Learn About New Orleans' Culinary Staples Before addo's Saints vs Seahawks Brunch

During the 2019 Monday night Football season premiere, the New Orleans Saints battled the Houston Texans down to the wire in what became an early game of the year candidate. Will Lutz nailed a 58-yard game winning field goal to yoink a victory away from the clutches of defeat as the last seconds ticked off the clock. This was a game the Saints were losing for the vast majority and had to claw back from a awful start. That game is a kind of microcosm of what has become a mantra for the Saints and the city of New Orleans, you may be down, but you’re never out. While the city still works its way back from Hurricane Katrina, it’s certainly taking long productive steps in the right direction, which is evident by the city’s blossoming food economy. New Orleans’ food scene may be publicized as ever before because foodie subcultures and content have exploded throughout the internet, but this region has been a destination for ravenous eaters for a long time because its core ingredients, dishes and techniques rival any in the world. Chef Eric Rivera will showcase his southern cooking prowess at addo when the Saints head to enemy territory to take on the Seahawks at Century Link.

Pack the stretchy jeans and get ready to eat cuisine coming from a place steeped in historical significance from the role the port city played in through the civil war to the French architecture left over from the 19th century when The United States conned the Louisiana Purchase (827,000 square miles) from France for a mere $15 million.

New Orleans is the land where diets die, there’s not point in traveling to the Crescent City if you’re preparing diligently for bikini season. The food tends to be as dense and rich as its history, many of its most popular dishes start with a rice, namely, gumbo and jambalaya. Gumbo is a type of stew that tends to be a combination of onions, peppers, celery, creole seasoning, and sausage served over rice. Jambalaya is rice slow cooked with chicken or sausage along with tomatoes, more creole seasoning and the above-mentioned so-called holy trinity of New Orleans base ingredients (onions, celery, and green bell peppers).

If there’s one thing that that Seattle and New Orleans have in common (besides shorter than average Superbowl winning quarterbacks) it’s the prolific availability of seafood. Being a port city lends its hand in not just imports and exports, but in incredibly fresh ingredients and lots of experience preparing them. Crawdad pots stuffed with corn and potatoes, oysters on the half shell, (oysters served raw) and barbecue shrimp that never touch a barbecue; rather they’re sautéed in garlic, butter and worcestershire sauce. Not to mention the fried chicken, po’ boys, and beignets that round out a filling lineup that most cities can’t match.

Chef Eric will pit Seattle’s and New Orleans’ food culture in a battle royal that takes place on your plate. You can buy your ticket for addo’s Saints vs Seahawks brunch here (click).

 Written by Jonathan Olsen-Koziol