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Ideas on what to eat no matter which Super Bowl team you support
Stryjewski says he does them in crab boil — a commercial spice blend — hot sauce, lots of garlic, lemon, onion, potatoes and artichokes, and lots of salt.
Louisiana crawfish — which resemble small lobsters — come live in 14-to 18-kilogram (30-to 40-pound) sacks. Most cooks figure 1.5 to two kilograms (three to four pounds) per person, especially with the extras like potatoes and artichokes. When it’s in season, corn also is added to the boil.
Once cooked, the entire contents is dumped on a newspapercovered table and everyone digs in. Stryjewski would cook them in the afternoon and eat them before the game.
Chef Lazone Randolph of Brennan’s Creole restaurant in New Orleans’ French Quarter, says his must-have regional grub for a Super Bowl party includes:
— Roasted baby back ribs — “Not barbecued. Roasted in the oven until the meat falls off the bones,” he says. “I make them spicy, hot, dry spices, lots of garlic.”
— Spicy potato salad with Creole mustard — a hot and spicy mustard in which the mustard seeds are crushed and mixed with garlic and other spices — and lots of pickles.
— For halftime, he suggests oyster po’boys — the oysters are lightly breaded and fried — dressed with lettuce and tomato on crusty French bread.
This March 2006 file photo shows freshly boiled crawfish being poured into a bin at the Big Fisherman store in New Orleans.