The Cajun Foodie

On a recent excursion to the grandest of all islands (Grand Isle to those of you not familiar with this nickname for the seven miles of fun and sun), the Wife and I were feeling a bit hungry.  My initial plans were to make it down to Harry’s or D&D in Larose but the Wife was having none of it and we were eating sooner rather than later in our trip, so it was clear that a pitstop was going to be made in Houma.

I put 1921 Seafood on the trusty iPhone GPS and minutes later we were outside of what they would proudly call a shack on Barrow Street.  This place is the real deal, with the bathrooms being labeled simply as “Inboards” and “Outboards” and a hand-washing station with commercial soap tacked up on a wall.

I would have ordered a big pile of boiled seafood, which 1921 is widely known for, but we were having a boil that night in Grand Isle, and having boiled crawfish for two different meals in one day just a seemed a bit gluttonous…so we ordered po boys.

The Wife had the fried shrimp po boy and I had the half and half, with six inches being fried shrimp and the other half being fried oysters.  Both sides of mine were real winners.  The shrimp were nicely sized with a good amount of spice and an excellent crunch factor.

The oysters, however, might have won the battle.  9/10 times I take shrimp over oysters, but this was one of the best oyster poboy’s I’ve ever had and accompanied by Bud Light in a can, I was in heaven.

Another secret is that they toast the inside of the bread only, after they swipe it with butter.  That gave the sandwich the perfect ability to be squished but still have some crispness to the bread.  Having a little butter on a po boy is never a bad thing either…