These delicious morsels are in no way barbequed as we know it. Instead they are cooked whole in a rich spicy sauce comprised of 80% butter. Everyone in New Orleans has an opinion on what restaurant in the Big Easy makes the best. I'll take the ones pictured above at Mr. B's Bistro, a Brennan family place in the French Quarter for 20 years and still packs them in each night. It is wise to accept the bib when offered as mine took some serious collateral damage. A close runner up is Deanies Seafood, which has been making them for many years at their suburban restaurant and opened a place in the Quarter about 5 years ago. Here's what a small portion of theirs look like:
As you can see the Deanies sauce looks more buttery and maybe it is, but the spices used at B's make it a lot richer. Mr. B's is a much more formal restaurant with far better ambiance, but it's worth trying both if you find yourself in NOLA (New Orleans, LA)
Speaking of Nola, I visited the Emeril restaurant by that name when I was there. I never could stand watching his show and he annoyed me terribly, you know, "BAM". I must say the service and food there were excellent, and the place is very nice inside. Of course I also went to K Paul's Lousiana Kitchen, where blackened fish was created. The big man, Paul Proudhomme was not in the house that night, which was too bad, but the food is to die for. Outside of a surly nasty waitress the meal was perfect. New Orleans is a true dining Mecca, and every foodie should go there regularly.
