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Food and Music Festivals

April, May and June in Louisiana is the season for toe-tapping, lip-licking and general good times. The New Orleans Jazz , the Festival Internationale, and the French Quarter Festival have come and gone but there are more festivals scheduled during late spring and early summer.

The Creole Tomato Festival, the Cajun Music Festival. the Blueberry Festival and the Corn Festival are on my list to attend. Where else can you get not only good food, but also great music?

My mouth is watering for the first of the Creole tomatoes that are beginning to hit the markets. In my book, nothing is better than thick slices of those delicious local tomatoes dusted with salt and freshly ground black pepper on toasted French bread slathered with mayonnaise. Yum! Of course, another favorite is a salad of the tomatoes, snipped fresh basil leaves, slices of mozzarella all drizzled with olive oil and balsamic vinegar. Or, maybe you would also enjoy a chilled soup of garden fresh tomatoes, cucumbers, bell peppers, celery, parsley and/or cilantro. I can’t get enough of the stuff.


FESTIVAL TIME

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.


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