A Louisiana Business Owner
About Billy Blatty
An entrepreneur in the restaurant industry, Billy Blatty oversees several nightspots in Texas and Louisiana in his capacity as owner and operator. Recently, he opened Barcadia New Orleans, which magazines Gambit and Where Y'at honored as the city's best bar in 2013. Before establishing himself, Billy Blatty enrolled at Tulane University in New Orleans, where he graduated cum laude with his bachelor of science in psychology. While an undergraduate, he supported himself by working as a security, bartending, and cooking staff member with several bars. After gaining vital experience in these roles, he accepted a management position at Whiskey Blue, the bar at New Orleans' W Hotel.
During the same period, Billy Blatty began his own event production brand, Fat Black Pussy Cat. The company, still in operation, partners with nightclub clients by staging events that attract thousands of people. Over his long career, he has opened successful bars and clubs, including the Ohm Lounge and several Barcadia Bars.
When not working, Mr. Blatty participates in car rally competitions. In 2013, he won the Bullrun Rally and placed second in the same event in 2012.
Three Iconic New Orleans Dishes
A successful New Orleans-based entrepreneur, Billy Blatty has owned or invested in eight restaurants and nightclubs since 2000. A self-described foodie, Billy Blatty considers himself fortunate to live in New Orleans, which was ranked as the fourth best food city in the United States by The Washington Post in 2015. Below are three iconic dishes unique to the southern city.
1. Stovetop crawfish boil: The Cajun tradition of an outdoor crawfish boil is made possible on the stovetop with just a sink, stove, and large pot. Boil the water along with salt, Creole seasoning, lemons, whole garlic cloves, bay leaves, onions, potatoes, and artichokes for 20 minutes before adding crawfish and corn.
2. Andouille sausage jambalaya with shrimp: This traditional recipe can be made with relative ease in a slow cooker. Begin by browning sausage in oil over medium-high heat and then place it in a slow cooker, followed by sauteed onions, bell peppers, celery, Creole seasoning, and thyme. Cook on low for four hours and add cooked rice and shrimp for an additional 15 minutes on high.
3. Po'boys: An iconic New Orleans sandwich first created in 1929 to feed striking streetcar workers, po'boys consist of fried seafood and roast beef with tomato, lettuce, pickles, and mayonnaise between two crusty pieces of French bread.