Coffee Talk With The Cajun Mamas

From Pastalaya to Pop-Ups: Brit’s Cooking, Cajun Roots, and Building a Modern Food Brand

• Chris Logan Media • Season 3 • Episode 24

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A simple pastalaya video with no voiceover and a whole lot of heart sparked a community—and today we unpack how that happened with Britney Landry of Brit’s Cooking. From the sound of South Louisiana that gets mistaken for New York to the comfort of eggs and rice that floods comments with family memories, we follow the thread of culture turning into a modern food brand without losing its soul.

We get into the real kitchen choices that creators and parents make: why jar roux isn’t cheating, how sticky chicken and smothered gravies never miss, and when to reach for no-bake desserts that still feel like a win. Brit shares her approachable “healthy-ish” lane—protein pasta, garlic-herb flavors, quick tzatziki—and why it’s okay to cook for your life first and your feed second. If sourdough scares you, her sleep-friendly routine might change your mind: feed at night, rest the dough while you do, bake in the morning. Sustainable rhythms beat gimmicks.

There’s a business backbone here too. Hand-carved cypress spoons sourced from Atchafalaya driftwood blew up because story matters; left-handed bevels prove details do too. Cajun and garlic & herb seasonings earned space in Rouses, Super 1, and mom-and-pop shops, while a future cookbook waits for the time it deserves—because translating “a little of this” into a reliable recipe takes care. We talk platform shifts, recycled content as a sanity saver, and the hard truth about phones, kids, and eye contact. The takeaway: protect your energy, partner where possible, and let culture lead the content.

If you love Cajun cooking, creator craft, and honest talk about balancing family with growth, you’ll feel right at home. Follow Brit’s Cooking across TikTok, Instagram, Facebook, and YouTube, then subscribe to our show, leave a review, and share this episode with a friend who still swears by their wooden spoon.   Click for all things Brit: https://britscookin.com/

https://cajunmamas.com/

YouTube:
https://www.youtube.com/@CajunMamas

Sara
https://www.facebook.com/lllippylady
https://www.instagram.com/lllippylady/#
https://www.tiktok.com/@lllippylady

Koa
https://www.facebook.com/kgmelancon
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SPEAKER_02:

Why do we get confused with New York a lot? I don't feel like we sound like that. I feel like maybe New Orleans can be sounds more like we can get some New York out of there, but like us.

SPEAKER_01:

I'm very Irish sometimes. I get Irish a lot. Yes.

SPEAKER_00:

Welcome to Coffee Talk with the Cajun Mamas. Grab a cup of coffee, settle in, and let's dive into real conversations about life, motherhood, and a little inspiration to brighten your day.

SPEAKER_04:

Welcome, y'all. Welcome to another episode of Coffee Talk with the Cajun Mamas. Um, we have a very special guest today. You might recognize her. This is Brittany Landry, also known as Brit's Cooking on all the socials. Hello, how do I look? I'm so excited. Oh, you just look at us. Okay. The cameras are all around, but you just look at us.

SPEAKER_02:

Just look at us.

SPEAKER_04:

But just forget they're here.

SPEAKER_02:

Oh yeah. Um, so we're excited to have Brittany. Um, we've met her a few times, but I can't wait to hear your story. That's what I want to know. Yeah. How this all started. That's the game plan. That's the game plan. We didn't even tell you. No. This is just I'm sorry. This is just like chatting.

SPEAKER_04:

We we don't script anything. Uh. So we're gonna just see how the conversation goes. But uh, first of all, um, it and if you're not watching us on YouTube, um, well, I'm sorry, you cannot see this right now. But if you are watching us on our YouTube channel, you can see these nice little hats we have on the table and these coffee cups. Um, behind me, we have a coffee cup. Uh, this is our shirts. Yes, gumbo, rice, and uh plenty of spice. That's what Cajun Mamas are made of. This is true. This is a new shirt.

SPEAKER_02:

Um season. It's frisson season. Yeah, when you go outside and they got a little breeze and it's nice and cool in the fall, you get a little frisson. Get a little chill.

SPEAKER_04:

This is just some of the things that we offer at CajunMamas.com. So we would love if y'all would go and check out our merch and um, you know, maybe bring a little bit of Cajun Mamas into your house. You can have some coffee with us. Yes. With our cups and stuff.

SPEAKER_02:

We got the big ones too now. 15 ounces. And you can get any design on the 15 or the um 11. The 11. Yeah. And we even have the plastic ones. Yeah.

SPEAKER_04:

That you can get coffee milk for your babies. So you're the coffee milk.

SPEAKER_02:

Yeah, maybe you need a plastic one because you're a couillon and you drop your uh your mugs all the time. Well, so y'all go check out what we got at Kajmmamas.com.

unknown:

Okay.

SPEAKER_02:

All right, Britt. Okay, it's all about you today, baby.

SPEAKER_03:

Okay, where are you from? So I'm from New Iberia, still there. Um I started posting online when my kids went to school. I feel like a broken record. I tell everybody that, but it's true. No, I haven't heard this. I haven't.

SPEAKER_04:

No, I haven't.

SPEAKER_03:

And that's what, like uh the COVID era or before? So when did Leo start school? So my oldest is eight. So what maybe four years ago? I think I started in 2022. Okay. 2021. The end of 2021 is when I started posting videos. My first video was on TikTok. It was just a video of me making a pastelaya, and it was just ingredients. I wasn't talking. And then the next day I woke up and I saw them comments, and I'm like, oh Lord, what we got here. Yeah. And so um I started posting little videos like that, just recipes, not talking, just you know, what I'm doing with some music in the background. I think I started with like Cajun music and you know, some New Orleans bounce from my eggs and rice, you know, whatever fit the vibe. And then um when I started talking, it was like a whole nother, a whole nother thing. Like that overall. They were everywhere. Where are you? Yeah. I recognize that accent. Then there's other people. Are you New York? What it what is that accent? Why do we get confused with New York a lot? Yes.

SPEAKER_02:

I don't feel like we sound like that. I feel like maybe New Orleans can be sounds more like we can get some New York out of there, but like us. Not us.

SPEAKER_01:

I don't get Irish sometimes. I get Irish a lot. Yes.

SPEAKER_02:

I don't know. Not I don't know me, but what you like, so so they fell in love with the accent.

SPEAKER_03:

With the accent, and so I started posting because you know when you first start online and like you get a lot of views, and you're like, wait a minute.

SPEAKER_04:

Oh, what's a what is something happening here?

SPEAKER_03:

Yeah, and so there was like a little wanting to do more, right? So I I started posting, and then when I noticed that okay, they like when I talk, I started talking more. And so when I first started posting, I posted all of our food. I think my first recipe was pastelaya, another one was smothered sausage and gravy, yeah, um eggs and rice. And the eggs and rice, like you would think, okay, I'm gonna post this. So simple. So simple. Like the amount of comments that came in, like, oh my god, my mama used to cook this. This is something we grew up on. I add cheese to mine, you know, everybody just has their own little way. Oh, food, people got opinions about food all day long. But I gotta say, when I first started, I really didn't get that much hate. Like, I think the first hate I got was using a jar roux.

SPEAKER_02:

But oh gosh, yes. Jesus Christ.

SPEAKER_03:

But I will say, even to this day, if you use a jar roux, it is the same thing as if you make it at home. It is. It is flour and all all day long.

SPEAKER_04:

They brown it and they do the hard work for you.

SPEAKER_02:

I don't have to do it. I don't understand why. It's such a big thing. I don't have to do it. It's already done.

SPEAKER_03:

Yeah, and there are so people, there's so many people that feel so they're so strong, so some type of way about it. But you know what? I say tomato tomato is the same thing.

SPEAKER_02:

Yeah, it's it's it's to each his own. That's right. If you got time to do that, that's correct. Oh, yeah. If you got time to do that, I'm gonna open up my little jar and I'm gonna just have a fine day. Okay.

SPEAKER_03:

Now I will say if if the weather's nice, we're cooking outside, I feel like drinking a little beer, making my room.

SPEAKER_04:

You have the time. And I have the time. Yeah.

SPEAKER_03:

That's right. Same for us.

SPEAKER_04:

You but never place that.

SPEAKER_03:

No. But at the same time, it's part of the experience sometimes. But other times when you need a quick stew, we're gonna just pull it out of the jail. Definitely. So yeah.

SPEAKER_04:

Anyways, um, anyways, we can go on a tangent about that. Uh so you started out doing just like Cajun food, but then I I can imagine, like you can only smoke.

SPEAKER_03:

You can only do so much. So many different things.

SPEAKER_04:

And that's how come I don't post a lot of cooking videos is because honestly, I don't eat that way very much. Like, we try to eat healthier. I do a lot of boring stuff like ground turkey and ground 85, 15 beef, you know, just like very basic and roast vegetables in the oven, and that's it. How many people don't want to hear those people that are on like a healthy journey? Maybe. But from a lady that sounds like me, they don't want to hear that.

SPEAKER_02:

I feel like that's how I think it's gonna take your street cred down in the street.

SPEAKER_04:

I think they're gonna be like uh what no, they just don't go. But it's maybe maybe one day I will.

SPEAKER_02:

I wanna I want you to make that pasta you was telling me about with the turkey and the taziki.

SPEAKER_03:

Yeah, like the Greek bowl. You make your own.

SPEAKER_02:

She makes stuff like that, and I don't mind watching her.

SPEAKER_03:

Didn't you say you tried my Greek meatballs? Was it you?

SPEAKER_04:

I might have, but I did it in like a loose ground meat type. Okay. But yeah, I use when I do Greek uh turkey, I say Greek loosely, it's like Mediterranean flavor. But like I'll do a packet of um, this is a recipe bonus for y'all. Okay. Oh. I'll do a packet of like a uh, it's meant, it's a marinade, I guess, but it's a garlic and herb dry seasoning packet, but it's meant for a marinade, and some of your garlic and herb seasoning, and a little bit of Cajun seasoning because you have to put that in everything, but that's and it and then in a bowl with uh protein pasta, uh, gorilla makes a protein pasta and taziki sauce is so good.

SPEAKER_03:

Yeah, and sometimes do you make your own taziki? Yeah, I've never made my own, I've always bought it, but I feel like some are better than others. Oh, you could make it so easy. Cucumbers in it, huh?

SPEAKER_04:

I'm teaching her how to do it. Yeah, I don't know.

SPEAKER_03:

I watched her make a Greek salad all day long. I love eating like different foods, so like taziki, I've never got into that. I never I never tried Indian food. Look, y'all can learn real quick that I'm ADD, so we're gonna be all over. But um, yeah, I've always wanted to make my own taziki. Oh, it's super simple. Yeah. If I can do it, you can do it. It has cucumbers in it, right?

SPEAKER_04:

And mint grated. No, uh dill. Dill. Yeah. Dill, lemon juice, garlic, and you can do it either with Greek yogurt or I make mine with sour cream. And it's oh yeah. Easy. Super easy. And the longer it sits, the better it gets.

SPEAKER_02:

I'm hungry.

SPEAKER_04:

Yeah, me too. Yeah, why you didn't bring us some of that Greek stuff?

SPEAKER_02:

Why you didn't bring us no food now? Sheesh, I could have. Uh-uh, no. Well, we can't nobody got time for that. Uh well, okay, so like what is your big hitter every time you make this? Because you know you can make the same thing over and over, and it's gonna pretty much perform well every time.

SPEAKER_03:

Do you recycle some recipes? So I didn't start recycling until recently. Okay. And um, yes, absolutely. Now I will recycle content. Sometimes I will redo the voiceover a little bit, like the beginning. Um, but anytime I post any kind of gravy, that's to be that's good. Yeah. But as I started posting more, my only audience wasn't just here, right? So I started having to do things that I grew up eating rice and gravy every day. Spaghetti, tacos, and rice and gravy in some way, shape, or form, right? Very simple, easy me life. So when I started posting online, I had to kind of start thinking out of the box. So I'll sprinkle in rice and gravy, you know, here and there. Because at the end of the day, you know, that's that's what we're and you want to keep your home people happy.

SPEAKER_04:

Yes.

SPEAKER_03:

Yes. And so um I'll anytime I post a smothered rice and gravy, sticky chicken is a big one because I add sugar to my roux and make it, you know, I make that caramel. Yeah, yeah. And not everybody does that, you know. So that's a big one for me. And then um any delight. Anything I post that's a delight. All those different delights.

SPEAKER_04:

What's a delight? You know, like a pumpkin delight or a uh you've done what what's another one you've done?

SPEAKER_03:

I do banana, banana split delight. Is it like Oreo delight? Oreo delight. So I did Oreo, I did golden Oreo, like a no-bake dessert off.

SPEAKER_02:

Oh, the pistols. Oh man, don't even tell me about no dessert.

SPEAKER_04:

And you're like the cool whip on top, and it's a no-bake. Everything's so easy.

SPEAKER_02:

No bake, you just yeah, my mother-in-law makes Oreo Delight, and I'm just telling you right now, we go crazy over it.

SPEAKER_03:

Well, yeah, the the people does too. The people does too.

SPEAKER_02:

That's good. Oh, so any type of delight, I'm gonna have to go, I'm gonna have to go see what I'm missing.

SPEAKER_03:

So every year, so last year I posted my pumpkin delight, and it did really well, and it was so good. So, pumpkin is not something that I always eat. When I started posting online, and like everybody goes crazy for Starbucks pumpkin, right? Everything pumpkin, pumpkin. So I'm like, I got to come up with something pumpkin.

SPEAKER_02:

Some pumpkin. Uh-huh.

SPEAKER_03:

And so I did the um, I mixed the pumpkin with some pudding mix. Okay. And I made that pumpkin delight, and it is absolutely amazing. And it's one of my favorite ones. Oh, yum. So if y'all like pumpkin, y'all gotta go try that one.

SPEAKER_04:

Well, I when you said that I'm thinking we always we never had pumpkin pie. No, no potato pie. That's not sweet potato pie. Sweet potato pie or sweet potato crunch or whatever, nothing pumpkin around here. Yeah, so but the rest of the world's pumpkin craze. So that was smart of you to do that. Now there was potato delight.

SPEAKER_03:

Let's do it, let's do that. So there was a lot of people that said, Can I sub the pumpkin for sweet potato? And yeah, sure. Mm-hmm. Yeah. It has to be a little bit more.

SPEAKER_02:

What about okay, what about this? Have you ever tried to make a pumpkin, like it's like a jelly roll, but not a jelly roll. It's like cream cheese roll.

SPEAKER_03:

So the thing about me is I don't really bake ever. Okay. So you're not gonna see many baking things on the page. As many, yeah. It'll be like easy, no bake, very minimal baking. You don't like to bake? I just have a truck, I have trouble measuring things and then waiting long enough for it to be done and then letting it wait.

SPEAKER_02:

Mm-hmm. When is I need when I need to turn it out?

unknown:

Yeah.

SPEAKER_02:

Yeah. I started making a video the other day and I turned out my cakes too late, and I could not post that video because I had to then take the circular cakes and press it down into a casserole dish. Now it was for my mama's birthday, so it really didn't matter. It was just us. And so, like, I just slathered some peanut butter chocolate on top of that. And everybody was happy the whole cake was eaten. But I just had to smash those circular cakes down.

SPEAKER_03:

See, that would that would be me baking.

SPEAKER_02:

Okay, I would feel scene now.

SPEAKER_04:

Yeah, okay. Yay, but that was still you move on. I don't guess we have no hope of getting you to ever get on the sourdough train.

SPEAKER_03:

So I I told Cube, I'm like, I would really like to start because you see I have your starter and I would really like to start just sitting there in your cabinet or on your on your counter, just waiting on waiting. I'm waiting on the right, the right moment for it to speak to me and say, Brittany, it's time.

SPEAKER_04:

Yeah.

SPEAKER_03:

Because I'll see like people are making all kinds of like cakes with sourdough and everything, sourdough, sourdough. And I just never experimented with any kind of baking to know anything about it.

SPEAKER_04:

Yeah, you know, and there's so much about it you could you go down the rabbit hole, it's overwhelming. Sourdough is very overwhelming for new people. That's why like my goal was to have directions that were super simple to follow. Have a and we have like a YouTube video to go along with it. Um just to try to like I when I first started, there's there's so many ways to do the same thing. And so I went looking for the easiest recipe I could find, and I found it, and it turns out every time for me.

SPEAKER_02:

Yeah.

SPEAKER_04:

So that's how it wasn't my my recipe, but it was a method I found and regurgitated pretty much. And I'm like, this is you want to do it the easiest way? Here you go.

SPEAKER_02:

That's the easiest way. And we've had people say, Oh, um, you know, like I've been trying to make a starter and it just never worked out for me. Here you go. Go do this five days, and you're gonna have your good starter. Yeah. So it's it's really easy. I even do it now. You know, I'm a little challenged, but now I got it.

SPEAKER_03:

You got it, you got it. So with this starter on the counter, you have to take out some every day, right? No. Or do you have to bake some every day? No, no, no, no, no.

SPEAKER_04:

And you don't have to feed it every day either. Like I once a week, I bake once a week. So I take my starter out of the fridge once a week. And I'll take it out the day before, I'll give it a feeding and let it well, I say the day before, the day before I'm gonna bake. So the day before I'm gonna bake, I take it out, I give it a feeding, let it come up, make my dough that night so that it rests overnight. So I'm not sitting there watching it for eight hours. See, so I in my mind it's fast because I'm sleeping. Right. So I make my dough that night, it rests on the counter and grows all night long. Wake up the next morning, shape my loaf, and bake it. Oh, yeah.

SPEAKER_03:

Oh, that sounds easy. Why it's not you're drinking in a coat. So I like I like the idea of doing it before you go to bed. That way you don't have to sit and wait. No, because the sitting and waiting is my That's why when you said that I said, shoot, she ain't gonna want to do sourdough.

SPEAKER_04:

But it's really you do it just. Yeah, yeah. And no, one you don't have to feed it every day. Like you can even go weeks without feeding it. But you have to keep it in an icebox. Yes, it will, it'll it'll mold if you don't. Like it'll, you know, unless you got the perfect temperature in your house, I don't know that.

SPEAKER_02:

Not even in mine, because mine is like a meat locker. I just put it in the refrigerator, and whenever I'm I'm ready to take it out, I take it out. Do look like she says. But I like even when my my babies, when I had my babies and I wasn't fooling with that, I put that in there for six weeks, eight weeks, and then took it out when I was ready and just fit it. It kind of took it.

SPEAKER_04:

So once you get it to that point, yeah, you got this. I can't pull it out. When you go home, it's gonna be like Brittany, I'm I'm ready for it.

SPEAKER_02:

I've been waiting so patiently. Yeah.

SPEAKER_04:

Yep. Okay, so um 2001, you said-ish? The end of 2001 is when you started posting. And like, did you blow up right away, or um it's been a gradual climb for you as far as followers go?

SPEAKER_03:

I would say it's a gradual climb. So I will say though, in 2022, 2023, when you had a viral video, you could expect a hundred thousand followers. You know, if you had a to gain that much quickly. Whereas now it's not the same. So I would say it was definitely a gradual climb because I didn't have viral videos when I first started posting. I just had, you know, good interaction. Uh-huh. And then, you know, you get a viral video here and there. Every now and then. But I would say it was a gradual climb. And then now I'm kind of like at a standstill on TikTok. But I think everybody is just so spread out everywhere. And so, like, if you watch my content on Instagram, you won't necessarily watch it on TikTok. You know what I mean? Right, yeah. So I think, um, but I mean, I could have never imagined having the following that I do have. You know, it's still, if you ask me, it still doesn't feel real to me. It's like it's almost like imposter syndrome, right? Mm-hmm. Um, yeah, we get to do it.

SPEAKER_02:

So it's been super, super wild. Yeah. I mean, it's wild to see. I mean, what when you set out in life, did you be be like, you know what? One day this is what I'm gonna do.

SPEAKER_03:

No, no, no. But but you want to hear a funny story. So whenever I started, um, whenever we were building our house, I was following a lot of influencers that were, you know, they post, you know, their what they're doing and their brick colors and their house colors. And so I was getting inspiration from that and I un enjoyed following them. And so whenever we were in our house, I was posting um, like, you know, what how I would decorate my stuff. And y'all, I'm really not all that great at decorating, but it was it was something for me to do, yeah. And then I got into gardening, and so like I'd post my little plants, you know, and then TikTok was my first video. So I was posting these pictures on Instagram. Okay, and then TikTok was my first video, and I'm like, well, guess we cook.

SPEAKER_02:

Guess we cooking.

SPEAKER_03:

I love it.

SPEAKER_02:

But I like that. I mean, I like to watch you and your little garden too. So I like that the f like once you get these followers, like they just love you, whether you're cooking or you just walk around your house or garden.

SPEAKER_04:

You do a day in the life type of thing. I'm gonna do that. I love those too. Yeah.

SPEAKER_02:

I will I will watch you bite a crunchy chicken in your car. You know, like I want to know where you are, you know. Because like I just, I don't know, I like you as a person, and I think that says a lot about creators. Like, if you if you like, if you like them, genuinely they will watch you. You know, they will watch it. It doesn't matter what you post, you know. I love to watch you cooking videos, but I watch everything, you know.

SPEAKER_04:

And sometimes the ones that you well, you know, like you spend zero effort making this particular video, and it does better than the ones you edit for an hour. Exactly.

SPEAKER_03:

The video you have expectation for, like you just know is gonna do so well.

SPEAKER_02:

Rarely never, yes, never, never does. Oh no, isn't that? Or sometimes you can stick some uh headphones on your head with a little spoon. So cute. I love those videos. People go nuts over it. It's good. 911, what's your emergency? I love that. Has been hit you with the frying pan.

SPEAKER_03:

I've been having fun with that.

SPEAKER_02:

Join the club. I've been having fun. I love it. Yeah. Well, what's next for you?

SPEAKER_03:

I've been using those spoons for the past couple years. And a friend of mine makes them. She gets the wood out of the Chafalaya basin, the dry drift wood. She lets it dry in her her yard for a so she told me a year per inch thick. So she cuts it into boards and she makes these cypress spoons. And I was like, you know what? I'm I would sell them at the pop-ups, like when we were at the but I never thought, like, oh my god, if I post this on the demand. Because everybody, we all have our wooden spoons, right? We all have our roof spoons. So I didn't think there would be such a demand. But yes, she cannot make them fast enough. She got them things lined up drying in her yard right now. I said, girl, we need we need to hire, we need, we need to hire some help. You better go back to the basin and get you another hole and get drying. Wow. She does it by hand, so she's awesome. So they're all a little different, they're all shaped, you know, just a little bit. But I think that's what makes them special, you know.

SPEAKER_02:

Oh, I love that. And how many you sold? I think you sold them in Hal. How long? It wasn't long. Two minutes. We sold 140. Oh, quit that.

SPEAKER_03:

Where'd you have them listed at? It was on Hal's website. Oh, wow. So she put some in a bundle. So she did the spoon and my two seasonings, and then she did the spoon and her spoon and her seasonings. Okay. So she had some little bundles, and then she had the spoons by herself. And we are doing a couple left-handed spoons because we got our left-handed folks that need them. I didn't know there was a difference between a left-handed spoon. So the angle. The angles on the opposite side. That's cool.

SPEAKER_02:

See now. I saw somebody hollering about a left-handed spoon, and I was thinking the same thing, but I was the angle of it. Oh my god, that is so cool. Yeah.

SPEAKER_03:

So you have your own website? I don't have my own web. I I do, but it only has a list of stores. So I don't sell anything on it.

SPEAKER_02:

I just you're not shipping nothing out. Go ahead.

SPEAKER_03:

I don't want to touch nothing.

SPEAKER_02:

Okay.

SPEAKER_03:

So Amazon, I have an Amazon guy, and Hal's handling my spoons right now. And Hal's.

SPEAKER_04:

It's on her website or Gary Mont Hardy.

SPEAKER_03:

I think it's on How the Cajun, maybe.

SPEAKER_04:

That's great. I love that y'all are collabing that way. I love that.

SPEAKER_02:

And she she does the same for us too. She does uh she gets our virgie out too. And it's just like I I love to see the collaboration of creators. Nobody's, you know, we all we all out there for the same reason.

SPEAKER_04:

All rise when we elevate each other. Yeah, together we rise.

SPEAKER_02:

Together we rise, and together we bring all the Cajun love to everybody who will have us.

SPEAKER_03:

Yep, that's right. Oh man, that's awesome.

SPEAKER_02:

Tell us about your different seasonings.

SPEAKER_03:

So I have my Cajun um and I have my garlic and herbs. So whenever I did the Cajun, I debated whether I should do it or not because y'all know we are in a saturated market.

SPEAKER_02:

I know.

SPEAKER_03:

There everybody has a seasoning. Everybody in their mama has a Cajun seasoning. So whenever I did that, I sat on it for the longest time. But Hubert's like, why not? You know, why not? And when we did it, the response was great. I'm like, again, imposter syndrome. Like nobody's gonna buy my stuff, and I still feel that way. But it has been so successful. Like we are in all rouses. Um now we're in super ones throughout Louisiana.

SPEAKER_02:

Wow, that's amazing.

SPEAKER_03:

So many mom and pop shops. And you know, the mom and pop shops are the ones who accepted us first, and I'm forever thankful for our people. Um, and then the garlic and herb. Also, uh, whenever we did it, I told Hubert, I'm like, if we're gonna do the Cajun, we gotta do the garlic and herb because the garlic and herb is my baby. Have y'all tried the garlic? Yeah, I'm out of it, right?

SPEAKER_02:

Like, I'm I'm I'm sprinkling the end of it right now.

SPEAKER_03:

I feel like once you have it, like, and you like a certain dish with it, you can't have it. Like, I have friends that eat it with pizza and it's just good on everything. Like, we love it on eggs. Yeah, yeah.

SPEAKER_02:

Pizza eggs, that's my that's my go-to is pizza egg with a garlic and it's so good.

SPEAKER_03:

And so we've been super blessed. And you know, at the end of the day, he's like, I told you so. I told you so. Oh yeah, but but it's been a huge blessing, and I'm really grateful that we did it. You have any plans for any other seasonings? No, I don't I don't think so, not right now. I think the cookbook is the next thing.

SPEAKER_02:

Okay, that's a big project.

SPEAKER_03:

That's a big project. So I've been working on whenever I've been approached by cookbook companies and they have a shark turnaround, right? They want to turn around in six weeks. Good lord. Oh my gosh. And you know, we don't really measure our food.

SPEAKER_04:

Never it's so hard to put a Cajun recipe in a recipe form. I know. Yes. Now, and I mean if you get inspiration from another recipe that's not a Cajun dish, like they you still like you might read the recipe, but you don't really follow that too.

SPEAKER_03:

And that's why I'm not good at baking.

SPEAKER_04:

Well, because it's a little bit of this and a big thing.

SPEAKER_03:

Baking, you gotta yeah, you have to be precise. I think I want to add a little bit extra bacon soda, and I can't do that. No, you can't add a little papa. Right. And so um the cookbook and then um merch. You know, I have my so good y'all hats. I've been sitting on that forever. I'm hoping we can get that out before the holidays um for all my little it's like a style trucker kind of style hat, like that. So it's the raised trucker, you know, the the um what do you call it? Like yes, the snapback. Okay, um but yeah, hopefully we have that, and then some little aprons, some stickers, some little go so good y'all stickers. I've had a um a local artist do some designs for me. So yeah, that's cool.

SPEAKER_02:

Oh, it's so much fun. Oh yeah. Well, I mean, anything else?

SPEAKER_04:

Um, yeah, a lot else. I don't know I know. I think we have to have a part two. I would like to yeah, we probably could split this up into two. Um I would like to know like how you stay grounded, how you stay not always feeling like you're on your phone. Because I'm struggling. I struggle with that. And we we have to draw boundaries, but it is very, very hard. And like my kids see me on my phone all the time. And I'm like, Mama, I'm working, I'm working, I'm working. And there's no there's no hours, it's on and off throughout the day and stuff like that. And then like you go on Facebook and you know world events are crazy right now, and I just really would like to get off of social media, but I can't. I agree.

SPEAKER_03:

How are you doing? Any tips or I mean, are we all just making all the drowning out here? For me, for me, I'm drowning. So my kids get off of school at 320. And a lot of times I will film a recipe, and a the recipe takes long, right? So in between that, uh so I do have a manager who handles m m most of my stuff.

SPEAKER_04:

Okay. Um comments and messages and stuff, no, like emails, like brand deals and emails. Okay.

SPEAKER_03:

Um, so I'll try to do that in the morning. Um, and then I'll do my recipe and then I'll try to edit. If if it if it is a brand deal, I will try to edit it that day. That way it doesn't get put off for the next recipe. That's hard, yeah. So it's kind of like a balancing act. My kids get off at three. I don't want to be on my phone at three, but a lot of the times I am. And it sucks. Yeah. Because I want to help them with their homework, which I always told Hubert, if it ever got overwhelming that I felt like I didn't have the time, I would step back. I would take a step back. Yeah. And I don't think we're at that point, but I do think it feels like you're drowning. I feel it. Yeah. Yeah. And I think it would be different if we were in front of a computer, right? Because our our kids these days, like they see us on the phone, they just automatically think that we're not doing nothing important. Scrolling, yeah, yeah. I know.

SPEAKER_02:

And uh, we have we have to tell our kids that too. It's like, hey, I know you see me on my phone. I'm not but then it's also we also have to lift our heads to look at the person. You know, like lift up your head to look at the child when the child, you know, that's yeah, you know, just thinking about that. Like, I'm like, why don't I do that sometimes? Yeah, you know, I'm like, yeah, uh-huh. What you need. You think about it after. Yeah. So just lifting our heads to look at the kid, you know, sometimes. But it's different for us too because they are with us all day long. You know, it's not uh I wish we had, and then it's still, yeah, you know, wish we had an eight to three where we could sit, but it's still, I think we would still do the same thing. We still would. We still do the same thing.

SPEAKER_04:

Because I mean, I'm still, I mean, my kids, my kids go to a school, but it's from eight to twelve. So all afternoon they home. And uh I still can't get everything I need to get done in those hours. Like it's like you said, you might have time to shoot the video, but then the editing comes in. And it it's just a it's a juggling act. And y'all, we are by no means like trying to say like our lives are horrible and stuff.

SPEAKER_02:

It's just we're just trying to keep the balance, and I like that we can talk, you know, like we this is just a discussion. I feel like maybe somebody else might need to hear it too. Uh-huh. We out here we all out here drowning. We all know we all trying to make sense of it, and we all trying to get y'all good content by also spending time with it.

SPEAKER_03:

But also balance our our family life, yeah. And and I have found that recycling my content gives me a little like peace. Like, whoo. Okay. Yeah.

SPEAKER_04:

And I don't do that enough. And I mean, we haven't been doing it as long as you, but I there was a video that I did one uh last summer, had to be last summer, of like uh mamas at the beach with their kids, and it was like I was on the beach, and I'm like, no, we're not going to the pool. We could swim at home, you know. We come here for the beach. I should um and somebody messaged me and was like, I can't I'm looking for that video that you did last summer. I was like, I should have recycled that this summer, and I didn't.

SPEAKER_03:

Like, I forget about all the stuff I've done. Well, it's not late because people are still going to the beach. They still beach. Yeah, I guess. I feel like I missed it.

SPEAKER_02:

Now I'm like, I have a gumbo one, but I'm gonna probably make another one. You know, like I think I've made a few gumbo ones. Make another one. Just do another one. A fresh one. Fresh gumbo.

SPEAKER_03:

Because you know it's different every time.

SPEAKER_02:

And it's always good though. I never made a bad one. Yeah. Sometimes a little too much roux, but it sometimes can get thick on you. Sometimes it's a little stewy.

SPEAKER_04:

Yeah. My daddy likes a gumbo stew. He likes his thick thick.

SPEAKER_02:

I don't want no water. I don't want no dishwater game. Water gumbo.

SPEAKER_04:

Not a dishwater gumbo. No, no, no.

SPEAKER_02:

So anyway, well, I mean, thank you so much. Thank you for watching. But you got some more, you got some more questions. I do, but I'm gonna stop.

SPEAKER_04:

Like, I'm not. I'll come back. Anything else that you wanna tell you people or anybody listening right now? Like anything else? Uh I do want you to tell them how to find you.

SPEAKER_02:

Yeah, because certainly you know, you know her and you already following her, but if you're not maybe you're not, yeah. This is a this is a gym right here.

SPEAKER_03:

So um my name's Brittany, but I go by Brits Cooking and I am on TikTok, Instagram, um, Facebook, and YouTube. And YouTube now, right now that YouTube. That's a whole other animal trying to grow our YouTube, but yeah, that's another thing. Making a video and then having to post. So I'm out in the boonies. Oh, we our internet sucks. So it takes forever to upload. So once I upload on TikTok, Instagram, Facebook, I'm like, one more. Another one. Let's go. Another one. You can do it. Yep.

SPEAKER_02:

Yep. Oh, well, thank you so much for coming today. Oh, this was awesome. Like I I could stay talking to you forever, so we'll have to get together again. And surely we will. But um, uh, this is this is Brit's cooking, y'all. Yeah. And we'll find her on all the socials. All the socials.

SPEAKER_04:

Give her a like and a follow, and you won't be sorry. You won't be. We've been following her. Yes, appreciate it.

SPEAKER_02:

We we really enjoyed it and we enjoy your content. All right. Um, we're gonna take a little second to talk about our sponsors.

SPEAKER_04:

Oh, okay. The Cajun Mamas. Our Cajun Mamas are the sponsor for this month's podcast. Um, and you can get all Cajun Mama things at Cajun Mamas.com. Okay, C-A-J-U-N-M-A-M-A-S.com. Um, some of these nice hats we have.

SPEAKER_02:

We have some nice shirts, we got tea towels, mugs, coffee mugs, these beautiful earrings I'm wearing, little correl cup. Corel cup instead of us. Yes, and um, and and lots of other things.

SPEAKER_04:

Yes, and the first product we put on our website. We got a whole website just for vergie, and we actually sold out of all the virgie we had in a few hours after we put that up there. Never thought, I'm like, I don't know why we're doing this, but okay, we're gonna do this. And uh she's still like my most favorite.

SPEAKER_02:

I know. Every time we get a vergie order, she just it's so exciting.

SPEAKER_04:

It's because it's made with love, and it all comes from Do you package the we do it all. Like I dry it, buzz it up in my uh have a food processor, buzz it on up, and then we package it, and we have instructions that go with her, and just it's she's a labor of love. That's my baby. It's my baby, yeah. I love that.

SPEAKER_02:

I'm just the little girl that packs it.

SPEAKER_04:

It's very important. I'm the I'm the hair part, yeah. But that's a very important job. Okay, anyway, anyway, CajunMamas.com uh for all things Cajun Mamas. And thank you all for watching us and being, you know, loyal, faithful listeners. We appreciate you. Amy.

SPEAKER_00:

Thanks for joining us on Coffee Talk with the Cajun Mamas. We hope you enjoyed your cup of coffee and our chat. Don't forget to subscribe and share with your friends. Until next time, keep the coffee brewing and the conversation flowing.