When a Shrimp Po’boy Joint Serves Up a “Volcano” That Erupts with Flavor
“Don’t judge a book by its cover,” Guy warns viewers as he pulls up to Seither’s Seafood in Harahan, Louisiana—about 20 minutes from downtown New Orleans and just 10 minutes from the Rivershack Tavern he’d filmed at years before. From the outside, it looks like your standard shrimp and po’boy joint. But owner Jason Seither has other plans.
Jason grew up in the bayou, boiling crawfish with his dad and cooking in the kitchen with his mom. Now he’s channeling that heritage into something unexpected. “I’m respecting the old school ingredients,” Jason explains, “but I’m just incorporating my own style into it.”
The Volcano: An Upside-Down Asian Taco Salad
One regular describes the Volcano as “something that I get almost every time we come.” Guy’s description? “It’s basically like an upside down Asian taco salad, if you can imagine.” And no—you don’t hear about those every day.
The build starts with house-made blackening seasoning: paprika, black pepper, sea salt, parsley flakes, granulated onion, granulated garlic, and Italian seasoning. Then comes the star—fresh, local ahi tuna. Jason’s philosophy is simple: if you can’t get it fresh, you just won’t be serving it…