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Published January 26, 2010 Tie Game
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 1ST QUARTER: ORLEAN CUISINELive Crawfish From the Louisiana Crawfish Company
The Grub: A real-life sack of living, wriggling crawdads, along with a package of seafood
boil spices, a container of Creole seasoning and...some Mardi Gras beads. Throwing them at on-screen
cheerleaders will not produce results.
Why: Because nothing says N'awlins like a crawfish boil. And because nothing says Super Bowl party like sacrificing live creatures, over a fire, to the Gridiron Gods.
 2ND QUARTER: CANDY, MANFish Candies From Indy's Best-Loved Candy Shop
The Grub: Basically, the OG Swedish Fish. Except these were introduced about 100 years
earlier and hail from Madison, Indiana's famous 19th-century shop, Mundt's. Note: named for their shape and
not, thankfully, the content.
Why: You've got heavier, more rewarding treats coming (see below). Also, it pairs surprisingly well with ice-cold beer.
 3RD QUARTER: GUMBO SIZEDThe Gumbo Shop's Specialty
The Grub: A gallon (or half-gallon) of shredded chicken, andouille sausage and top-secret
seasonings bubbling in chicken stock, all from the legendary French Quarter spot.
Why: Because you can use halftime to prepare it. (No offense to Pete Townshend.) Also, the Saints down this stuff by the gallon during training camp—good enough for Reggie Bush, good enough for you and your fellow pigskin enthusiasts.
 4TH QUARTER: INDIANA JONES-INGWick's Hoosier Pies
The Grub: Old-fashioned sugar cream pies (known to locals as Hoosier Pies), baked and
shipped frozen from Wick's Pies in Winchester, Indiana. Be warned, though: Wick's smallest shipment consists
of a half-dozen pies. Consider it the touchdown of desserts.
Why: This is Indiana's State Pie. Only three states have designated a state pie (which is the one thing Indiana, Florida and Vermont have in common), which might leave you wondering what's wrong with the other 47.
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