Brandy Cavitt turns up the heat in Episode 2 with a Cajun-inspired surf and turf that’s as bold as her personality. Blending land and sea with signature Louisiana flavor, Brandy brings her “Gayjun” perspective to the table—serving up delicious food alongside candid, often hilarious stories. It’s a flavorful mix of indulgence, authenticity, and unapologetic storytelling you won’t want to miss.

For the Burgers:
1.5 pounds of Ground Brisket, split into 4-6 patties
Cajun Seasoning

For the Hack Miller's Jack Miller Substitute:
One Onion
1 Cup Ketchup
3/4 cup yellow mustard
1 stick of butter
2 Tablespoons of Vinegar
Salt and Pepper to Taste

For the Crawfish Boil Leftover Potato Salad:
1/2 pound of Louisiana Crawfish tails with fat.
One pasta pot of salted boiling water, just enough to cover your vegetables
1/4 Cup Concentrated Crab Boil Liquid
6-8 small potatoes
2 small, whole onions
2 ears of fresh corn
3-4 whole cloves of garlic
4 tablespoons of powdered crab boil seasoning (I like Zatarain's)

Remoulade:
Half cup mayo
Half cup ketchup
1/4 cup worcestershire
Zatarains powdered crab boil for seasoning

Whisk all ingredients together.

Instructions: Add vegetables to seasoned water. Cook for 20 minutes. Add crawfish tails and let rest (off of the heat) with the lid on for ten minutes to poach the tail meat. Cut corn off the cob and chop potatoes into halves or bite sized pieces. Do not mash them. Chop cooked garlic. Chop onion into bite size chunks. Mix together in a bowl. Add remoulade and toss. Sprinkle with green onions to garnish.