Late April in New Orleans means one thing: New Orleans Jazz & Heritage Festival. For two weekends, the Fair Grounds fill up with brass bands, Mango Freezes, and the kind of food lines that move slow because every single thing is worth the wait. Crawfish bread, cochon de lait po’boys, jambalaya, and of course, red beans and rice. The music may be the headline, but the food is right there with it.
Whether you’re heading to the track this year or catching the live stream at home with a few good friends, the food is half the fun. We pulled together six of our favorite bean recipes that capture the spirit of festival season: dishes that feed a crowd, fill a porch, and taste like New Orleans in spring.
Camellia Brand’s Famous Red Beans and Rice
You can’t talk about New Orleans food without talking about red beans. Our Red Kidney Beans simmer low and slow with smoked sausage, the holy trinity, and a bay leaf, then get served over hot rice with a few dashes of hot sauce.
Devin’s “Feed the Krewe” Red Beans
From Devin Meyers, who leads the Red Beans Parade in New Orleans, this is red beans built for a crowd. Two pounds of our Red Kidney Beans cooked down with smoked ham, smoked sausage, bacon, and a generous hit of cayenne. The name says it all: this one feeds the krewe.
Red Beans and Rice Boudin Balls with Dipping Sauce
A handheld festival classic, made for sharing. Ground pork, smoked sausage, cooked rice, and our Red Kidney Beans get rolled into bites, breaded in corn flour, and fried golden.
Easy Crawfish & Red Bean Dip
From Chef Jayda Atkinson, this creamy, smoky baked dip blends our red beans and Red Bean Flavor Infusion with crawfish tails, a melty mix of mozzarella and sharp cheddar, and a Creole-spiced kick.
Camellia’s Shrimp, Andouille and White Bean Cassoulet
A New Orleans take on a French classic, made for festival season. Our Navy Beans get cozy with andouille and Gulf shrimp in a Creole-spiced base, then finished under the broiler with a Parmesan-Panko crust. Serve it bubbling hot from the Dutch oven with French bread for sopping. Pure Louisiana, top to bottom.
Cajun Caviar
A chilled, scoopable bean salad that earns its place at any festival spread. Green Baby Lima Beans, Crowder Peas, and Lady Cream Peas toss with poblano, corn, red onion, cilantro, and a Cajun-spiced lime dressing. Served cold with tortilla chips, it’s bright, fresh, and built for porch weather.
However festival season finds you this year, on the grass at the Fair Grounds or on the porch with the speakers up, the best part is always the same: good food, good music, and the people you love crowded around the table.