The spicy and shellfishy flavors in this crawfish sausage po' boy performed a delicate balancing act — delicate for a sausage, at least.
Like many businesses on the lakeward side of the French Quarter, the sausage maker found itself partially submerged after Hurricane Katrina. Three years on, Vance Vaucresson told me, they're still operating from another processing facility.
The photos below, of the still-shuttered St. Bernard Ave. building, taken in 2009, show little change from the photos I took in 2006, but take heart: The crawfish sausage above, from the 2006 JazzFest, was just as delicious at this year's Louisiana Roadfood Festival. Vaucresson will appear at JazzFest again in 2009, just as they have each year since the festival's inception in 1970.
Vaucresson Sausage Co.
1800 St. Bernard Ave. (at Onzaga St.), New Orleans (shown, though this building has been closed since Katrina)
504-948-4777
www.VaucressonSausage.com
at the Louisiana Roadfood Festival
