Help me create New Orleans Jazz Fest dishes at home

From the Prejean's Cookbook:

Prejean's Pheasant, Quail And Andouille Gumbo

¼ cup corn oil
½ lb andouille sausage, sliced in ¤ ¼-inch-thick circles
¼ lb Cajun smoked sausage, sliced into ¤ ¼-inch-thick circles
3/4 cup coarsely diced onion
½ cup coarsely diced bell pepper
¼ cup finely diced celery
3 boneless quails
2 boneless pheasant breasts
2 Tbs paprika
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
1 bay leaf
2 ½ quarts concentrated chicken stock
½ cup plus 1 tablespoon dark roux
2 tsp Kitchen Bouquet
3 dashes Tabasco
3 Tbs sliced green onion tops

1. Heat corn oil to hot and maintain heat in an eight-quart cast-iron or other heavy pot over medium-low heat.

2. Meanwhile, in a nonstick skillet, brown andouille sausage, then add to oil in the cast-iron pot. Repeat process with Cajun sausage, onion, bell pepper and celery, quail and pheasant, sauteing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.

3. Add the paprika, black pepper, white pepper, cayenne and bay leaf to the pot and stir. Mix in stock. Stir in roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.

4. Add Kitchen Bouquet, Tabasco and green onions and stir well. Simmer 5 minutes longer. Serve hot.

Yield: 5 quarts


Crawfish Monica – A Jazzfest Favorite

Quick and Simple From Kajungee

1 lb crawfish tails, boiled and peeled; OR
1 lb shrimp, peeled; OR
1 lb lump crabmeat; OR
1 lb oysters, drained and quartered.
1 stick butter (Do not use margarine.)
1 pint half-and-half
1 bunch green onions, chopped (tops, too)
3 to 10 cloves garlic, chopped (to your taste)
1 or 2 Tbs Creole seasoning (or to taste)
1 lb cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)

1. Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.

2. Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the seafood and sauté for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. If you've boiled your own crawfish, save the fat and add it in as well.

3. Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.

Source: Kajungee


Stadium Rat’s Quick and Easy Crawfish Bread

Ingredients
1 lb peeled Louisiana crawfish tails
1 pkg dry ettouffe mix
about 1/4 cup water
2 tubes Pillsbury refrigerated Italian Bread Dough.
8 to 10 oz sliced Swiss Cheese

1. Place the crawfish tails in a nonstick skillet and saute in a little butter.

2. Add the ettouffe mix and enough water to dissolve the mix thoroughly.

3. Cook until crawfish are done and the ettoufe mix thickly coats the tails. Take off heat and allow to cool completely.

4. Take first dough roll out of the tube and unroll it into a rectangle with the long side oriented horizontally.

5. Spread 1/4 of the cooled crawfish mixture on the middle third of the rectangle and top with a layer of cheese slices.

6. Fold the bottom third of the dough up and over the filling. Top that fold with another 1/4 of crawfish mixture and top with a layer of cheese.

7. Fold the top third of the dough down and seal over the filling. Using a tooth pick, punch several steam vents in the top of the loaf.

8. Repeat with the other tube of dough.

9. Bake the 2 loaves side by side on a half sheet pan at 350 degrees for 25 - 30 minutes or until nicely browned.

10. Allow to cool, then cut into serving-sized pieces and enjoy.

Mrs. Linda's pork chop sandwich

Beat the shite out of two thin cut pork chops. Season it liberally.
Give it an egg bath and batter.
Deep fry it.

When done, let it rest for a minute. Put it on two pieces of white bread. Add mayo.

Profit.

quote:

---

Recipe 1

Go to Canseco's market buy Cuban sandwich

Recipe 2

Go to Walker's BBQ buy Cochon de lait poboy

Recipe 3

Go to Galley Seafood but Softshell Crab poboy

---

Yeah, if I could make it to any of those places I could also just make it to Jazz Fest.

quote:

---

I know WWOZ carries it on the radio, but who shows it on tv?

---

It's on AXS TV, ch 1106 on Uverse in NOLA.

This is legit. Thanks for hooking it up:

You have access to Lasyone's meat pies which are better than the ones at Jazz Fest, so there's that, too.

If you're ever around Marksville, the guy who makes the Jazz Fest crawfish bread sells it frozen. Panorama Foods, I believe, is the name of his business.

Congrats on the baby girl!

quote:

---

I'm sure you find this hard to believe but when you to every function in Natchitoches and meat pies are already served, you actually get tired of them. Those Lasyone's meat pies are by far the best though.

---

I get that. I almost didn't suggest it because of that, but WTH since meat pies are Jazz Fest food.

Someone gave me some crawfish bread a guy in Alexandria makes. I've had it and it's pretty good. I have another in the freezer. It's VinDavi Foods. She said she orders from him and just picks it up when she goes through town. Here's his FB page. His phone number is on the info page.

LINK

The article below has some Jazz Fest recipes and some copycat Fest recipes.

LINK

Take pics and report back on what recipes you used or what purchases you made.