Recipes

Jazz Fest

  • Natchitoches Meat Pies

    Natchitoches Meat Pies

    These meat pies are a regional dish featuring central Louisiana's Native American and Spanish heritage that are a favorite come festival season.

    • Prep Time: 1 hour
    • Total Time: 2 1/2 hours
    • Yield: 24 meat pies
    • Yield: 6 - 8 servings
    Tags: Jazz Fest, sides
  • Slow-Cooked Cochon de Lait Po’Boy

    Slow-Cooked Cochon de Lait Po’Boy

    This is always a favorite at Jazz Fest. The tender pork melts in your mouth while the French Bread gives a nice crunch to the sandwich. The tangy coleslaw and creole mayo are the perfect complement to this po'boy. It's time to break out that crock pot and make this delicious treat at home. It's worth it.

    • Prep Time: 15 minutes
    • Total Time: 9 hours
    • Yield: 12 - 14 sandwiches
  • Boudin Balls with Creole Mustard Dipping Sauce

    Boudin Balls with Creole Mustard Dipping Sauce

    In Southeast Louisiana, folks take boudin, our beloved 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 delicious and bite sized to keep you going throughout the day.

    • Prep Time: 45 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 6 servings, 48 balls
  • Crawfish Bread

    Crawfish Bread

    Now this is one of my all-time Jazz Fest favorites. It's the perfect time of year to enjoy crawfish. Why not whip them up into a rich concoction and add some French Bread? It's a decadent snack that's great on the go.

    • Prep Time: 30 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 6 servings
  • Crawfish Pies
    • Prep Time: 30 minutes
    • Total Time: 55 minutes
    • Yield: 12 first-course servings
  • Watermelon Limeade

    Watermelon Limeade

    This flavor-packed limeade is a real thirst quencher on a hot day. It is a go-to at Jazz Fest!

    • Prep Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 5 cups, 4 to 6 servings