One of the great things about festival season in New Orleans is the food, and Jazz Fest is no exception. It's a great place to sample regional dishes and get a flavor for the city, which brings together so many different cultures and cuisines. Other than my all-time favorite Crawfish Bread, here’s a list of some of my other favorites:
Watermelon Limeade
Photo credit: Steven Freeman
This flavor-packed limeade is a real thirst quencher on a hot day. It’s a go-to at Jazz Fest or any outdoor, all day festival.
Prep time: 5 minutes Total time: 10 minutes Yield: 5 cups, 4 to 6 servings
Ingredients
- 8 cups cubed watermelon (seeds removed), or 1 quart watermelon juice
- 1 cup freshly squeezed lime juice
- 1/2 cup sugar, or more to taste
- Lime slices, for garnish (optional)
Directions
- Place half of the watermelon cubes in a blender and process until smooth.
- Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
- Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved.
- Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
- Serve over ice in tumblers, with lime slices for garnish.
Boudin Balls with Creole Mustard Dipping Sauce
Photo credit: Colin Lacy
In Southeast Louisiana, folks take boudin (pork and rice sausage), remove it from its casing and form it into balls that are then breaded and deep-fried. People go crazy for these boudin balls, especially at festivals like Jazz Fest when you want something bite-sized and delicious to keep you going throughout the day.
Prep time: 45 min Total time: 1 hour 15 min Yield: 6 servings, 48 balls
Ingredients:
Boudin Balls
- 3 pounds storebought boudin, removed from casings
- 1 cup flour
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 cups coarse dry breadcrumbs, preferably homemade
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for deep-frying
Creole Mustard Dipping Sauce
- 1 cup mayonnaise
- 5 tablespoons Creole mustard, or other whole-grain spicy mustard
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
Directions:
- In a shallow bowl, season the flour with 1 tablespoon of the salt. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.
- With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.
- Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.
- Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet. Let them cool briefly before serving.
- While the boudin balls cool, make the Creole Mustard Dipping Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, garlic, and cayenne.
- Serve the boudin balls hot or warm, with the mustard dipping sauce alongside.
Natchitoches Meat Pies
Photo credit: Colin Lacy
Natchitoches is a town in Cajun country and is the oldest permanent settlement of the Louisiana Purchase. These meat pies are a regional dish featuring the area’s Native American and Spanish heritage that are a favorite come festival season. They are perfectly seasoned and a savory treat. Find the recipe here.
What’s your favorite festival food? Comment below and share your stories. If these recipes got you in the mood to start cooking, check out some great offers on my cookware, dinnerware and more!
Emeril