Creamy and delicious Crawfish Monica has remained a Jazz Fest staple - and local favorite - for years.

As many of you may know, today marks the start of the 2009 New Orleans Jazz and Heritage Festival. While Jazz Fest may be first and foremost a music festival, the food there has become arguably an equal (if not stronger, in my opinion) draw for visitors. Food at outdoor festivals can sometimes suffer the consequence of circumstance – heat, outdoor preparation and high demand can turn what would be a perfectly delicious meal into a sub par dining experience. The vendors at Jazz Fest, however, have mastered their surroundings and the result is an exceptional display of New Orleans’ finest culinary achievements.

The offerings can be overwhelming; it’s important to do your homework and plan accordingly. A full list of vendors can be found here, and while it’s hard to go wrong with any of the foods available, its also essential to separate the ordinary from the extraordinary and the extraneous from the crucial.

First of all, Jazz Fest can be hot. Very hot. And while it may be tempting to grab a cold beer, you need to remember that beer will only take up space in your stomach and derail your culinary adventure. My drink of choice is the always-refreshing Rosemint Iced Tea, available at several stands throughout the festival. From there I suggest starting off with a few appetizers. If you’re in a group, the following dishes can all be shared: Crawfish Bread (perfectly spiced, plump crawfish in melted cheese sandwiched between French bread) is always a must, as are crawfish sacks (pastry “sacks” filled with creamy crawfish).

Po Boys are available in many different forms across the festival, but there are a few definite standouts. The long lines for the fried Soft-Shell Crab Po Boy may seem intimidating, but its definitely worth it. My all-time favorite, however, has to be the Cochon De Lait Po Boy; slow-smoked pork butt shredded and topped with cabbage and homemade horseradish sauce served on French bread. Its pure Heaven – last year I had two in a row and I’m not even remotely ashamed about that.

When it comes to fulfilling a sweet tooth, strawberry shortcake made with fresh Louisiana strawberries is always delicious but if its refreshing sweetness you’re after, Mango Freeze, a delicious sorbet-like treat, is the perfect end to a day.

Finally, one of the crown jewels of the Jazz Fest dining experience is Crawfish Monica – a delectable creamy pasta dish swimming in crawfish tails that has remained a fest favorite for over 25 years. If you can’t make it down to New Orleans, but you want to bring a little “fest flavor” to your kitchen, Crawfish Monica is simple to recreate at home and will definitely impress your friends. Below is a copy of the recipe, courtesy of Kajun Kettle Foods, the dish’s creator.

1 lb crawfish tails (shrimp or crab will work equally well if you
can't find crawfish)
1 stick of butter (NOT margarine)
1 pint half and half
1 good-sized bunch of green onions
3-10 cloves of garlic (depending on your taste)
Creole Seasoning to taste
1 lb cooked fresh pasta (rotini is preferred)

Cook pasta according to the directions on the package. Drain, then
rinse under cool water. Drain again, thoroughly.

Melt the butter in a large pot and saute onions and garlic for 3
minutes. Add the seafood and saute for 2 minutes. Add the
half-and-half, then add several big pinches of Creole seasoning,
tasting before the next pinch until you think it's right. If you've
boiled your own crawfish, save the fat and add it in as well.

Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add
the pasta and toss well. Let it 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.