Temptation in the Bayou.
How did I get my wife and my mistress to get along?
In 1982 I met the most beautiful Louisiana girl. Laura was an incredible southern belle.
We met in Washington DC and shortly after we met, she took me to Louisiana to meet her family. While I was in Louisiana with my then girlfriend, I also met my future mistress.
After we left Louisiana and came back to DC, I realized that I could not stop thinking about my new-found future mistress.
I was also falling in love with my then girlfriend.
Soon after, I married my girlfriend, I tried forgetting about what happened in Louisiana.
I moved her to Washington DC and started spending more and more time with her, I started waking up in the middle of the night and leaving our bedroom to go hang out with my mistress, I started sneaking her in our home at night and I became addicted to her.
The day came and I sat my wife down to discuss the situation with her. After I came totally clean and I told my wife about my mistress, I was shocked to find out that my wife was not only ok with the affair but wanted to help me get closer to my mistress.
At this time and moment my mistress become OUR mistress.
Our mistress is elegant, sophisticated, hot, extremely complex, yet very simple.
…and men and women cannot keep their grubby little hands off her. All our friends wanted to come and partake in the relationship.
Finally, my wife and I decided that it was time for us to just share our mistress with everyone. Our mistress took a long time to get ready for any function, she is expensive and so complex and just very very unique. She is a typical Louisiana mistress, full of black magic, Voodoo and life of the party.
It is a term that is used when you are being playful in Louisiana and telling your friend (don’t make me put a gree gree on you).
Our mistress was the insane love of Louisiana Foods, I eventually become an authority on Louisiana Cajun & Creole cuisine and Laura my wife and I decided to share our love of Louisiana Foods with the rest of the world, we launched Chef Gris Gris and we took an oath to make it available for everyone.
We are launching out following flavors:
- Shrimp & Sausage Gumbo
- Surf and Turf Po’boy over Rice
- Shrimp and Grits
- Shrimp and Sausage Jambalaya
- Alligator Creole Stew
- Shrimp and Cajun Mac & Cheese
We will provide you with the best quality and best pricing in the industry.
Have a VOODOO licious day.
Marwan & Laura
