Port of New Orleans President and CEO Gary LaGrange issued a challenge to Port of Seattle CEO Tay Yoshitani today, three days ahead of the New Orleans Saints and Seattle Seahawks NFC Divisional Playoff game.

The Port of New Orleans, in conjunction with the Louisiana Seafood Promotion and Marketing Board, is betting tasty, fresh Louisiana seafood with the Port of Seattle that the Saints will be victorious.

“The Who Dat Nation is on a roll, just like Louisiana,” LaGrange said. “In fact, we’re so confident in our boys in Black and Gold that we’re betting Louisiana seafood with the Port of Seattle on this game.”

The Louisiana seafood includes boiled crawfish, wild alligator and New Orleans-style barbecue shrimp. The barbecue shrimp are compliments of two-time Super Bowl champion and Louisiana native Jarvis Green’s New Orleans ShrimpHouse. The Port of Seattle has skin in the game, as well. Yoshitani is betting a Washington seafood sampler, including crab, salmon and halibut on the game.

“We’re flying the 12th Man Flag over the Port of Seattle headquarters all week,” said Yoshitani. “Get your seismographs ready — we know there’s going to be another earthquake at CenturyLink Field on Saturday. Go Hawks!”

LaGrange served as chairman of the American Association of Port Authorities (AAPA) in 2006 and Yoshitani is the current chairman of the AAPA.

Seaports throughout the nation are vital to the U.S. economy, supporting more than 13 million jobs and $650 billion in personal income. In fact, the Port of New Orleans itself is responsible for 380,000 jobs in the U.S. and $37 billion in national economic output.

“Ports produce a lot of economic firepower,” LaGrange said. “Just like the Saints high-powered offense and stifling defense, ports work together to make the United States competitive on a global scale.”

In Louisiana, one out of every 70 jobs is seafood related with a total economic impact of over $2.4 billion dollars. Louisiana seafood is known around the world for taste, quality and variety. When you enjoy seafood at home or in a restaurant, chances are excellent that it’s from Louisiana.

Nearly one-third of the domestic seafood consumed in the contiguous United States comes fresh from Louisiana waters. Louisiana is the number one provider of shrimp, oysters, crab, crawfish and alligator production in the United States and a close second in the harvest of fin fish.

“Louisiana’s warm, nutrient rich Gulf waters produce the best seafood on the market,” said Lt. Gov. Jay Dardenne. “Our state is No. 1 in landings in the continental United States and, in just a few weeks, our New Orleans Saints will be No. 1 in the National Football League!”