New Orleans Jazz Fest Recipes

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Panaroma Foods Sausage Bread & Crawfish Bread

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John Ed ships the breads. They aren't cheap due to the shipping costs, but they're good.

LINK

I don't find any recipes.

Found a few here

Really wish I could find a recipe for the Jamaican chicken and curry chicken pattie found in Congo Square.

Would kill for some ya ka mein right about now.

Crawfish Monica:

Makes 6 servings

Need:

1 pint half-and-half
1 cup whipping cream
6 green onions, chopped
1 stick butter
1 pound crawfish tails with fat
Salt and pepper to taste
Optional seasonings: thyme, two fresh garlic cloves, cayenne or Tony Chachere's
1 pound cooked rotini or fettuccine
3/4 cup freshly grated Parmesan cheese

Directions:

Combine half-and-half and cream in a saucepan and reduce slightly, about 10 minutes. Saute onions in butter. Add crawfish, seasonings and cream and reduce a little more until creamy. Pour over cooked, hot pasta. Add cheese and toss.





Another version of this recipe:

1 lb crawfish tail
1/2 cup butter
1 pint half-and-half
5 garlic cloves, chopped
1/2 bunch parsley
2 Tablespoons Creole seasoning
cayenne pepper (to taste)
1 lb rotini pasta
lots French bread

Directions:


Cook pasta according the directions on the package.

Drain, then rinse under cool water and drain again thoroughly.

Melt butter in a large pot and sauté onions and garlic and parsley for about 3 minutes. Add the crawfish and sauté for about 2 minutes.

Add the half-and half and Creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well. Cook for 5-10 minutes over a medium heat until the sauce thickens. Add the pasta and toss well. Let everything 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.