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.