Taste the Music: Festival-Ready Recipes
It’s festival season in Louisiana!
From smoky Cochon de Lait Po-Boys to creamy Crawfish Pasta, our unique festival foods tell the story of our culture. And, they’re just one more reason to cook with the good stuff – Blue Plate Mayo! When you’re not out “festing,” tune in to WWOZ.org for authentic Louisiana music including livestreams from the New Orleans Jazz & Heritage Festival. Then get festive in the kitchen with these Louisiana festival food and drink recipes and enjoy a taste of the bayou, no wristband required.
Grab a free koozie on your way into Jazz Fest.
We’re proud sponsors of WWOZ.org, the local radio station that broadcasts music live from the Fest, and the Blue Plate Crew will be out on the streets between Liuzza’s By The Track and the Sauvage Street Fest Entrance giving out lots of good stuff! Look for us on your way into Fest and grab some free merch including Blue Plate bandanas, tee shirts and koozies. See y’all there!
Look for the Blue Plate Crew on these Fest Days: April 24, 25 and May 1, 2
Fried Shrimp Po-boy
The classic Fried Shrimp Po-Boy is a mainstay served in everywhere in New Orleans from neighborhood corner stores to festivals to fancy restaurants.
Cochon de Lait Po-Boys
The Cochon de Lait Po-Boy is a Jazz Fest classic! Marinate some pork overnight and roast it on the grill in its own rich cooking juices for a homemade take on this fest favorite.
Crawfish Hand Pies
Louisiana crawfish hand pies are a taste of the bayou that can be made ahead of time and frozen. Brushing each pie with Blue Plate Mayo is an easy way to egg wash. That’s the good stuff!
Crawfish Pasta
Springtime in New Orleans is extra special because it’s both crawfish season and festival season. Combine the two and a big bowl of spicy crawfish and pasta in a cheesy cream sauce is sure to be close at hand.
New Orleans Crawfish Bread
This popular take on the famous New Orleans Jazz Fest Crawfish Bread features Louisiana crawfish tails tossed in a generously seasoned, cheesy cream sauce, all piled on French bread and baked in the oven.
Crabmeat Beignets
Fresh Gulf Coast lump blue crab with a creamy remoulade sauce makes these savory fritters a crowd pleaser for any occasion. You can also substitute with shrimp or crawfish.
Fest-Style Rosemint Iced Tea
From our friends at Luzianne® Tea, here’s their take on the Rosemint iced tea that’s a much-loved tradition at Jazz Fest. Although there’s no rose in the tea (the creator of the original festival tea named it for her mother), Luzianne Hibiscus Iced Tea gives it a lovely rose color. To make it a cocktail, add vodka or rum to taste.
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