1
Cajun Blackened Chicken
Sous vide chicken breast finished with a hard cast-iron sear on open fire and a scratch Cajun blackening blend. Perfectly juicy inside, deeply blackened crust outside.
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2
New Orleans Hurricane Mocktail
A virgin Hurricane made the real New Orleans way — with fassionola syrup for that famous red glow. No rum, all storm.
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3
Red Beans and Rice
Creamy, smoky red beans simmered low and slow with andouille (or our favorite for with beans chaurice), ham hock (or tasso ham), and the holy trinity — served over white rice the way New Orleans does it on Mondays, or Sundays, or all the days.
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From the kitchen
Recipes
Mocktails
Non-Alcoholic Peach Mint Julep: The 1800s New Orleans Tradition
Long before the Kentucky Derby made the mint julep its official race-day…
Main
Smoked Chicken Broth & Chicken Andouille Jambalaya
In New Orleans, a great jambalaya isn’t won at the end when…
Main
Backyard Garden Okra Stew
There’s nothing quite like walking out to the garden, cutting okra straight…
Main
Sourdough Pizza (Our Weekly Family Movie Night Recipe)
Around the Gravy & Fire household, Friday night is completely sacred (or…
Main
Cajun Blackened Chicken (Sous Vide)
There’s a reason blackened chicken goes wrong at home: by the time…
Mocktails
Hurricane Mocktail: The Storm in a Glass
Growing up in New Orleans we know the Hurricane by sight before…
Main
Monday Red Beans and Rice (The Way New Orleans Does It)
In New Orleans, red beans aren’t a Tuesday dish or a Friday…
Breakfaast
Easy French Toast (A Recipe Kids Can Make)
French toast was one of the first things Gravy ever learned to…