** Rule and regulation applied.

We are excited to announce that Cajun Seafood is now under new management. Please stop by and check out new menu.

The history of the New Orleans Po-Boy is a rich one, dating back nearly 100 years. During the Great Depression there
was a street car strike. Some former street car workers opened a sandwich shop used cut potatoes and roast beef gravy to make this signature dish, and that was the first poor boy sandwich. Today, french fry and gravy po-boys are still found on many menus.

Ask any New Orleanian where to get the best Po-Boy in the city and almost every single one will tell you to go to a different place. Po-Boy restaurants are as much a part of personal identity as the neighborhood you grew up in – like a family heirloom, po-boy preference is often handed down from generation to generation. And while die-hard patrons of Parasol’s refuse that anywhere else makes as good of a roast beef po-boy, those who are loyal to Mother’s will tell you that their roast beef debris simply can’t be beat. And who could forget Ye Olde College Inn – a New Orleans staple. There is one important thing to remember about po-boys – allegiance aside, its pretty hard to find a bad po-boy anywhere in this city and its nearly impossible not to stumble upon an amazing one (or two or three). The very essence of the sandwich is heaven, and once you try one, the hoagies, subs, phillies and other sandwiches of the world will simply never compare.

The bread is the most important part – crispy and flaky on the outside, and unbelievably soft on the inside. French bread is taken very seriously and for the perfect po-boy, anything other than locally made breads simply won’t do. Then you add the bulk of the sandwich – fried shrimp, oysters, catfish, soft-shell crab, or roast beef smothered in gravy. Top that off with the “fixin’s” – pickles, hot sauce, lettuce, mayo, etc., and you’ll quickly find yourself indulging in one of the best culinary creations known to man. Order like a local and request your sandwich “dressed” – which means you want all of the toppings. Po-Boys are also best paired with a cold bottle of Barq’s Rootbeer or local brews such as Abita or Dixie.

When it comes time to experience this perfect bliss – and trust us, it would be completely unacceptable not to do so – make sure you experience it right. If you’re feeling adventurous, ask a few locals where they suggest and pay a visit to a tiny neighborhood corner bar. There you can visit with locals and get a taste of the true po-boy culture. You’re guaranteed to walk away not only with great stories from great people, but you’ll probably also be converted into a devout follower of that particular establishment. If you don’t have the time to explore the neighborhood haunts, most French Quarter restaurants also serve up the perfect po-boy, so either way you’ll walk away satisfied.

Whether you’re a native who’s eaten crawfish your whole life or someone who’s new to the delicate art of crawfish eating, you might not be familiar with the fascinating history of crawfish throughout Louisiana.

In order to track the true traditions of the crawfish boil, you need to take a trip to the outskirts of New Orleans in Cajun country. Acadiana, the large portion of area south and west of New Orleans, was first populated by a group of French exiles from a part of Canada called Acadia. Eventually their name while living in Louisiana morphed from Acadians to Cadians and finally Cajuns, thanks of course to heavy accents.

Since the Cajuns lived in the swampy area of the bayou, they had to really search for their food and found that between March and June, an abundance of the beady-eyed creatures came out of hibernation in search for food of their own. The Cajuns began eating crawfish and it became a popular staple in the culture.

From that point on, crawfish boils grew in popularity as processing plants were built to take out the tail meat and local farmers began harvesting crawfish to ensure copious amounts were available.

Today, a simple drive through the New Orleans area during crawfish season will get your stomach grumbling with signs everywhere advertising the freshly boiled shellfish.

So, now that you know a little more about their origins, come down to the Shack and get your crawfish fix.