Boudin or any of the sausages available here make for great appetizers. For a change, you might want to squeeze the boudin mixture out of the casings, form the mixture into balls or patties, dredge them in seasoned bread crumbs, then deep-fry or pan-fry to give them a bit of a crunch, then dab them with a bit of Creole mustard and serve on toasted French bread slices. Cut smoked sausage into bite-size pieces and offer a dipping sauce for an easy pre-meal offering. Try using mayhaw jelly with pork sausage—I love the sweet and salty combination.

On just about any given weekend in Louisiana, there is a festival of some kind. During the spring it’s difficult to choose which one to attend. There’s the Jazz Fest in New Orleans, the Festivale Internationale in Lafayette, the French Quarter Festival (in New Orleans), the Strawberry Festival, the Crawfish Festival—-it goes on and on. Those festivals can zap your energy so you can always count of lots of good eating at these events.
If you can’t make it down to south Louisiana, have your own festival! Call up your friends, invite the neighbors and get a group together to enjoy some Louisiana favorites.
Check out all the good things available on Cajungrocer! Order some live crawfish and maybe a few pounds of shrimp. Serve boiled shrimp with any of our sauces—remoulade, tartar or cocktail—your choice! If you want to make your own from scratch, that’s fine too.
Louisianians like to dip fried seafood—shrimp, catfish, oysters and yes, even crawfish tails—in a spicy sauce. Sometimes it’s a cocktail sauce made with ketchup, horseradish, hot sauce, lemon juice, Worcestershire sauce, a pinch of two of black pepper. But probably the most common sauce is a tartar sauce, which is mayonnaise-based. I like to jazz it up a bit by adding a dose of Creole mustard. Use a good-quality mayonnaise, not salad dressing.