Nearly twelve years of jazz festing later and my answer is: food first, music and more food. Alright, I might be slightly biased on the food part… but that is the main reason I go
and to be a supportive wife because Eric LOVES to go.
There are a dozen “stages” where one can enjoy music of every genre. There is jazz, gospel, Latin music, kids, rock, big bands and brass bands, plus huge ticket artists –like the Eagles, Beach Boys, Dave Matthews Band, Joss Stone and John Mayer among others.
Dollar for dollar, there is no question that even at the $65 per ticket price (at the door) it’s still a good deal. Many locals, however, will argue it to death because back in the day it was $20 to get in, the food was cheaper, and it was much better before the big artists got involved.
Back to the food part. You know that’s why you are here. That Cochon de Lait po-boy I’m eating above? That was my first one for the day. It’s so delicious my mouth is watering as I write this post and reminiss on the sweet pulled pork flavor and texture.
Meet my crawfish enchiladas (below). I only ate a few bites but the rest, I shared.
One of my favorite places to hide out this year was the Zatarain’s & WWOz Jazz Tent. It was covered, shaded, the mists were on and it was at least ten degrees cooler than out in the sun.
I am not sure why anyone would purchase fruit at this event but I saw people buying fresh fruit. The truck? It’s worth the picture. Do you like mangoes? I’ll be sharing a popular Jazz Fest dessert very soon… Mango Sorbet.
This is cochon de lait po-boy #2. Ok, I didn’t eat an entire first one but since I only went one day this year, I had to get my fix. Apparently (ahem, Michael) I am not the only one who ate more than one or two in a single day.
In this photo I’m with the Zatarain’s team. They actually work for the company… I just have fun writing about them.
I travel light, I go to Jazz Fest light. I only bring the stuff that fits in my (son’s) backpack. On the other hand, others bring chairs, coolers filled with ice and water, blankets, big flags… who knows. I have to say that Jazz Fest was a lot more fun this year without the kids.
New Orleans Style Paneed Chicken
Makes 6 servings. Prep: 15min Cook time: 10minutes
- 6 Boneless skinless chicken breast halves (about 1 1/2lbs)
- 3 Cups Zatarain’s Crispy Southern Chicken Frying Mix
- 2 Eggs
- 1/4 Cup water
- 2 Tablespoons oil, divided
- 1/4 Cup grated Parmesan cheese
- Pound chicken breasts with mallet between sheets of plastic wrap to 1/2-inch thickness. Place Frying Mix in shallow dish. Whisk eggs and water in another shallow dish.
- Coat chicken on both sides with Frying Mix. Dip in egg mixture. Coat in Frying Mix again.
- Heat 1 tablespoon of the oil in large skillet on medium heat. Add chicken in batches; cook 2 to 3 minutes per side or until chicken is golden brown and cooked through. Add remaining oil as needed. Sprinkle chicken with Parmesan cheese.
As a Zatarain’s brand ambassador I received complimentary Jazz Fest tickets. As always, the opinions stated in this post are my own.