With the Saints in the Super Bowl, I can’t help but think back to my own time in New Orleans, and in particular 1992 when the Saints had that great 5 and 2 start, then went on to loose an exciting wild card game.

I spent my Sundays back then making brick oven pizza in the French Quarter, watching the crowds fill the streets after the games through the restaurant windows, and manning the line with Chef Vic.

I went on to spend a fair amount of time with Vic, and let me tell you this man can flat out cook.  Chef Vic taught me as much as anyone in my culinary career, and he is a true gentleman, so when my thoughts turned to Jambalaya for the Super Bowl I knew I could count on him to share his winning recipe with Snooth.

If you ever find yourself in Baton Rouge, make sure to stop by Parrain's and say hello to Chef Ludovic.  Parrain's Seafood is conveniently located in the heart of Baton Rouge in the mid-city district. The restaurant opened in September 2001 with a commitment to bring the freshest Gulf Coast seafood to their, very discerning, audience. When you stop in order " The Whole Shebang " and an Abita, and make sure you tell them Snooth sent ya!

Meet Chef Ludovic

Chef Ludovic Gerrets was born and raised in New Orleans, Louisiana, into a restaurant family. His family owned 2 restaurants in the area; The Rockery Inn and Signorelli’s.  After attended Delgado’s culinary arts program, Chef Ludovic worked with many of the best chefs in the country: Chef Paul Prudhomme of K-Pauls, Chef Andrea Apuzzo of Andreas, Chef Susan Spicer of Bayonas, and Chef Theo Schoenegger of San Dominico (New York).  Since Katrina he has been the corporate chef for The Chimes, Parrains, and The Chimes East in the Baton Rouge area.