500BestSquareSeafood Muffuletta @ Parran’s Po-Boys

DishStars_3
Owner Al Hornbrook inherited the seafood muffuletta when he took over the thirty-seven-year-old Parran’s some years ago. He was told that it was the first such sandwich in New Orleans. For the record, I don’t think it was–another, now-extinct place farther up Veterans was the first place I saw it. Parran’s can rightly claim to have the longest-running seafood muff, though. And perhaps the best. It’s fried oysters, shrimp, and catfish on a round, seeded muffuletta bread. The standard dressing is lettuce and a spicy mayo. I like mine with toasted bread, melted butter, pickles, and my own excess of hot sauce. The olive salad for which muffulettas are famous is available but ill-advised, I’d say. This thing is big enough for two, but more than a few people eat the whole thing.

Parran’s Po-Boys. Metairie: 3939 Veterans Blvd. 504-885-3416.

This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.

More about this dish. . .

Three Stars
Seafood Muffuletta
@ Parran’s Po-Boys

Owner Al Hornbrook inherited the seafood muffuletta when he took over the thirty-seven-year-old Parran’s some years ago. He was told that it was the first such sandwich in New Orleans. For the record, I don’t think it was–another, now-extinct place farther up Veterans is the first place I saw it. Parran’s can rightly claim to have the longest-running seafood muff, though. And perhaps the best. It’s fried oysters, shrimp, and catfish on a round, seeded muffuletta bread. The standard dressing is lettuce and a spicy mayo. I like mine with toasted bread, melted butter, pickles, and my own excess of hot sauce. The olive salad for which muffulettas are famous is available but ill-advised, I’d say. This thing is big enough for two, but more than a few people eat the whole thing.

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