what’s cookin’

Brandy's own handcrafted original recipe will make you think you are in the middle of Jazz Fest. This Louisiana style comfort food is built from the Big Easy's best sustainably sourced Louisiana crawfish, blended with gooey cheeses, locally sourced herbs, peppers, and veggies.

Our version of this classic Louisiana dish starts with a rich, buttery, and intensely flavorful roux. This dish is chock-full of fresh herbs, spices and authentic Louisiana crawfish tail meat. Served over a bed of aromatic Jasmine rice or Brandy's Magic Cheese Grits.

This rich flavorful Creole stew is served over a bed of savory white rice. We cook ours low and slow to ensure the flavor profile of andouille sausage & slow roasted chicken are properly introduced to the infusion of fresh herbs, filé spices, garlic, and onions. You won’t be able to get enough of this flavorful comfort food.

Authentic Louisiana Red Beans soaked, and cooked with Smoked Pork Tasso overnight. This dish is beginning to catch on in these parts. Try 'em and find out why.

Whole chickens rubbed in our own custom spice blend, and injected with a house made creole butter. Smoked over natural Missouri lump charcoal and pecan wood for a sweet mild flavor.

Rubbed with a our custom spice blend, smoked for 12+ hours with all natural Missouri lump charcoal and pecan wood, and finished with our signature vinegar sauce.

The rub is simple, the beef flavor is strong. With brisket it's all about the technique. Even after cooking all night, it still gets even more rest time. Brandy says the brisket gets more rest that she does. She's not wrong...

Savory sweet with just the right heat. Our spares are hand selected and cut to provide a meaty bite through as known on the competition circuit.

Sweet Beans from the cooker with a little kick of pepper and our signature rub. Loaded with our smoked pulled pork so it eats like a meal...did I really write that??

Creamy Grits made with heavy cream, butter, and a custom cheese blend. We call them "Magic" Cheese Grits because people that "don't do grits" usually do these after a sample...

This is NOT stovetop macaroni & cheese! House made cheese sauce with cheddar, cream, butter, and farm fresh eggs. Combined with elbows and baked up just right.

No cans allowed. We snap our green beans fresh and sauté with a little garlic butter and smoked ham. This is my goto when i need my kids to eat veggies....

Crispy cabbage & carrots tossed in a tangy sweet mustard dressing. Then tossed with fresh chopped cilantro for a twist.

Thick tomato based sauce on the sweet side with molasses, brown sugar, and other top secret ingredients

A Tangy Smoked Buttery Mustard Vinegar sauce thats fantastic with the smoked pulled pork

Spicy Vinegar with red pepper flakes and a custom blend of spices - Goes awesome with the slow smoked pulled pork

A thick tomato based sauce brewed with fresh jalapeños for a little kick. Well paired with chicken, pork or beef.

Beignets were brought to Louisiana by the Acadians. Ours are a deep fried sweet square of goodness topped with powdered sugar and served with your favorite dipping sauce.

House made sweet peach cobbler. Baked fresh daily. Top it with vanilla ice cream for the perfect ending.

Chocolate cake with a Southern twist.