About 10 years ago, a handful of guys in Lafayette’s food scene decided they wanted to spend some time together cooking, cutting up, and honing their craft. What started as a house party among friends grew into a rollicking late-night community-wide gathering on Thursdays (that may have gotten on the local authorities’ radar). The focal point of the party was gravy, a treasured Cajun comfort food that requires little more than roux, some protein, rice, and plenty of stirring. The gathering—which started off as a weekly event—became less frequent as the years went on, but the Gravy Boys, as they became known around town, still get together to bond over a cast-iron pot of rich, hearty gravy.
How did Gravy Thursdays get started?
Tanner Dimmick: I wanted to get better at cooking…
You're reading a preview of
Louisiana Cookin' (Digital) - 1 Issue, March/April 2025