The story of Paul Piazza & Son started in the bustling French Quarter of New Orleans more than a century ago, when our founder and ancestor, Paul Piazza, arrived in New Orleans from Trabia, Italy.

He began selling shrimp, fish and wild game (including rabbit) in the French Market in 1892. First on foot, then by wagon, and then from a permanent stall in the famous Market, he grew his sales along with his reputation for quality.

Over the years, our business expanded as the company’s direction began focusing exclusively on shrimp. Our company’s facility now takes up a full square block in the historic area of New Orleans.

In 2005, the devastation left by Hurricane Katrina led to Paul Piazza & Son’s largest and most strategic expansion to date.

“We looked at the storm’s destruction as an opportunity to not only rebuild but to reinvent our company by strengthening our sourcing capabilities and expanding our production capabilities to become the number one source for Premium Wild-Caught Gulf Shrimp,” said Kristen Baumer, current President and great-grandson of Paul Piazza.

We bought a state-of-the art processing facility in Delcambre, Louisiana, and we modernized our New Orleans plant using cutting-edge technology. Today, we supply the nation’s largest foodservice distribution network, the nation’s largest wholesaler to retail food stores and the national’s largest member-owned buying group for retail and food service.

A third generation of the Piazza family now works hard to continue to guarantee the freshest flavor and the highest quality in every package of our Wild Caught Gulf Shrimp. It’s a family tradition that’s here to stay.