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.
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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.
The tuna gets seared off with that blackening spice, then Jason moves to his “Dragon Sauce”—a spicy mayo he named “just to have a cool name.” It’s straightforward: mayo and Sriracha, thinned with a little water so he can draw with it from squeeze bottles. When Guy asks about the technique, Jason jokes that “draw with it” is how you say it in Cajun.
The crab salad comes together with shredded kani (the pollock used in sushi rolls) mixed with that same Dragon Sauce, measured with what Jason calls “the Cajun measuring system.”
The Eruption
Assembly is where this dish becomes a showstopper. Jason lays the blackened tuna around the plate’s edge, adds avocado slices, then builds a mound of lettuce in the center topped with shrimp. He drizzles spicy mayo and eel sauce, adds Sriracha for heat, then flips a taco shell upside down on top. That shell gets crowned with snow crab salad, more spicy mayo, more eel sauce, more Sriracha, and a finish of sesame seeds.
“And it just erupted,” Guy observes as the finished volcano arrives. But how do you actually eat it? “Do you jump on it? Hit it with an elbow?” Guy asks. “You just got to go at it,” comes the answer.
Guy builds himself a bite—a little nacho situation with tuna, crab, and all the sauces. His verdict: “When you serve tuna that fresh, I mean that’s legit. That’s really legit.” He admits he’s not usually a huge sauce guy, but calls this dish “a showstopper. People see this come out, they’re going to go wow.”
Tips from the Kitchen
A few takeaways from watching Jason work:
- Freshness is non-negotiable. Local ahi or nothing—don’t compromise on your protein.
- Thin your spicy mayo. Adding water lets you draw designs and control the drizzle.
- Presentation creates anticipation. The inverted taco shell turns a salad into an event.
Like the Old-School Chicken and Dumplings or the Honey Butter Yardbird, this is comfort food with a creative twist—familiar flavors presented in a way you’ve never seen.
Walking out the door, Guy sums it up: “Jason’s just sort of pushed the creative envelope. Delicious, and you can feel like you ate something special.”
Find Seither’s Seafood and more Triple D stops in our restaurant directory.