Crawfish Monica’s 30th year at Jazz Fest

The 2013 New Orleans Jazz Fest begins next week, and its terminal fans are busy plotting the stages—and food booths—they plan to visit this year. An enduring culinary favorite among festers is Crawfish Monica, crawfish tails bathed in a spicy cream and wine sauce and served over Rotini.

Kajun Kettle Foods president and chef Pierre Hilizim developed the dish and named it for his wife and business partner Monica Davidson. They began selling it at Jazz Fest 30 years ago and estimate around a million bowls have passed through their booth. Kajun Kettle will mark the milestone with on-the-road appearances at the Great GoogaMooga Fest in Brooklyn, May 17-19, and in Chicago, Aug. 23-25. Keep an eye on crawfishmonica.com for a forthcoming online giveaway that includes a Crawfish Monica dinner for 30, hats and commemorative T-shirts. —Maggie Heyn Richardson