…extra gravy, fries,…and a diet coke.” Come on guy. At this point you might as well go whole hog and get the sweet tea.
That was the order placed by the gentleman sitting behind me at Julien's Famous Cajun Style Po-Boys. We find ourselves here on the recommendation of—who else—the rental car agent from whom we obtained the temporary replacement for the Big White Truck.
“Ask a Cajun what his favorite lunchtime meal is, and he’s likely to choose a po’boy, south Louisiana’s answer to the hero sandwich. What distinguishes a poor boy from its sandwich cousins is the French bread, flaky on the outside and soft on the inside. It’s not a real po’boy if you aren’t wiping breadcrumbs off yourself after you’re done.
“While bread may be king of the poor boy world, the ingredients can hardly be considered peasants. Poor boy shops live and die by the quality of their ingredients, the most common being fried shrimp, fried crawfish, fried catfish, fried oyster (see a pattern here?), and roast beef for the slightly more health conscious” (stuffcajunpeoplelike.wordpress.com).
Julien’s shares a very small strip mall with a laundromat (or washateria as they are sometimes referred to in Louisiana) and a plate lunch house (Laura's II). We have driven past Julien’s any number of times and have eaten at the adjoining restaurant.
Chuck’s choice was the Rib Eye Poor Boy—a Cajun seasoned grilled rib eye that was dressed with mayonnaise, lettuce, and grilled onions.
I decided on the Soft Shell Crab Poor Boy that contained a fried jumbo soft shell crab and was dressed with lettuce and tartar sauce. I do suspect that the soft shell had been frozen since it lacked the juiciness of a fresh crab. But it was indeed jumbo and had been beautifully fried.
Of course we had to have fries and these were good battered and seasoned ones. But the side for which Julien’s is best known is the onion rings.