Monday, July 22, 2013

The Po-boy From Humble Beginnings

Chef Gary Williams of DeJavu Restaurant in Memphis, TN has New Orleans Swag, and you love it.  When the cameras caught up with him today he was busy smoothing with the Bishops of C.O.G.I.C., 'They're in town for Founders Day", he says with a casual glance.  DeJavu is often the Restaurant of the Stars, but Chef Gary's humbleness is what everybody loves.  Although he never went to Culinary School he has the Arts down pat.  
DeJavu New Orleans Po-boy
  • 7 inches french bread (long bread)
  • shredded lettuce
  • sliced tomatoes
  • zatarrains fish fry
  • handful shucked fresh oysters
  • handful peeled and deveined shrimp
  • mayo
Coat shrimp and oysters with Zatarrains and fry 3 to 4 minutes.  Meanwhile slice long bread and dress with mayo on the inside of both slices.  Now add lettuce then tomatoes; now your po-boy is dressed.  
Next remove shrimp and oyster to bowl, then line up 1/2 side of the dressed slice with shrimp then the other half with oyster.  Cover with remaining slice of long bread, and you have a DeJavu New Orleans Po-boy.

Check out the latest happening at DeJavu; watch  The Po-boy From Humble Beginnings / Cooking With Chef Gary.  
Darnell knows his way around a Po-boy
visit our website: DeJavu Restaurant 

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