Spice of Life: Flavor is what Guillory fellas do best

Published 8:17 am Wednesday, May 22, 2013

So I’m eating off a full plate of chicken stew with black-eyed peas and smothered corn and attempting to conduct an interview with the guys responsible for the wonderful plate of food.

This is an exercise in futility. Eating and interviewing is about as stupid as driving and texting. No, I’m not putting my life on the line, but munching and writing don’t go hand in hand.

But that’s the situation I found myself in as I sat between two men who are big in stature, soft spoken and cook for a living.

Mr. Bills, located at 520 La. 397 in Lake Charles, was the spot and Sidney “Boo” Guillory Jr., and his son Jason Guillory were the subjects.

The Guillory men are quietly building a restaurant empire — of which the La. 397 location is the newest — that features fresh ingredients prepared the way southwest Louisiana area residents cook.

We like our gravy. We like our seafood. We like a good hamburger. Plate lunches are a staple. And we love our spices.

Currently, the family has four eateries and a catering business, and one phrase bests fits the whole operation.

“We’re always going to feed you like you are family,” Boo Guillory told me.

Currently, Guillory operates Harry’s Restaurant locations at 2555 U.S. 171 in Moss Bluff and 4346 La. 12 in Starks.

His son, who bought Mr. Bill’s Seafood Express — located at 500 E. McNeese St. — also owns Mr. Bill’s Catering with his cousin Chad Pousson.

All of those food businesses will tell you something very apparent about the Guillory men.

They love to cook.

Food isn’t just something they eat to survive. No, food is a passion for this family.

Boo started his culinary career at Mr. Bill’s near McNeese State University and has stuck it out for over a decade. His son decided to let his inner cook out after working as a mechanic.

They both love the fact that first-time customers normally become family after eating dishes like sausage and red gravy, fried fish and shrimp, stews, po-boys and boiled crawfish.

“That’s the great part,” Boo said. “It lets you know you did something right.”

Asked what their favorite dishes to cook are and both admitted to enjoying cooking all of their menu items before figuring out some distinct dishes that are special to them.

“I love to cook the pork and sausage jambalaya,” Boo said.

“For me it’s the beef tips. I like cooking in a pot,” Jason followed.

At the moment, both guys are hoping the La. 397 location grows.

The menu offers dishes that taste exactly like the food featured at the family’s other restaurants.

What they intend to do is make the place a destination with events like car shows on the large parking lot.

Still, at the end of the day, good food served with a bit of Guillory seasoning style is what will keep the masses happy.

Flavor is what they do. It’s the kind of flavor you can find in the homes of many good cooks.

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Eric Cormier writes about food every Wednesday. Contact him at ecormier@americanpress.com or 494-4090.

(American Press Archives)