Home Cooking Done the Right Way

We fry with pure beef tallow!

Since the beginning of 2025, when pure beef tallow finally became available, Parran's was the first Po-Boy Shop to switch to beef tallow!

We also filter our oil two times every day and completely change the oil every week. This ensures everyone is getting the freshest fried seafood no matter when you order.

Some restaurants wait up to four weeks to change their oil!

We use Black Angus Inside Round for our Roast Beef Po-Boys

First we start by putting it in an overnight marinade

to lock in that delicious flavor

Second we put it in the oven for hours to get that beautiful browning and render out any fat

Third we let it rest before slicing and we save the debris

Lastly we mix it all with our beefy brown gravy (that is made with beef tallow!)

Parran's Roast Beef is just pure beef essence on a Po-Boy

All we're waiting on now is your order

We use Deveined Louisiana Shrimp

Fried to order every time, fresh out of the fryer

Fried in pure beef tallow

It makes a difference

If you use any red bean beside Camellia, you're a traitor to New Orleans

Parran's does red beans the authentic way

Loaded up with the Cajun Trinity, The Pope, smoked sausages, & bacon

Each ingredient builds flavor as they simmer for three hours

MONDAY SPECIAL

Each plate of Red Beans & Rice gets a lagniappe piece of cornbread (while in stock) that is baked fresh that morning

Our cornbread is so good that we have people call and pre-pay so they can get a piece in the afternoon!