It’s the perfect trifecta: a Super Bowl, in New Orleans, during Mardi Gras season.

What better time to “Laissez les bon temps rouler” — “Let the good times roll”?

That’s what Victor Matthews, executive chef and owner of Black Bear Restaurant in Green Mountain Falls, will be doing. He should know how, being a Southern boy who spent years honing his culinary skills at top eateries in the Crescent City’s French Quarter of the Crescent City.

While the first major Mardi Gras parades already have hit the streets, things kick into high gear this weekend with the Super Bowl taking center stage Sunday.

“It is a party not to be missed,” Matthews said.

As Mardi Gras meets the Super Bowl, you can party like you are in New Orleans.

Two chefs at Springs Orleans in The Mining Exchange downtown who are well-versed in New Orleans-style cooking offered some ideas for a great party.

James Davis, executive chef for the restaurant, said, “I’d go with Po’boys. I’d love to come up to a platter of Po’ boys on game day.”

He explained that Po’boys are like a grinder or hoagie.

“It’s a sandwich that you can take on the go,” he said. “You can put anything you want inside the bread — fried oysters, blackened chicken, grilled fish or veggies. We make ours a little different here, with the addition of a spicy slaw.”

Jason Miller, executive chef for the hotel, said he would offer a “Creole-style Bloody Mary bar.”

The basis of the drink is a spicy tomato juice with an array of do-it-yourself garnishes to dress up the drink to your liking.“Of course, I’d have several types of Abitacq beer chilling, too. It’s been the most popular beer in Louisiana for at least 20 years. I’d have Turnbodog, a dark ale, and Purple Haze, a lager.”

Find both of those beersat Cheers Liquor Mart. Here’s a go-to recipe for making a batch of Po-Boys.

Matthews provides three more tasty options for enjoying a Big Easy bash.

No. 1: Hurricanes

Pat O’Brien’s famous French Quarter bar in New Orleansgave birth to this libation, which became so popular that a special glass was created to containfor it. It is made with dark rum, light rum, orange juice, pineapple juice and grenadine.

“I have about 10 versions,” Matthews says. “The strongest and most dangerous I call Katrina. This is Captain Morgan rum, Bacardi 151, fresh-squeezed OJ, pineapple juice and grenadine.”

No. 2: Cajun wings

Hot wings are ideal, and Cajun is the way to go. Here’s Matthews’ recipe: In a microwavable bowl, combine 1 tablespoon Tabasco, 1 teaspoon each granulated garlic and onion, salt, cayenne, and black pepper. Add a stick of butter and melt together. Toss in fried wings.

No. 3: Jambalaya

Matthews says jambalaya isn’t as difficult to make as gumbo or étouffée.

Sauté 1 pound sliced andouille sausage, 1 cut-up chicken, 1

2 pound shrimp, 1 cup chopped onions, 2 cloves chopped garlic, 4 large chopped tomatoes and 1 chopped green pepper. Add 2 cups long-grain rice (well rinsed) and 4 cups chicken broth along with a couple of bay leaves, many dashes of Tabasco and Worcestershire sauce, and some salt and cayenne. Make sure it is spicy.

Top it with a knob of butter, cover and pop in a 350-degree oven for 30 minutes or until the liquid is absorbed and the rice is cooked. Fluff and serve.

Game on.

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