Super Bowl Gumbo…a tradition unlike any other

Jeff Howard shows his gumbo the love hours before the start of Super Bowl XLIII.
When it comes to Super Bowl traditions the NFL Network is in its fourth year of keeping foodie traditionalists happy. Jeff Howard’s Super Bowl Gumbo, prepared in a five gallon batch complete with six pounds of andouille sausage, chicken, and gulf shrimp, has become a mainstay on Super Bowl Sunday for the past four years. For more than a decade, generator services provider Aggreko cooked up a batch of gumbo, in part because it is based in Louisiana and anyone from Lousiana loves making and sharing gumbo. But four years ago the company wasn’t present at Super Bowl XL in Detroit. There was an outcry from the faithful and Howard stepped in to fill the void–with some help from an Emeril Lagasse recepie. This year’s batch hit the stove top on Saturday evening at 5:30, with Howard whipping up the rue and adding some vegetables to build the base. “You know you’re heading in the right direction if it smells like saltine crackers,” says Howard, who spends the rest of his time working as NFL VP of operations and engineering. Another secret to his gumbo success? Using chicken stock and sausage and gulf shrimp straight from Louisiana. Rumor has it Aggreko, back on site at this year’s game, is whipping up its own batch as well. Sounds like Bud Bowl will need to step aside for Gumbo Bowl.



“We built this with NEP for Super Bowls,” adds Tim DeKime, NBC director for NFL operations. “ND4 will work as tape release and all the camea feeds will go through ND3.”






