Mudcat

Are there any places in Baton Rouge that are serving really good soft shell crab right now?

Thanks. That's important info. I like a cold beer with my seafood. What are some good alternatives?

Is this place any good?

John Folse'

South Louisiana Rémoulade
PREP TIME: 30 Minutes
SERVES: 6


COMMENT:
Rémoulade sauce may be found in any restaurant in South Louisiana and in as many recipe versions. The rémoulades of New Orleans are normally Creole-mustard based and highly seasoned. This, however, is the River Road version.

INGREDIENTS:

1½ cups heavy duty mayonnaise
¼ cup finely diced celery
½ cup finely diced green onions
2 tbsps finely diced garlic
½ cup Creole mustard
¼ cup finely chopped parsley
½ cup catsup
½ tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Louisiana Gold Pepper Sauce
Salt and cracked black pepper to taste
METHOD:
In a two-quart mixing bowl, combine all ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.

I have a WSM. For a good, cheaper smoker, I recommend a Brinkmann Gourmet Charcoal.

I like Payne's & A&R sandwiches better than either.

Has anybody been to either? What did you think? Thanks.

The best I remember, the sauce tastes like liquid smoke at BBQ Shop, Neely's, and Interstate, which is not my preference.

Thamks. I was just looking for somewhere that I have not been.

Rosey Grier