Ready For Second Helpings: Bill Cosby, Jeff Henderson, and Sean Wilsey - Louisiana Eats - It's New Orleans

When Bill Cosby announced his return to television this past week, we were delighted to share our exclusive interview with this comedy legend. Bill talks about his fondness for gumbo, some backstage shenanigans from a local crew, and reflections from the Civil Rights era. Plus Jeff Henderson s new television program is helping Mom and Pop restaurants curtail their menus in healthier directions. Stuffed shrimp from Eddies Restaurant in Shreveport is on Jeff s list, but the mythology behind their iconic food might intrigue you even more. We ll get the report from Chris Jay, then speak with Sean Wilsey about More Curious, his new book. Hotel Pontchartrain Stuffed Shrimp Nathaniel Burton style Serves 4 6 2 green onions, finely chopped 1 celery rib, finely chopped 3 1 2 tablespoons bell pepper, finely chopped 1 clove garlic, finely minced 3 tablespoons of butter 1 pound fresh, crab claw meat 1 cup french bread softened with water and chopped 1 tablespoon parsley, finely chopped Salt and black pepper to taste 2 pounds fresh, fantail shrimp Dried plain bread crumbs for dredging Seasoned flour for dredging Egg wash 1 cup milk mixed with 1 egg and 2 tablespoons hot sauce Oil for frying Melt butter in a skillet and saute all seasoning vegetables together until tender. Stir in the crabmeat. Add the softened french bread, the parsley and season with salt and pepper. Stuff approximately 1 tablespoon of stuffing into each fantail shrimp. Roll in flour, eggwash, then dried bread crumbs and deep fry in oil for about 5 minutes until brown. Drain on papertowl and serve immediately. NOTE Fantail shrimp are fresh, peeled, tail on, medium to large shrimp that are split to the outside edge.

See omnystudio.com/listener for privacy information.

When Bill Cosby announced his return to television this past week, we were delighted to share our exclusive interview with this comedy legend. Bill talks about his fondness for gumbo, some backstage shenanigans from a local crew, and reflections from the Civil Rights era. Plus Jeff Henderson s new television program is helping Mom and Pop restaurants curtail their menus in healthier directions. Stuffed shrimp from Eddies Restaurant in Shreveport is on Jeff s list, but the mythology behind their iconic food might intrigue you even more. We ll get the report from Chris Jay, then speak with Sean Wilsey about More Curious, his new book. Hotel Pontchartrain Stuffed Shrimp Nathaniel Burton style Serves 4 6 2 green onions, finely chopped 1 celery rib, finely chopped 3 1 2 tablespoons bell pepper, finely chopped 1 clove garlic, finely minced 3 tablespoons of butter 1 pound fresh, crab claw meat 1 cup french bread softened with water and chopped 1 tablespoon parsley, finely chopped Salt and black pepper to taste 2 pounds fresh, fantail shrimp Dried plain bread crumbs for dredging Seasoned flour for dredging Egg wash 1 cup milk mixed with 1 egg and 2 tablespoons hot sauce Oil for frying Melt butter in a skillet and saute all seasoning vegetables together until tender. Stir in the crabmeat. Add the softened french bread, the parsley and season with salt and pepper. Stuff approximately 1 tablespoon of stuffing into each fantail shrimp. Roll in flour, eggwash, then dried bread crumbs and deep fry in oil for about 5 minutes until brown. Drain on papertowl and serve immediately. NOTE Fantail shrimp are fresh, peeled, tail on, medium to large shrimp that are split to the outside edge.

See omnystudio.com/listener for privacy information.