Family Ties

Four generations and prized family recipes keep this Broussard restaurant on locals’ lists of favorites for nights out, celebrations and everything in between.

Richard and Lori Hurst, the husband-and-wife team behind Poor Boy’s Inn Riverside Inn in Broussard, foster a legacy dating back to 1932. When Richard’s grandfather, Hulo “Poor Boy” Landry, developed an allergy to flour from working at the Evangeline Maid Bread Company, the Youngsville-native started selling snowballs. After working in New Orleans, he added po’ boys to his offerings. Two influential customers, Dr. Charles Boustany Sr. and Judge Kaliste Saloom Jr., believed so

much in Hulo’s vision that they helped him secure his first loan for a small restaurant on St. John Street in Lafayette. That modest 12-table establishment quickly outgrew its space, leading to a move to a larger venue near the Pinhook Bridge. Several additional locations later, the family built the current — and now only — location on Tubing Road in Broussard.

Richard’s father, Larry Hurst, eventually took over the business, with his wife Kathlyn Landry Hurst working the front of the house. Richard describes a childhood filled with fishing, water and snow skiing and family barbecues. In the restaurant, Larry introduced dishes that changed the local dining scene, such as crawfish étoufée and blackened redfish (once considered a “trash fish” and — according to family lore — a dish Larry brought to the attention of Chef Paul Prudhomme, who famously got famous with it), into a restaurant setting. “I joked with my father-in-law for years that he’s the reason we have redfish limits,” says Lori.

Today, Richard and Lori continue the traditions. “Richard and I make sure it’s the same recipe, same taste as 93 years ago, because we still have his grandmother’s recipes,” says Lori. Married for 29 years, the couple approach their work with a unique blend of dedication and humor, as evidenced by the “water girl” and “dishwasher” T-shirts they often wear to the restaurant. Richard finds joy in making people happy through food. “When people walk out and say, Oh, man, it was so good,” says Richard. “You know that’s the key. This is not really a business that you’re going in to make money. You’re going in because you enjoy what you’re doing, you like to please, you like to make people happy.”

They are also committed to bringing the next generation, by way of their son Christian Hurst, into the fold. “We all worked at the restaurant since very young,” he says. “I’d stand on milk crates to wash dishes.”

It’s a demanding industry, but the return on investment in blood, sweat and tears is profound. “It’s so rewarding when they pick your place to get engaged [or] married,” says Lori. “I look at Riverside as that place where memories are made. And I love the stories I hear about Larry and Kathlyn and Richard. I want to keep that going.”

Meet the Cook: Richard Hurst

Most meaningful item in kitchen: So when you cut a brisket, there’s a certain type of knife. Long, skinny, thin-bladed, but it cuts the brisket. You can slice the brisket really thin. I remember my dad would pull it out get the honing blade out. Let me tell you it’s still sharp. It’s in a case in my office, and when we need to slice some brisket, I go grab it. •

Music to cook by: Classic vinyl. Rock and roll, the late ‘60s, early ‘70s. Growing up, that’s what we’d listen to. That’s fond memories and the music I like.

Grilled Blackened Catfish with Salad, Sweet Potato and Mixed Vegetables

Our special blend of blackened seasoning brings a robust flavor to our 4-ounce filet of catfish.  We pair it with a side green salad, sweet potato and steamed vegetables.

Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4

12 ounces lettuce
1 tomato, sliced
4 sweet potatoes
12 ounces mixed vegetable medley (carrots, broccoli, cauliflower, green beans, red bell pepper)
Riverside’s blend of Blackened Seasoning or your favorite
16 ounces of catfish

For this recipe from the restaurant’s Eat Fit Acadiana menu, mix and plate 4 salads, each garnished with a sliced tomato. Use dressing of choice, but we use oil and vinegar or our Italian dressing to stay on the healthier side.

Bake sweet potatoes for 45 minutes, or until soft at 350 degrees. Garnish with cinnamon. Chop vegetables and steam in rice cooker in 4 tablespoons of water until tender to touch with fork. Add a pinch of Riverside Seasoning.

Season catfish with Blackened Seasoning; we use Riverside’s blend. Grill in black (cast) iron skillet for 3 minutes on each side. Use medium, high heat. Plate and enjoy!

Poor Boy’s Inn Riverside Inn
240 Tubing Road, Broussard
337-837-4011 • poorboysriversideinn.com
@poor.boys.riverside.inn •  @GreatSeafood