The Touchdown Club hosted a crawfish boil for its members and all the Saints' rookies on Tuesday.
The Touchdown Club of New Orleans introduced Saints rookies to the culture of the city with its 45th Super Boil on Tuesday, May 16 at the Harahan Lions Club.
The rookies participated in a second line, listened to jazz music and were treated to a tray (or even two) of boiled crawfish. The event, designed to bring Saints fans closer to the new faces on the team, set the tone for what the rookies will see from the Saints Nation. Club members took pictures with and received autographs from the rookies, along with enjoying the crawfish.
One player who seemed to thoroughly enjoy the experience was Marcus Williams. While dancing to the music, the team's second-round draft pick from Utah described that being able to live and play in New Orleans "is a dream come true." As the 6-foot-1, 202-pound safety saw the crawfish for the first time, he "thought it was a lobster, a baby lobster."
The Corona, Calif., native even sucked the head of a crawfish. "That's how you get the flavor," Williams said.
As the players entered the Super Boil, they were treated with a couple of dozen TD Club members second-lining. First-round draft pick Marshon Lattimore was caught off guard by the reception.
"It was funny," said Lattimore, a cornerback out of Ohio State. "It's real cultural around here. I like that kind of stuff."
The Cleveland native was not as wild about the crawfish as Williams. Lattimore defined them as just "all right." Lattimore said he is more focused on his upcoming season as he said one of his main goals is "helping my team win a Super Bowl."
Defensive lineman Trey Hendrickson said he enjoyed the experience. The third-round pick from Florida Atlantic said that the culture of New Orleans "is something that I am willing to embrace. I like the atmosphere and the comradery, there's a lot of history here."
Regarding the crawfish, the 6-foot-4, 266-pounder was excited about having the chance to sit down and "crack these bad boys open."
Travin Dural, a rookie free agent receiver from Breaux Bridge and LSU, was clearly more comfortable than most of the others with eating the crawfish. Dural tried his best with teaching the other players how to peel the crawfish. His main student was rookie running back Alvin Kamara, a third-round draft pick out of Tennessee.
"I gave Al some techniques and he's looking like a pro now," Dural said.