Twenty members of the New Orleans Saints were hosted by the Touchdown Club of New Orleans for the annual “Superboil” rookie crawfish dinner at the Harahan Lions Club. The players were joined by Head Coach Sean Payton, who all took their time mingling with passionate fans and signing autographs.
The newest members of the Black and Gold got their introduction to New Orleans cuisine as they were greeted with large portions of crawfish and all of the standard accompaniments. Fans gathered around each player, carefully instructing most of the rookies on how exactly to eat the Louisiana staple.
Though some players, including former Tulane quarterback
“Having gone to Tulane, I’ve enjoyed plenty of crawfish and have come to love New Orleans, the culture and the cuisine,” said Griffin. “But this is a really great opportunity to come out and enjoy those aspects of the city while spending time with the best fans in professional football. This event is a lot of fun and it’s great to be able to spend some time with my teammates and fans.”
Most of the group, however, turned to Griffin or other players from the region when faced with their first crawdad.
Saints first round draft pick, safety
“I had plenty of them back in Texas but they were very good tonight and I really had a good time here with the fans and some of my teammates,” said Vaccaro. “The Saints fans have been so welcoming. I’m really blessed to be here, and with this amazing fan base. What more can I ask for?”
Following the meal, Coach Payton addressed the crowded room of around 300 loyal fans and supporters while introducing the newest Saints, as he has since he arrived in New Orleans in 2006.
“This is something we’ve done every year since I’ve been here and it is a great chance for the fans to meet some of our newest class of players,” said Payton. “Every year we do this and it falls on a different day on the calendar. This year it falls right in the middle of these OTAs (Organized Team Activities) and it is really exciting to be back.”
Coach Payton provided a glimpse into the team’s offseason planning and workout schedule, while staying conscious of the week’s OTAs.
“We have a lot of work ahead of us but we’ve had a real good start,” said Payton. “But I’m not going to let them stay up too late because we’re going again in the morning.”