Vance Vaucresson

Louisiana Eats: Katrina - A Long Look Back

Aug 29, 2020

On August 29th, 2005 Hurricane Katrina and the resulting levee failures changed everything for many Louisiana residents. This week, we hear stories about the hurricane's aftermath from individuals within the city's food industry.

Becky Wasden, Barrie Schwartz and Host Poppy Tooker
Reggie Morris / Louisiana Eats

Louisiana Eats! is all about the biz, the Food business that is.  On this week’s show we talk with hospitality entrepreneurs about how they got their businesses off the ground. 

Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

How To Clean & Fry Soft Shell Crabs

With crab in one hand and kitchen shears in the other begin by removing the face about 1/2 inch, including the eye sockets and the mouth. Next turn the crab over and remove the apron.

Finally, remove the feathery gills from both sides of the crab by lifting up the pointed ends of the soft shell, pulling them away from the body and snipping them off. Make sure you cut through the fluid-filled sac right behind the face to prevent the popping that happens as they cook.