Louisiana Chefs Explain What Makes Gravy Different Down Here: ‘Gravies Are a Process’

By Joanna Brown

nola.com

It’s country food prepared at the camp or a fais do-do. Plate lunch joints across south Louisiana are renowned for it. It’s a familiar sight in Mamaw’s kitchen or at a Saturday tailgate.

It’s not gumbo or étouffée — it’s rice and gravy, a dish as recognizable as any in Louisiana’s pantheon of culinary rockstars, but interestingly hard to pin down.

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Allie Shipley