Wednesday, April 29, 2009
Down in mud-bug land ...
If the southern-third of Louisiana wasn't home to oppresive heat and humidity nearly year 'round, I could see myself living there. (I too-vividly recall being in New Orleans in November 1999 and sweating like like I was in Tennessee in August.)
That said, I almost -- almost -- wish I was living down there when I read stuff like this:
Every foodie worth her salt knows New Orleans is a destination for eats all year 'round, but the last weekend in April and first in May are something extraordinary.
The New Orleans Jazz & Heritage Festival is about far more than the music. Though craftsmen display their wares all around the fairgrounds and music saturates the air, the food provided by about 70 different vendors is a huge draw. For some, it's the main draw -- so it's worth knowing that tickets to the second weekend of grub and tunes are still available.
Jazz Fest, which since its debut in 1970 has become the second most popular party in New Orleans, takes place during the beginning of the hot, sticky season in bayou country. This spell lasts about eight months, so it's no shock that good food and strong drink are so popular. Though NOLA is not technically a Cajun city, during the Fest one would be hard-pressed to find a better place for Louisiana's Cajun grub.
There's gooey, cheesy crawfish bread hailing from Marksville, classic spicy Cajun boudin (sausage) from Belle Chasse, rich crawfish etouffee from Gramercy that marries tender crawfish to a roux-based tomato sauce, and a beautiful, dark pheasant, quail and andouille gumbo from Prejean's restaurant in Lafayette.
Read the rest here.