Picture this: You're visiting New Orleans, excited to try some famous dishes, including one of the state's most iconic sandwiches, the po' boy. You decide to order a barbecue shrimp po' boy, only to ...

The first time I tasted New Orleans-style barbecue shrimp, I was confused. It had none of the smoky char associated with food off a grill or smoker. And that’s because it’s not actually barbecue.

Shucked oysters still hit the stand-up marble bar one at a time at Pascal’s Manale Restaurant, though now the traditional Louisiana oysters are joined by more refined off-bottom oysters grown around ...