New Orleans is the host city of this year's Super Bowl — and if you're throwing a party to celebrate the big game, you may want to incorporate some of the Big Easy's culinary flavors into your offerings.

Fox News Digital reached out to chefs in New Orleans for some dishes that are sure to score a touchdown at Super Bowl parties this year.

Whether you're rooting for the Kansas City Chiefs or the Philadelphia Eagles, adding these Creole seasonings, seafood dishes, spicy bites and more can send your party spread soaring and leave a mark on your guests.

HOW TO WATCH SUPER BOWL LIX BETWEEN CHIEFS, EAGLES STREAMED ON TUBI

Here are four dishes to consider.

This comforting favorite can feed a crowd of football fans. 

With shrimp, blue crabs, shucked oysters, chopped vegetables, seafood stock and more, this dish was created by Donald Link, a James Beard Award-winning chef with the New Orleans-based Link Restaurant Group — which includes Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche, La Boulangerie and Giannacan. 

"Growing up in southwest Louisiana, there was always a pot of gumbo simmering on Super Bowl Sunday," Link told Fox News Digital. 

EAGLES FAN FAVORITE IS PHILADELPHIA'S SIGNATURE SANDWICH, NO PEPPERS INCLUDED

The gumbo can be prepared while you're watching the pregame coverage. 

Then, once the guests arrive — serve it up and catch their winning reactions. 

NOT JUST FOR KIDS: NFL PLAYERS LOVE A SURPRISING CHILDHOOD SNACK FOR 'FANS OF ALL AGES'

Relying on sweet, sautéed onions and a rich sour cream-mascarpone base, this party dip is delicious and can be served with potato chips or spicy cheddar crackers, Link said. 

This dip comes together by combining ingredients such as onions, mascarpone, mayonnaise, sour cream and a spice blend found in most pantries. 

KANSAS CITY HOME TO AMERICA'S BEST BARBECUE, CHEFS CLAIM: 'OUR VARIETY MAKES US UNIQUE'

"I grew up with an extremely large extended family, so you could always expect to see rooms covered in deviled eggs, boudin, chips and onion dip around the room and, of course, a lot of bowls of gumbo, especially after our annual football game with my uncles," Link recalled.

It's a tradition he's carried on for 37 years, he said.

"One year, I actually gave up Super Bowl tickets because I couldn't stand the idea of not making my gumbo and canceling the annual party."

Ryan Pearson, executive chef at Couvant inside The Eliza Jane hotel in New Orleans, told Fox News Digital that chicken wings with a Big Easy spin can be a party favorite. 

THIS NFL CITY HAS THE COUNTRY'S BEST CHOWDER, RESTAURANT OWNER PROCLAIMS

"Chicken wings with a sauce made from reduced Crystal Hot Sauce, honey and butter are, simply put, delicious," Pearson said. 

"The dish is using beloved southern ingredients, so it feels elevated without being too much work." 

The southern twist uses Crystal Hot Sauce, which has been a New Orleans staple since 1923.

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

"My mom used to say, 'Add Tabasco for heat. Add Crystal for flavor,'" the New Orleans chef said.

A change of play on a burger creates a cool party dish that pays tribute to the culinary fame of New Orleans. 

Mark Bucher, a "Taste of the NFL" chef, restaurateur and owner of Medium Rare in New Orleans, uses Andouille sausage to elevate this festive dish, he said. 

Some cocoa powder, cinnamon and hot picks like chili powder and cloves create a stirring flavor combination, said Bucher. 

The burger sauce can be blended from a few pantry condiments on hand — but the final play is adding Frito's on top for the crunch, he added. 

For more Lifestyle articles, visit www.foxnews.com/lifestyle

"Chili is a tailgate classic but adding it to a burger turns up the flavor while keeping it fun and accessible," Bucher told Fox News Digital. 

"With the savory heat from the Andouille sausage and the tangy punch from the vinegar and spices, these burgers are built to hold up against a day of game-watching. It's that perfect mix of hearty, satisfying comfort and big flavor that makes it the ideal dish for a Super Bowl party."

The burger sauce also adds a bit of tang and crunch to balance the richness of the chili, he said.

The tennis drink that was a game, set and match at last year's U.S. Open now has a counterpart from down under.

Grey Goose, which served as the official beverage sponsor of the U.S. Open, recently inked a deal with the Australian Open and has created a cocktail that organizers hope will rival that of the Honey Deuce.

The Honey Deuce was a viral sensation during last year's U.S. Open, becoming one of the most-searched drinks of 2024, according to Google.

HONEY DEUCE, US OPEN'S SIGNATURE COCKTAIL, OWES ITS ORIGIN TO HONEYDEW MELON BALLS

Aleco Azqueta, Grey Goose's global vice president of marketing, told Fox News Digital that the Australian Open's new signature cocktail, known as the Lemon Ace, is "made with locally inspired, seasonal ingredients, including fresh citrus, passion fruit and mint."

Azqueta said he hopes the Lemon Ace "will become to the Australian Open what the Honey Deuce has been to the U.S. Open: an icon of the tournament and an integral part of the fan experience."

But you don't have to travel to Melbourne, Australia, to experience it for yourself.

HONEY DEUCE SALES AT US OPEN REVEALED AS COCKTAIL EXPLODES IN POPULARITY

Grey Goose shared the drink recipe with Fox News Digital for all those who may want to make it at home.

1⅓ ounce Grey Goose Vodka 

5 ounces sparkling lemonade 

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

½ ounce passion fruit syrup 

Lemon zest 

Fresh mint 

1. Fill a chilled highball glass with cubed ice and add Grey Goose Vodka. 

For more Lifestyle articles, visit www.foxnews.com/lifestyle

2. Top with fresh sparkling lemonade and passion fruit syrup. 

3. Garnish with fresh mint and lemon zest.

For the perfect garnish, Grey Goose recommends using only the bright yellow zest of the lemon, avoiding the white pith underneath, which can be bitter.

To create a "spinning tennis ball" garnish, use a speed peeler to peel a wide section of lemon zest. 

Press down on the zest with a bottle cap to cut out a circular section and then carefully remove the garnish with a toothpick.

This recipe is owned by Grey Goose and was shared with Fox News Digital.

Customers recently noticed that Chick-fil-A's waffle potato fries seemed to be a little different. 

As it turns out, the customers weren't imagining things. 

The recipe for the fries changed last year, following testing for "over a year" in various markets, a spokesperson from the Atlanta-based fast-food restaurant chain told Fox News Digital. 

"We know Chick-fil-A fans love our waffle potato fries," Chick-fil-A spokesperson Bryan Malenius said. "Last year we made a slight adjustment to our waffle potato fries recipe, which offers the same great taste while also making our waffle potato fries stay crispier longer."

CHICK-FIL-A BRINGS BACK KEY LIME SEASONAL BEVERAGES ABSENT FROM MENUS SINCE 2019

The recipe now includes pea starch — which is used in coating the waffle fries, according to the Chick-fil-A website. 

The revelation about the updated waffle fry recipe sparked a lot of discourse online, with many people sharing their opinions on the product. 

On a Reddit page dedicated to Chick-fil-A topics, reactions to the change were decidedly varied, with many of the top commenters on a post about the change expressing negative opinions. 

"Love that they're crispier, but they are pretty bland now," Reddit user "Upstairs-Job-3092" said. 

Another user said the fries were a disappointment compared to the previous recipe. 

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

"They're terrible, and unlike their promotional materials say, they do not hold up well as they get cold. You have about a 5-minute window for good fries, and then boom. Mealy and bland," user "lysistrata3000" said. 

"They should have left well enough alone," the user added.

Multiple Reddit users said they preferred the less-crispy old fries compared to what is now being served.

"The new fries aren't necessarily bad ... but they're not necessarily good, either," user "Neat-Year555" said. 

The user continued, "They do travel better than the old ones. But the old ones were really good when they were fresh, whereas these are only OK even when fresh, which feels like a downgrade." 

For more Lifestyle articles, visit www.foxnews.com/lifestyle

Another user said the new fries "literally taste like oil" and that they stick together. 

"I'd rather take the soggier ones than what they did this time around," user "Algodeen" said. 

But some were in favor of the change.

"I noticed they're slightly more crispy, but I don't hate them. Still very tasty," user "crline3924" said. 

"I haven't noticed a difference. They're usually crispy at the two locations I go to," user "boomgoesthevegemite" said. 

During the Christmas season, many Mexican American families enjoy one particular dish: tamales. 

But how did this come to be? Why is this food, readily available all year, set aside for Christmas? 

The answer, multiple chefs told Fox News Digital, is somewhat complex.

CHI-CHI'S MEXICAN RESTAURANTS TO RETURN AFTER 20-YEAR ABSENCE

"Tamales have been a cherished part of Christmas celebrations for generations because they represent so much more than just a meal – they're about family, tradition and community," chef Richard Sandoval told Fox News Digital. 

Born and raised in Mexico City, Sandoval owns Denver-based Richard Sandoval Hospitality, which operates more than 60 restaurants around the world. 

Tamales, he said, are "labor-intensive" and are "often bringing families together in what's known as a 'tamalada,' where multiple generations gather to prepare and assemble them by hand." 

This, Sandoval said, "is a beautiful way to honor heritage, share stories and create memories during the holiday season." 

"The tamale itself, wrapped like a little gift in its corn husk, symbolizes the warmth and generosity of this festive time of year," he said. 

Tamales, said chef Pati Jinich of Washington, D.C., are both "everyday food" and "celebratory food." 

IT'S OFFICIAL: TACOS AND BURRITOS ARE MEXICAN-STYLE SANDWICHES, AN INDIANA JUDGE RULES

Jinich is a chef, cookbook author and the host of "Pati's Mexican Table" and "La Frontera" on PBS. 

"This is especially true during the holidays because we consider them to be delicious edible gifts," she said. 

One way to take some of the work out of making tamales, without sacrificing flavor, is to make them into a casserole, she said. 

"It is a tradition that my mother-in-law has passed down to me, since she has done this every single December. We have gone down to Valle de Bravo, Mexico, with them," she told Fox News Digital. 

This casserole, which features "layers of seasoned masa, a delicious filling, cream and cheese," can be prepped in advance and baked just before eating, she said. 

5 HOLIDAY TIPS FOR LIMITING YOUR DRINK CHOICES TO SAVE TIME AND MONEY

"It is also fantastic to bring along for a potluck," Jinich said. 

While she prefers chicken in salsa verde for this dish, "you can do any other tamal filling you like." 

Here's her recipe.

Vegetable oil (to grease the baking dish)

1 batch corn dough or masa

1 batch salsa verde

2 cups shredded cooked chicken

For more Lifestyle articles, visit www.foxnews.com/lifestyle

1½ cups Mexican crema or Latin-style cream, crème fraiche or sour cream

2½ cups (about 10 oz.) grated Oaxaca cheese mozzarella or Monterey Jack

1. Preheat oven to 400 degrees Fahrenheit.

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

2. Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. 

3. Set aside ¾ cup of salsa verde and combine the rest with the shredded chicken.

4. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer.

5. Cover with aluminum foil and place in the oven for an hour.

6. Remove from the oven. Carefully remove the aluminum foil and spread on the remaining ¾ cup of salsa verde. Top with the cream and cheese. 

7. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

This recipe is owned by chef Pati Jinich and was shared with Fox News Digital.