Cajun food is fairly mainstream — and gumbo, jambalaya and bread pudding can be found on restaurant menus nationwide.
But one dish – gravy – has remained something of a hidden gem of Louisiana. And the “Gravy Boys,” eight best friends from college, are dedicated to perfecting the dish and preserving their cultural heritage.
The story of the Gravy Boys begins, technically, in the 1700s when Cajuns first arrived in Louisiana.
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“They were kicked out of France. They were kicked out of Nova Scotia. They ended up here,” Sullivan Zant, one of the Gravy Boys, told Fox News Digital in a Zoom interview. (See the video at the top of this article.)
Zant is executive chef at Vestal, a restaurant in Lafayette, Louisiana.
The Cajuns, Zant said, “were a people of much resource but definitely not a lot of money. Gravy, along with jambalaya and a lot of other dishes that are popular …