New Orleans Barbecue

by daniel schumacher

MID-SPRING IS THE PEAK of Louisiana’s crawfish season, and if folks aren’t gathering in backyards across the Bayou State to boil up sack after sack of the prized critters, they’re visiting their favorite local restaurants for a taste. Chef Marcus Jacobs made a name for himself at Marjie’s Grill in Mid-City New Orleans with his take on Vietnamese-style crawfish (shell-on boiled crawfish tossed in a spicy and aromatic butter sauce). At his new restaurant, Seafood Sally’s in the Riverbend neighborhood, Marcus takes a different approach to the beloved mudbug, dousing the tails with a savory and satisfying New Orleans-style barbecue sauce. Q How did you come up with this dish? It’s named after Louie Lipps, who was the owner of the Crab Trap restaurant in LaPlace. They opened in the mid-1990s, and…

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Louisiana Cookin' (Digital) - 1 Issue, March/April 2022

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