Jazz Fest is a two-weekend music festival that takes place at the Fair Grounds horse racing track in New Orleans in April. They have a wide array of music and genres each year, you never know who might be on the lineup! You can spend all weekend long visiting multiple stages listening to live jazz music between all the big name bands. Of course with all of the jazz music comes great food. The food list for the festival is massive, featuring all the traditional Louisiana favorites.
With all of that southern culture, what could go wrong? Well, unfortunately for someone watching their waistline, the food vendors serving up praline beignets, snoballs, and fried seafood could present a challenge. Luckily, today I am here to share with you some Jazz Fest inspired flavors to make at home that are healthier.
The perfect way to kick off a festival weekend is by sharing some hot Louisiana Seafood Dip with your festies. It is perfect for serving the out-of-towners that flock to New Orleans for the festival, or if you are tuning into Jazz Fest from afar, serve it up at your next party to impress your crew. Of course, there are a FEW healthier ingredients in this dish than some other traditional southern dips, but this is meant to be a weekend party treat.
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For 8-10 servings you will need:
- 1 lb peeled, cooked frozen crawfish or shrimp
- 1 cup fat free plain greek yogurt
- 1 bell pepper, diced fine
- 1 4 oz. jar diced pimento
- 1 tbsp garlic powder
- 1 cup green onion, chopped
- 1/4 cup butter
- 2 tbsp Creole seasoning
- 1/4 cup fat free parmesan cheese
- 1/4 cup fat free cream cheese
- 1 Whole wheat French baguette
- 1 tbsp olive oil
- 1 tbsp garlic powder (for toast)
- Vegetable crudités (optional)
1) In a small saucepan saute bell pepper and 3/4 cup green onion in 1 tbsp of your butter about 3 minutes over medium heat.
2) Add in the rest of your butter, Greek yogurt, and cream cheese. Melt over low heat, stirring to combine well. Add in crawfish, pimentos, garlic powder, 1 tbsp Creole seasoning.
3) Once combined, pour into shallow pie pan or other oven-safe dish. Top with parmesan cheese and other tbsp Creole seasoning. Bake at 350 degrees for about 20 minutes, then closely watch it as you broil until the topping slightly browns.
4) Remove from oven, garnish with a little extra green onion.
5) While oven is still hot, turn it back down to bake at 350. Slice your baguette into bite-size pieces and on a large baking pan drizzle it with olive oil and garlic powder. Bake at 350 for about 5 minutes or until golden brown.
6) Serve your dip with the prepared toast, or vegetable crudités of choice for a nice crunch.
About the Blogger:
Shannon Gagnon is the healthy recipe developer, food stylist and food photographer behind Crawfish & Crunches. She often shares health tips and southern recipes that she turns slightly healthier. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”
For inquiries about positioning your brand in front of Shannon’s followers click here.
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