Monday
Smothered pork chops
Rice and gravy, green beans cooked with bacon, cornbread on the side.
Roughly 680 cal
Lafayette & Broussard
Sunday we cook. Monday you eat.
Five plate lunches a week, portioned in real containers and dropped at your door before seven on Monday morning.
Five plates
$62
a week, delivered. Works out to $12.40 a meal.
Cut-off
Sat 6pm
Order any time before Saturday evening.
No subscription
Order the weeks you want. Skip the weeks you don't. Nothing auto-renews and there's nothing to cancel.
This week
Week of August 18
Posted every Thursday. Same five for everybody — that's how the price stays where it is.
Tuesday
Chicken & sausage gumbo
Dark roux, over rice, with potato salad the way it's supposed to be served.
Roughly 610 cal
Wednesday
Shrimp étouffée
Gulf shrimp, rice, and a side of maque choux. The one that sells out first.
Roughly 640 cal
Thursday
Red beans & rice
Cooked Monday-style with smoked sausage. Comes with a slice of French bread.
Roughly 590 cal
Friday
Catfish courtbouillon
Tomato and pepper gravy over rice, with fried okra on the side.
Roughly 620 cal
Allergies?
Tell us when you order. We can leave shellfish or pork out of most weeks, but we won't pretend the kitchen is free of either.
How it works
Four things happen
1
You order by Saturday 6pm
Pick your week, tell us about allergies, pay online. That's the whole thing.
2
We cook Sunday
Everything is made Sunday in a licensed kitchen on Johnston Street. Nothing is frozen.
3
We drop Monday before 7am
In a cooler bag at your door. Lafayette, Broussard, Youngsville and Scott.
4
You heat and eat
Five containers, microwave-safe, good in the fridge through Friday.
Order
Get on Monday's list
Cut-off is Saturday at 6pm. We cap it at ninety plates a week so the food stays right.