Why do people go to Jazz fest? Is it for the music? Not always. Is it for the art? Sometimes. Is it for the food? Definitely.

The food at Jazz Fest is amazing. The vendors have to serve thousands of people a day, stock just enough food to sell out near the end of the day or festival, and deliver delicious food in order to make people want to come to their restaurant or back to their stand at the next festival. Believe me, after having some Jazz Fest food, you’ll definitely come back next year.

Crawfish Monica is creamy and delicious with the richness of tasso and lots of little crawfish tails. The spiral pasta grabs onto the cream sauce perfectly in order to make this treat an amazingly filling pasta dish. I ordered the large and probably should have just had that for the whole day. This dish appears from the same vendor every year, so make sure to have a bite of it next year. If you don’t want to buy it, then just steal a bite from some stranger nearby. If you do end up buying it, make sure to add some crystal sauce on top to counter its richness.

This isn’t just any gumbo. It’s a pheasant, quail, and sausage gumbo from Prejean’s in Lafayette, LA. It was one of the best gumbos that I ever had. It was simply amazing. You could tell the pheasant from the quail and how they were made for the gumbo. If you’ve only had seafood gumbo or chicken and sausage gumbo, then you’ve been missing out.

A cochon du lait poboy isn’t usually among my top 3 poboys, but this one was just so delicious that it blew my favorite 3 poboys out of my culinary water. I added some crystal of course ;p.

So after having a roasted duck-atastrophe of a poboy only moments ago (it was on a hoagie … seriously?), I needed a real poboy to cleanse my palete. I didn’t see any fried oyster or catfish poboys in my line of vision, so I decided to grab this poboy. I added the crystal sauce, took my photo and then a bite. It was ok, I’ve made better pork. I took another bite. This is pretty good. I liked how the mustard cole slaw blended with the crystal and pull pork. I took a third bite and then it hit me. The crystal had balanced the richness of the pork which tasted like cochon du creme rather than cochon du lait (translation: cream rather than milk). The mustard cole slaw balanced the heavyness of this cochon du creme.

It was an amazing experience … you kinda had to be there.

Now, think about those beignets that you had last night after getting wasted on Bourbon St. They were good right? Fluffy balls of fried dough … can’t go wrong with that. Now add some crawfish. Sounds weird right? Ya, stick with me here. Now instead of powder sugar on top, add some remoulade. And then I said “let there be a savory, rich beignet” … and there was the crawfish beignets … and it was good.

These were pretty good. Shrimp and pork :)

Remember the roasted duck poboy I mentioned earlier? So … ya … hoagie … right … why is it on a hoagie? We won’t talk about this anymore ….

I think the vendor’s stands were really pretty as well.

And there were alot of them. I also found it funny how nobody was discouraged by the storm. They just tossed on a poncho and ate some good food.

Well, that’s a wrap! Until next time.