Today we’d like to introduce you to Gerrand Lockhart.
Thanks for sharing your story with us Gerrand. So, let’s start at the beginning and we can move on from there.
I grew up helping my mom prepare holiday dinners along with my sisters (Veronica and Shon). It was always a team effort in the kitchen between us and where I learned to cook several southern dishes. My mom used to make gumbo and I developed a love for its rich flavors and seafood. Because my mom was on a limited budget, it was always a treat to have her gumbo because shrimp was very expensive. I later attended college at Louisiana Tech University and with traveling to different cities, including New Orleans and Baton Rouge, I really developed a love for Cajun food. It became one of my favorite foods to eat. If I went to a restaurant and gumbo was on the menu, I had to try it. I still do that to this day.
After college, I was no longer in an area where Cajun dishes were available and with my love for cooking, I decided to try and make gumbo for myself. I made it for my family and they loved it. We started having annual gumbo cookouts. My wife Tara, son Josh, family and friends encouraged me that my gumbo was worth selling. I hesitated and thought, “they are family of course they’ll say that.” I cooked it for my coworkers at work and received the same advice and a request to cook it yearly. I later put together a recipe for shrimp and grits. I first served it to my wife, son and two of my best friends (Terrell and Marcus) for a business meeting dinner as we were working on another business plan at the time. They were amazed and again encouraged me to sell my food. As time went on I started cooking different Cajun dishes using my wife and son as taste testers before serving it to anyone else. A few years ago, I took everyone’s advice and applied for my LLC, received my food prep and manager’s license, had my wife build a website and here I am today selling my Cajun dishes.
Has it been a smooth road?
It has been pretty easy going as I had all my recipes together and have had experience cooking them prior to going into business. If anything, I would say the most challenging part is choosing and buying the right equipment to fit my needs and keeping up with new regulations.
So, as you know, we’re impressed with Just Good Cajun – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Just Good Cajun is Cajun From The Soul! I have a menu of tasteful Cajun dishes that are available for online ordering and delivery. I do catering for corporate events, public and private parties, family gatherings and much more by request. I also attend Mardi Gras Festivals around the area. Just Good Cajun has been accepted to sell our food at the Carrollton and Las Colinas Farmers Market, which will be a great asset to getting our food out to the public. Just Good Cajun is mainly known for its gumbo, although the shrimp and grits, fried catfish and Cajun fried ribs are often requested.
Our online orders also include crawfish etouffee, cajun pasta, shrimp boils and crawfish boils (when in season). For not being in the business for a very long time and currently having a full-time job, I am proud of the amount of compliments received from customers and proud of having repeat customers. I have had the pleasure of cooking for a TX Rangers baseball player, a few of the staff members and family. I’m proud to have them as repeat customer and trusting me to feed them and their family.
Let’s touch on your thoughts about our city – what do you like the most and least?
I love everything about our city. It’s filled with foodies and families that love to dine out. It has a diverse list of restaurants to patronize.
Contact Info:
- Website: justgoodcajun.com
- Phone: 469-933-3153
- Email: justgoodcajun@gmail.com
- Instagram: Justgoodcajun
- Facebook: Just Good Cajun
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