date:Apr 28, 2014
the roux-based gravy.
The meat is removed from the shell and sauted into a dressing with onions, celery and spices. The stuffing then goes back into the empty shells. Baquet and his cooking team readied about 7,000 stuffed shells before the fest.
Retired fireman Michael Gowland for 12 years has run a Jazz Fest food booth called Fireman Mike's Kitchen, which has developed a fan following for its alligator sauce piquante.
In preparation for the fest, Gowland cooked 500 pounds of alligator meat,