppings; add olives, cheese and cilantro or green onions just before serving.

MAKE AHEAD: Refrigerate for 30 minutes before serving; tastes even better if refrigerated overnight.

WHAT YOU WILL NEED:

8 ounces regular or reduced-fat sour cream

¼ cup (1 ounce) pickled jalapeño slices, drained, plus more for serving

1 teaspoon Mexican/taco seasoning (see related recipe)

¼ teaspoon garlic powder

¼ teaspoon onion powder

¹⁄₈ teaspoon salt, plus more as needed

½ cup (2 ounces) coarsely grated Mexican cheese blend or sharp cheddar, plus more for serving

2 tablespoons red salsa

Chopped black olives, for serving (optional)

Chopped pickled jalapeños, for serving (optional)

Cilantro or green onions, lightly chopped, for serving (optional)

HOW TO PREP:

In a food processor, combine the sour cream, jalapeños, Mexican seasoning, garlic powder, onion powder and salt. Pulse until well mixed. Add the cheese and pulse just until combined.

Scoop into a bowl and refrigerate for at least 30 minutes or overnight. Before serving, swirl the salsa into the mixture; sprinkle with (or stir in) more cheese and jalapeños, black olives, and cilantro or green onions.

Serve with corn chips, hot fries or raw vegetables.

MEXICAN SEASONING BLEND

If you make your own seasoning blend, you can tweak it to please your own taste buds. Like more cumin? Add it. Want to make it salt-free? Here’s your chance. Like it spicy? Ramp up the cayenne. This mixture can likely be made with dried spices you already have in your pantry.

SERVES: Makes about 4 tablespoons.

STORAGE: Store in a dry, clean airtight container for up to 6 months.

WHAT YOU WILL NEED:

2 tablespoons chili powder

1½ teaspoons ground cumin

½ teaspoon salt (optional)

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon crushed red pepper flakes

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon cayenne (optional)

HOW TO PREP:

In a small bowl, combine all of the spices. Place in an airtight container until ready to use.

greenhouse grown

Warm Up your gameday with

in Pomodoro Sauce

Prep Time: 20min Cook Time: 45min Serves: 6

1 (16 ounce) package potato gnocchi

¼ cup extra virgin olive oil

4 sprigs fresh parsley

4 sprigs fresh oregano

4 sprigs fresh rosemary

2 sprigs fresh basil

½ cup shallots, thinly sliced

3 garlic cloves, minced

1 tablespoon RedGold® Tomato Paste

Salt and black pepper to taste pinch red pepper akes

1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt

¼ cup heavy cream

8 ounces mozzarella cheese, shredded fresh basil leaves, torn

Directions

Preheat oven to 450º F

made with

• Spray an oven safe casserole dish or an 8 inch round baking dish with non-stick cooking spray.

• Bring a large pot of salted water to a boil, add the gnocchi and cook according to the package directions, drain and set aside.

• Meanwhile, heat oil in a large saucepan over medium heat. Add parsley, oregano, rosemary, and basil; cook for about 5 minutes or until the herbs begin to crisp. Remove the herbs and discard. To the pan, add the shallots and cook, stirring frequently for about 3 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste, salt, pepper, and red pepper akes and cook for 3 minutes to caramelize the paste. Crush the San Marzano style tomatoes by hand and add crushed tomatoes and juice to the saucepan, bring to a boil. Reduce heat and simmer for 10-15 minutes to thicken slightly. Remove from heat and stir in the cream and cooked gnocchi.

• Transfer half of the gnocchi and tomato mixture to the prepared dish. Top with half of the cheese. Add remaining tomato and gnocchi mixture, and remaining cheese on top. Place in the oven and bake for 10 minutes. If desired, place under broiler for 1 to 2 minutes to brown the cheese.

• Remove from the oven and let the dish sit for 5 minutes before serving. Top with fresh torn basil leaves. Leftovers can be stored in refrigerator for up to 3 days.

Every year, Rouses sells over 2.5 million pounds of Louisiana crawfish and 1.5 million pounds of fresh Gulf shrimp — more than any other retailer on the Gulf Coast. We grew up boiling on the bayou, and we bring that tradition to life in our stores, where we boil Louisiana crawfish, Gulf shrimp and Gulf crabs (when in season) using our Down the Bayou Seafood Boil — a family recipe passed down for three generations.

DOWN THE BAYOU DIPPING SAUCE

ARROW-CIRCLE-RIGHT

Our Down the Bayou Dipping Sauce is a Cajun specialty, produced exclusively for Rouses Markets. Available in Original and Spicy, it’s great with seafood — whether boiled, fried, or grilled.

THE SUPER BOIL

HOW TO BOIL LOUISIANA CRAWFISH

When planning a crawfish boil, count on 5 pounds of crawfish per person, which yields about ¾ pound of tail meat — just the right amount to satisfy. With Down the Bayou Seafood Boil, there’s no need to add extra salt or cayenne pepper; it’s perfectly seasoned right out of the bag.

SERVES: 6-8

WHAT YOU WILL NEED:

1 sack (about 35-40 pounds) live Louisiana crawfish*

1 (4-pound) bag Rouses Down the Bayou Seafood Boil

1 32-ounce bottle Rouses Hot Sauce

3 ounces Cajun Power Garlic Sauce

1 bag small red potatoes (about 3 pounds)

1 bag yellow onions (about 3 pounds), halved

6 lemons, halved

4 heads garlic, halved

1 stalk celery, cut into large pieces

1-pound package Rouses Smoked Sausage, cut in chunks

8 ears frozen mini corn on the cob

1 package (about 10 ounces) whole white button mushrooms

1 large bag ice

80-quart boiling pot

*Weather permitting

HOW TO PREP:

Open the sack of crawfish and pour them into a large galvanized tub or ice chest. Add enough water to cover the crawfish and allow them to move around a bit. Keep crawfish in a shaded area while preparing for the boil (they don’t like sunlight; that’s why they burrow into the ground).

Place basket in pot and fill halfway with water. Add all the seasonings, spices and hot sauce. Add the potatoes, onions, lemons, garlic, celery and sausage. Place the lid on the pot and set the propane burner on high. When the pot begins to steam, that means it is boiling. Set your timer for 10 minutes. After 10 minutes, remove lid. Wearing gloves, transfer crawfish into slotted basket of boiling pot by hand. (Dump the water from the tub or ice chest.) Once you’ve added the crawfish, throw the corn and mushrooms on top. Replace lid. When the pot begins to

steam again, cook another 4 to 5 minutes, then shut off propane flame and remove lid. Stir with a cooking paddle to release heat from the pot. Add the ice, too, to help the crawfish absorb the seasoning and to stop them from continuing to cook.

While the crawfish are soaking, sample a few to see if more seasoning is needed. Soak for 10 to 15 minutes — the longer they soak, the more seasoning they will absorb. Pull the basket out of the water, let drain, and toss crawfish onto table covered with newspaper.

STOVETOP SHRIMP BOIL

The beautiful thing about a stovetop shrimp boil is that you don’t have to go through the fuss of a full-scale shrimp boil.

SERVES: 5

WHAT YOU WILL NEED:

½ bag Rouses Down the Bayou Seafood Boil

2-3 bay leaves

3-4 dashes hot sauce

2 teaspoons Cajun Power Garlic Sauce

½ cup Rouses Italian Salad Dressing

2 lemons

2 yellow onions

2 heads garlic

1 pack Rouses Smoked Sausage or Green Onion Smoked Sausage (optional)

5-10 small red potatoes

5 pounds wild-caught local Gulf shrimp

5-10 whole white button mushrooms

5-6 ears frozen mini corn on the cob 16-quart stockpot

HOW TO PREP:

Fill the pot no more than halfway with water (for a 16-quart pot, that’s 8 quarts) and turn burner to high. Add Rouses Down the Bayou Seafood Boil, bay leaves, hot sauce, Cajun Power Garlic Sauce and Italian salad dressing. Halve the lemons and onions, slice into the garlic halfway from the side to expose more of the cloves, and cut the smoked sausage (if using) into 1½- to 2-inch pieces. You can leave the potatoes whole if they are small. Otherwise, cut them into chunks. Add the lemon, onions, garlic, smoked sausage and potatoes to the pot, and bring the water to a boil. Let it boil for 10

minutes. Remove the lid and add the shrimp, mushrooms and frozen corn. Replace the lid. Once you see steam coming out, it means the water is approaching a boil. Start your timer. Two minutes later, kill the heat and toss in some ice. You may have to go an extra 30 seconds to a minute more for larger shrimp. You’ll know the shrimp are ready when they are separating from their shells, making them easier to peel. Let the shrimp soak for 10 minutes before removing from the water or draining.

HOW TO BOIL GULF SHRIMP SERVES: 6-8

WHAT YOU WILL NEED:

10-15 pounds fresh wild-caught Gulf shrimp

1 (4-pound) bag Rouses Down the Bayou Seafood Boil

1 bottle Rouses Italian Salad Dressing 2-3 bay leaves

1 bag small red potatoes (about 3 pounds)

6 lemons, halved

8 ears frozen mini corn on the cob

1 large bag of ice

32-quart boiling pot

HOW TO PREP:

Fill a 32-quart boiling pot halfway with water. Add the Down the Bayou Seafood Boil, Italian dressing, bay leaves and potatoes. Place the lid on the pot and set propane burner on high. Bring water to a rolling boil. Continue boiling for 10 minutes. Remove the lid and add the shrimp and corn. Continue to cook.

Watch for the first signs of the water approaching a boil (when it is just starting to steam and bubble), then check to see if the shrimp are separating from their shells (if they peel easily, they are done boiling), then shut off the flame. Really, you’re looking at only about 2 minutes. Immediately add bag of ice to the pot to stop the shrimp from cooking. Overcooking the shrimp will result in the shells sticking to the meat, making them difficult to peel. Let shrimp soak for 10 minutes before removing basket from water. Drain and serve.

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Official Partner of the New Orleans Saints

Krewes Control

by David W. Brown

On Saturday, February 8, New Orleans will host the first ever pre-Super Bowl parade, concluding a week of festivities that culminate in Super Bowl LIX at Caesar’s Superdome. The parade runs from 10 a.m. to noon, beginning on the corner of Esplanade and Decatur, moving through the French Quarter and down Decatur to Poydras Street, then ending in the Warehouse District on St. Charles Avenue. The floats will be Super Bowl-themed and include all the things that make New Orleans parades special, including high school and college marching bands, local marching krewes and NFL-themed throws.

The man behind the spectacle is Barry Kern, the third-generation president and CEO of Kern Studios and Mardi Gras World, the city’s oldest and largest float-building company that is responsible for much of Carnival season in New Orleans. Kern Studios builds the floats for 18 Mardi Gras krewes annually — not counting the major parades they organize and run around the city, and beyond.

“My first memory of Mardi Gras is riding in the parades as a small boy, maybe five or six, with my dad,” Kern told me. “He would always ride in the front, because not only do we design the parades, but we also operate them for our customers. I can also remember going to parades with my mom when they still went through the French Quarter.”

Mardi Gras in New Orleans is essentially an interactive theatrical production that’s spread across an entire city. It’s an art form

perhaps not fully appreciated in its scope or scale. “The thing that’s interesting and unique about New Orleans parades — the thing that puts them in a whole different category from other parades — is that you don’t really have spectators at Mardi Gras parades. You have participants. We actually toss things off of the floats, and everybody is catching beads and interacting with people on the float as it goes by. Then there’s a band going by and everybody’s dancing and having a good time.”

It is an experience completely unlike parades anywhere else, where people simply stand there and watch. “Parades in other places are spectator events, basically. I’ve gone to parades all over the world, but even going to see something like the Rose Bowl parade, it’s pretty, but it’s not exciting,” declared Kern.

Another thing that makes Mardi Gras in New Orleans special, he adds, is that it’s

non-commercial. “Coca-Cola, Budweiser (or whoever) is not writing a check for it. Mardi Gras is for the people that ride the floats. They put this on for themselves and their family and their friends. It just so happens that the rest of the world comes and visits to see us do it right.”

The Kern family got started in the Mardi Gras business in 1932, when Kern’s grandfather, Roy, built his first float on the back of a garbage wagon. New Orleans parades might feel spontaneous, but they take meticulous planning years in advance.

“We have two krewes we still need to finish for Mardi Gras in 2026, and then we’ll roll straight into doing the 2027 designs,” Kern says. The sheer number of artists that need to come together for a Mardi Gras parade are mind-boggling: designers, painters, woodworkers, sculptors, welders and florists, to name a few. “We have close to 10,000 people riding our floats in New Orleans

alone, on 210 floats in three different neighborhoods, being pulled by somewhere in the neighborhood of 140 tractors. Bringing all this stuff together, for us, it’s an art and a science.” Then there is the coordination with local law enforcement to help block off parade routes and keep things moving safely. When a parade is finished, the floats have to be cleaned and either prepared for subsequent parades, or stored for the following season.

“There’s no other city on Earth that even comes close to doing what New Orleans does,” Kern explained. “Our culture is fully represented when all these things come together for Mardi Gras. It’s the floats, the throws, the people, the crowds, the families, the bands. One thing New Orleans does really well is entertain people. We excel in it, and we revel in that. Where else in the world is it more important to be the head of the band than the quarterback of the football team? And all this really creates something that’s just unbelievable.”

Kern’s father, Blaine, was adamant that Mardi Gras be democratized: He firmly believed it should be everyone’s celebration, and it should involve the whole city. Everyone should have a little ownership of it, and everyone from every walk of life should be represented. “It is so diverse, and it’s such a reflection of what the city is. And I think that’s why people love to come to New Orleans. We’re the one place in the world where you can come and look around and say, man, these people really enjoy life.”

The work of Kern Studios isn’t limited to New Orleans. The company contributes to parades and exhibits in almost every major

theme park in the world, from Disney’s myriad global resorts, to Universal Studios, to Six Flags, and beyond.

“The parade that we do at Universal Studios in Orlando, this is its 30th year,” Kern said. “It’s the longest-running show in the history of Universal, and it gets the best guest satisfaction ratings of any parade that they do. It’s basically Mardi Gras. They turn Universal Orlando into New Orleans and have New Orleans bands, New Orleans food, parades and major concerts. They bring all these people from New Orleans, and us to put on the parades. No one else knows how to do it right.”

When the city was selected to host Super Bowl LIX, Kern was ready to throw a parade. It would be the first ever pre-Super Bowl parade, but would not be the first one that’s football-themed. In 2010, New Orleans celebrated “Lombardi Gras” to celebrate the Saints winning the Super Bowl. New Orleans was already primed to celebrate. It was a mere five years after Hurricane Katrina, and only one week before Mardi Gras. When 800,000 fans showed up, it was a lesson to the rest of the country about how New Orleans celebrates sports achievements.

“We called it Dat Tuesday,” said Kern. “It was so, so incredible because when I started planning the parade in my mind, I didn’t know we were even going to the Super Bowl. But we’d had such an incredible season that I started letting people know we really need to do a parade for the team — they had done so much for us and the city.” He spoke with Ed Muniz, who

was the captain of the Krewe of Endymion, about potential routes.

“We didn’t know how many people would show up because we didn’t know we were going to be in the Super Bowl. We certainly didn’t know we were going to win!”

Muniz told him about the time Richard Nixon had visited New Orleans when he was president. The city wanted to do a little parade for Nixon downtown and make him feel like he was really popular. “But he really wasn’t that popular around here,” Kern said. “So they made the route really, really small — like one block.” The idea was that everyone would gather along the tiny parade route, and the crowds would look enormous. “And man, Nixon saw all these people, and to him, it looked like it was actually something good!”

So, they decided they would do something similar for the Saints parade. They would keep the route nice and short, because they didn’t know what was going to happen. And then the Saints won Super Bowl XLIV.

“Oh my God, man, it’s like we literally almost sank the town. There were so many people that traffic on one side of the city was backed up to Gonzales, and traffic on the other was backed up to Slidell. It was insane the number of people trying to come into New Orleans to celebrate.”

The Greater New Orleans Sports Foundation, which is responsible for bringing all the major sporting events to the city, approached Kern about doing a parade for Super Bowl LIX. “You know, I was obviously like, ‘twist my arm!’” he said, laughing.

The idea for a pre-Super Bowl parade emerged from the success of Lombardi Gras, and from the following season’s NFL Kickoff Game, which New Orleans

Ninette Maumus/Alamy

Barry Kern portrait photo by Scott Threlkeld, The Advocate

the reigning Super Bowl champion. “For our NFL kickoff concert, we had Taylor Swift performing in front of Jackson Square. That was our entertainment — can you believe it? And instead of just doing a concert like other cities do, we also had a parade. It got the best ratings ever, and we decided: The next time the Super Bowl comes to town, we’re doing a parade.”

The first ever Super Bowl LIX Host parade king is Todd Graves, the CEO of Raising Cane’s Chicken Fingers. “With Super Bowl LIX being hosted in New Orleans, we really wanted to bring the full Louisiana experience to visitors and viewers, which includes a fun parade, great food and unique culture,” he said. Graves was born in New Orleans, raised in Louisiana, and founded Raising Cain’s in Baton Rouge in 1996. The host committee nominated him to represent what’s possible in Louisiana, and to be the spokesperson for business opportunities within the state. “Whether you’re looking to start a business, grow an existing business or even host an event, we have everything you need to be successful right here in Louisiana. I’m honored that they would like me to represent our great state, and all that it offers and stands for,” Graves told me.

Especially during Super Bowl week, his workload isn’t light. He will be part ambassador, part salesman, driving awareness of not only the parade, but of Louisiana and its culture and opportunities. “In terms of the parade itself, in typical New Orleans fashion it’s going to be a lot of fun! I’ll be throwing over 100,000 throws including custom beads with my face on them, and I will be encouraging everyone in the crowd to get excited about the Super Bowl.” He will also be tapping into his network of celebrity friends that he’s invited to join him on the float. “They’ll post on social media to their

and the parade will be broadcast live, so the world will be tuning in to see what we’re all about.”

This isn’t Graves’ first time in a parade, or even reigning as king. He is a longtime rider in Bacchus and former king of the Mystick Krewe of Louisianians’ Washington, D.C. Mardi Gras celebration. Though it’s tough to pick a favorite moment until now, he said, it was wild to ride in Bacchus with Drew Brees as king after the Saints won Super Bowl XLIV. “That was pretty special,” he said. “Over the years, I’ve introduced close friends from around the world to the tradition of Mardi Gras and brought them to ride in the parades with me. It has been special to share our Louisiana culture far and wide because there is truly no other tradition or place like it.”

Because this is the first time that there’s ever been a parade leading up to the Super Bowl, there is a lot of excitement built into the event, said Jay Cicero, the president and CEO of the Greater New Orleans Sports Foundation and the New Orleans Super Bowl LIX Host Committee. “Not everybody gets to go to the game: Super Bowl tickets are pretty expensive. The parade is something that gives the locals a chance to participate and get a sense and feel for the Super Bowl, and be a part of it for free.”

Cicero added, “I’m really looking forward to seeing New Orleans celebrate.”

As for Kern, between the Super Bowl, Mardi Gras and his company efforts to bring New Orleans to the world, he doesn’t get much of a break — and he doesn’t want one.

The

Chicken Chase

ARROW-CIRCLE-RIGHT Forget beads — across Acadiana, revelers are looking for a different catch at the Courir de Mardi Gras (or “running of the Mardi Gras”). This tradition, with roots tracing back to France, features costumed revelers going house to house, singing (often accompanied by fiddles, accordions and guitars), dancing, chasing chickens and collecting ingredients for a communal gumbo. These days, the chicken chase is mostly for fun, but the spirit of the celebration remains as vibrant as ever.

From the roux to the ingredients to the recipes, find everything you need in our Gumbo Guide at www.rouses.com.

“It’s very fulfilling to be able to bring happiness and joy to so many people by bringing these floats down the street,” he said. “We get paid to bring people joy. Yeah, I think we’re pretty lucky to be doing this.”

Mardi Grass

ARROW-CIRCLE-RIGHT The Superdome’s original artificial turf, called ‘Mardi Grass,’ was custom-designed by Monsanto—the same company that developed AstroTurf, the first artificial playing surface for sports. This turf was specially created to meet the unique needs of the Superdome.

Cold

Fried Chicken on

ARROW-CIRCLE-RIGHT Besides king cake, what’s the most popular Carnival food? If you don’t know the answer, you’ve clearly never been on the parade route early on Mardi Gras morning, where revelers are eating Rouses Markets fried chicken for breakfast. Our fried chicken is a year-round favorite — but it’s never more popular than during Mardi Gras. It’s delicious hot, cold or at room temperature; easy to transport (no cooler needed); and requires no plates or utensils.

Plan ahead — place your large fried chicken orders early!

Float photo by Romney Caruso

Courtesy of Kern Studios

Ice cream floats get an update for Mardi Gras. Add liquor for an adult version that’s perfect for the celebration.

PURPLE: Vanilla ice cream, Grape juice, Rouses Italian Sparkling Water, Optional: Vanilla vodka and crème de cassis (a blackcurrant liqueur) | GREEN: Lime sherbet, Rouses Italian Sparkling Water, Optional: Vodka | GOLD: Vanilla ice cream, Rouses Sparkling Pineapple Coconut Water, Pineapple chunks, Whipped cream

KING CAKE BREAD PUDDING

SERVES: 8-10

STORAGE: Store in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze the bread pudding in a freezer-safe container for up to 2 months.

WHAT YOU WILL NEED:

10 cups dry traditional iced king cake, cut into ¾-inch chunks

1 cup granulated sugar

9 large egg yolks

1 tablespoon pure vanilla extract

1 tablespoon cinnamon

¾ teaspoon salt

2½ cups heavy cream

2½ cups whole milk

2 tablespoons butter, melted

Purple, green, and gold sugar, for decorating

Sweetened condensed milk or vanilla ice cream, for serving

HOW

TO PREP:

Adjust oven racks to middle and lowermiddle positions and preheat oven to 325◦F. Grease a 9"x13" baking dish with butter, shortening, or nonstick cooking spray. Spread king cake chunks in a single layer on 2 rimmed baking sheets. Bake, tossing occasionally, for about 15 minutes, until dry but not browned, switching trays from top to bottom racks halfway through. Cool king cake chunks about 15 minutes; set aside 2 cups.

Whisk sugar, egg yolks, vanilla, cinnamon and salt together in large bowl. In a slow thin stream, whisk in cream, then milk, until combined.

Fold in 8 cups cooled king cake chunks. Transfer mixture to 9”x13”″ baking dish and let stand until soggy, about 30 minutes, pressing king cake occasionally into custard so that chunks absorb more liquid.

Spread 2 cups reserved king cake chunks evenly over top of soaked mixture and gently press to flatten into the custard. Using pastry brush, dab melted butter over top of unsoaked king cake pieces. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set and is not easily jiggled when shaken, about 50 minutes. Transfer to wire rack and cool until pudding is set and just warm (not piping hot), about 45 minutes.

Cut the bread pudding into squares and decorate with purple, green and gold sugar. Serve with sweetened condensed milk or vanilla ice cream.

ARROW-CIRCLE-RIGHT We can’t imagine having leftovers of our traditional king cake, but if you do, here’s how to turn it into a fabulously gooey, purple, green, and gold bread pudding.

Photo by Romney Caruso

The Knife Stays in the Box

ARROW-CIRCLE-RIGHT When you cut the king cake, do you leave the knife in the box or take it out? For most of us, the knife stays in the box. After all, the cake needs to be easily accessible; and when that king cake craving strikes, you shouldn’t have to waste time hunting for a knife!

Our King Cake Krewe bakes over 600,000 king cakes each year, including filled, gourmet and traditional varieties — the recipe for our traditional king cake dates back nearly 65 years. All our king cakes are baked fresh in-store. We ship anywhere in the continental U.S.

MoonPies

ARROW-CIRCLE-RIGHT During the monthlong Mardi Gras season, over 40 parades roll through Downtown Mobile and the surrounding areas. At every parade, the prized catch is a MoonPie. This tradition began in the 1940s and 1950s, when float organizers sought a softer alternative to Cracker Jack boxes. MoonPies quickly became Mobile’s favorite throw, with more than 500,000 tossed at Alabama parades each year. Today, you might catch one at just about any Gulf Coast parade — along with a pair of beads, of course. You can also catch a box (or an individual MoonPie) at any Rouses Market — we sell them year-round.

doctor’s orders

by David W. Brown

Brian “B-Spot” Pollard has what he calls “one of the hardest jobs” at Mardi Gras this year. As the 2025 Witch Doctor of the Zulu Social Aid and Pleasure Club, one of the oldest and most beloved Mardi Gras krewes in New Orleans, he is responsible for the safety and good health of the King and members of Zulu — and for good weather on Mardi Gras day.

“The Witch Doctor shakes his bones to keep the good weather coming!” Pollard said.

He joined Zulu in 2017, after spending decades wanting to be a part of it. He had many friends who were part of the club and, as a 24-year veteran of the New Orleans Police Department, had seen Zulu and other krewes up close.

“Working on the police department and working Mardi Gras, it was always a dream of mine to actually become a member and actually ride in the Zulu parade one day,” he said. Seven years ago, when he moved from being a full-time police officer to a reserve officer, he had an opportunity to get more involved in Mardi Gras, he explained, and checked “Join Zulu” off his bucket list.

Zulu, founded in 1916, is famous for its eight main characters, including King Zulu — the only king of any Mardi Gras krewe who is elected by the krewe’s members — the Big Shot, the Witch Doctor, the Ambassador and others.

“This year, I was voted Witch Doctor by the membership,” he said. “You have to get the approval from some of the former Witch Doctors that they’re going to support you, and they put it to a vote.”

The tradition of praying for good weather for Mardi Gras is long-standing. But this year, with the Super Bowl coming to town, the Witch Doctor has a new task: praying for good weather

by

on Super Bowl Sunday. Even though the Superdome is an indoor arena, hundreds of thousands of people have to come and go, and they’ll be out in the weather, whatever that weather turns out to be.

“I figured, if the Witch Doctor can do it for Mardi Gras, he sure can do it for the Super Bowl!” Pollard said.

In addition to keeping New Orleans safe as a police officer — and the sun shining during Carnival season — Pollard has long been a prominent community member in New Orleans. The same year he moved to the reserve force and joined Zulu, he also began working at Guste Homes, a housing development in the Central City neighborhood that serves about 700 residents.

“We have a facility there that houses about 300 elderly and disabled citizens of the city. I’m the chief of staff over there. I’ve also started a couple businesses, including the B-Spot Terrace Lounge, which is a bar and lounge in Algiers, with some great food attached to it.” He also runs a consultancy, where he works with companies such as Rouses Markets.

“This is all a great, unexpected pleasure,” he said. “Some of the fortunate things I’ve been able to do on this long journey we call life.”

Pollard played a key role in bringing Guste Grocery, a Rouses Community Market, to the 12-story Guste High Rise Apartments. The store provides underserved residents with convenient access to fresh food, enhancing quality of life and making a lasting impact on the community.

Photo

Romney Caruso

JAMBALAYA

SERVES: 18-20

COOKING TIP: Use leftover Rouses Fried Chicken (or Rouses Rotisserie Chicken) instead of raw chicken thighs. Simply shred the meat, discard the skin and bones, and stir the shredded chicken into the pot right before adding the rice.

STORAGE: You can store leftover jambalaya safely for 3 to 4 days in the refrigerator or up to 3 months in the freezer.

WHAT YOU WILL NEED:

1 12-ounce package Rouses Hickory Smoked Bacon, diced

3 pounds Rouses Smoked Green Onion Sausage, cut into ½-inch slices

3 pounds boneless Boston butt pork roast, diced into bite-size pieces

Salt and pepper, to taste

3 pounds boneless skinless chicken thighs, diced into bite-size pieces

Cajun seasoning, to taste

3 (32-ounce) containers of Rouses Fresh

Cut Seasoning Mix (or 32 ounces of a blend of onions, bell pepper, celery, garlic, parsley and green onions, finely chopped)

3 bay leaves

2 (10-ounce) cans original Ro-Tel Diced Tomatoes and Green Chiles

2 (32-ounce) containers unsalted chicken stock

1 (32-ounce) container unsalted vegetable stock

2 tablespoons of granulated garlic

3 pounds of uncooked Rouses Parboiled Rice

Finely chopped fresh flat-leaf parsley, for garnish

HOW TO PREP:

Add bacon to a large cast-iron jambalaya pot (10-quart or larger) and cook over medium heat until just crispy, 8 to 10 minutes. Remove bacon and place on paper towels to drain. If you feel that there’s too much oil left in the pot, blot some of it out with paper towels.

Brown the sausage in the bacon fat, stirring slowly with a long wooden spoon to build color. Transfer the sausage to paper towels to drain, using a slotted spoon so the rendered fat drips back into the pan. Season the pork with salt and pepper. Brown the pork until tender and lightly crispy, stirring slowly with the wooden spoon to build color. Transfer to plate when done.

Season the chicken with Cajun seasoning and add it to the pot. Brown the chicken, then add the fresh cut seasoning mix and sauté until the onions in the mix are translucent, about 7 to 10 minutes. Add the bay leaves, and sauté for an additional 3 to 4 minutes.

Return the reserved pork, smoked sausage, and bacon to the pot, along with the Ro-Tel. Stir in the chicken stock, vegetable stock, granulated garlic, and additional Cajun seasoning to taste. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium. Let it cook for 10 to 15 minutes.

Add the parboiled rice to the pot and stir until the rice is completely covered with the liquid. Cover the pot. When you see steam escaping from under the lid, reduce heat to a simmer. Let simmer for 20 to 25 minutes. Do not remove the lid during this process. Remove the cover and stir the jambalaya to combine all the flavors. Remove the bay leaf and discard.

Top jambalaya with chopped parsley before serving.

Salute!

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