New Orleans is home to numerous multi-generational family businesses including P&J Oyster Co. which celebrates 150 years in 2026. It is the nation’s oldest family-run oyster company and the primary supplier of Louisiana oysters. P&J Oyster Co. was established in 1876 by two families, one from Sicily and the other from Austria, who emigrated to New Orleans and established separate businesses. United through marriage, they built P&J Oyster Co. Over time, different family members took over, now six generations strong.
P&J Oyster Co is located at 1039 Toulouse Street in New Orleans historic French Quarter
The Italian side of the business started with Agostino Mazzola and his wife Giovannina Lauricella, who came to New Orleans in 1857 from the island of Ustica, located between the mainland of Italy and Sicily. The family worked as merchants in the dockyards in New Orleans and brought in fruits, vegetables, seafood and oysters. The Austrian side of the business began with two farming brothers, John and Joseph Jurisich, and a colleague named Antonio Popich. They arrived in New Orleans in 1870 to start an oyster farming business in the town of Olga on the Mississippi River. In 1876 the Jurisich brothers with Popich opened an oyster shucking house on Royal Street which was named, P&J Brand Oyster Company.
Unions formed through marriage between the two families. Today P&J Oyster is run by the fifth and sixth generation of the Italian side of the family whose descendants include, Sal Sunseri and his brother Al, and their sons, Dominic and Blake. P&J Oyster Co. is based in its historic building on Toulouse Street in the French Quarter and works with oyster farmers throughout Louisiana. The family business has withstood the test of time, including two World Wars, economic depressions, catastrophic hurricanes and environmental disasters, including the devastating BP Oil spill.
Fresh-shucked oysters that we tasted during our visit to P&J Oyster Co which can be enjoyed at restaurants and bars throughout New Orleans.
Louisiana has a 200-plus year history in oyster cultivation. Statewide, there are 28 oyster harvesting zones. The species, also known as Gulf Coast oysters, tend to be plump and meaty with a pleasant briny, mold flavor. Many oyster aficionados note the oysters’ larger size, but we have found this varies depending on where they are sourced and growing conditions. Like wine, Louisiana oysters are terroir-driven based on their breeding source. Louisiana’s oyster production zones are carefully managed by the Louisiana Department of Wildlife and Fisheries and Louisiana Department of Health.
Throughout New Orleans restaurants and oyster bars serve P&J Oysters. It was Dickie Brennan who first branded them on his restaurant menus. Oyster roasts also remain a popular social tradition in New Orleans homes.
Want to experience these first-rate bivalves for yourself? Here’s the thing: to enjoy P&J Oysters you need to come to New Orleans. They are not available elsewhere in the country. So, whether you prefer fried, grilled, stewed, or raw, you will find many succulent P&J Oyster dishes here in the Big Easy, all served with local pride.
Sal Sunseri and his son, Dominic, represent the fifth and sixth generation of P&J Oyster Co.
We enjoy eating oysters throughout New Orleans. Many places have signature oyster dishes. Here are a few of this dishes and our favorite places to enjoy them.
Raw on the Half-Shell
While there are many places to enjoy oysters on the half shell, we like to take advantage of “oyster happy hours” where they cost anywhere from $1-1.50 apiece. Happy hours vary by location, day and time, so check first. Examples: Superior Seafood, Seawitch, Pascal’s Manale, New Orleans Creole Cookery, The Blue Crab near the Lakefront.
Chargrilled Oysters at Drago’s
Chargrilled Oysters
Nothing beats gathering a friend’s house for a cookout with grilled oysters. It’s a tradition. Elsewhere, Drago’s Restaurant (Metarie and New Orleans locations) Casamento’s, Katie’s in Midcity and Acme Oyster House.
Oysters Rockefeller
This classic of oysters on the half shell topped with Herbsaint scented spinach was invented in 1899 by Julies Alciatore, proprietor and chef at Antoine’s Restaurant, the city’s oldest restaurant You can also enjoy oysters Rockefeller at Galatoire’s along with another favorite, Oysters en Brochette (fried oysters with bacons on skewers and meunière butter).
Oysters Beinville
The succulent warm dish of oysters topped with shrimp, mushrooms, green onions and breadcrumbs was created at Arnaud’s Restaurant in the French Quarter, so go to the source.
Oyster Loaf Po-Boy
This is the first thing we crave we come home from an overseas trip. Available in many places our hands-down favorite fried oyster po-boys can be enjoyed at Parkway Poor Boy (available Wednesdays and Thursdays only), Domilises Po Boys, Acme Oyster House, Mandina’s Restaurant and Frankie & Johnny’s.
Fried Oyster Po-Boy at Parkway
Getting hungry? Here is a link to the P&J Oyster Co. Cookbook which also has recipes on its website www.oysterlover.com
Melanie and David with Sal Sunseri at P&J Oyster Co. in the French Quarter. Insider Tip: P&J Oyster Co. has a nice rentable three-bedroom /three- bath apartment in its building for short term stays. Check it out on Air BNB
Watch The Connected Table TV on YouTube to view our conversation with San Sunseri, family owner of P&J Oyster Co. LINK
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