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If you’ve got pepper vinegar on hand—that’s vinegar with spicy peppers in it, not hot sauce—that’s a great condiment for Chef Jean-Paul’s White Beans and Rice.

White Beans and Rice

Treat your taste buds to a bowl of Dirty Rice! This hearty dish is a Louisiana staple that's sure to satisfy with every comforting spoonful.

Dirty Rice

Savor the soulful flavors of our hearty Red Beans and Rice! Slow-cooked with a medley of spices, tender red beans, and savory sausage, this classic dish is the epitome of comfort food. 

Red Beans and Rice

Cajun Jambalaya

Cajun Jambalaya

Indulge in this tantalizing Louisiana dish that utilizes one of our favorite ingredients: duck! While we used farm-raised duck in this recipe, Chef Jean-Paul enjoys duck hunting and wild duck makes for an incredible addition. This duck is plated with apples and herbs.

Dad’s Duck Dinner

Looking for a crowd-pleasing addition to your Easter menu? A tantalizing combination of bourbon and brown sugar, Tony Chachere’s Praline Honey Ham Injectable Marinade makes this Holiday Ham recipe easy and delicious for family gatherings. Bring these sweet and savory flavors to your table for a springtime full of joy!

The Perfect Holiday Ham with Tony Chachere’s

In South Louisiana, sauce piquante is a smothered rice dish featuring a tangy, spicy sauce. Versatile as it is bold, Chef Jean-Paul Bourgeois’ Rabbit Sauce Piquante is perfect with nearly any protein (including seafood)! 

Rabbit Sauce Piquante

Mardi Gras Red Beans & Rice

Flavors to Get You into a Mardi Gras State of Mind

oyster dressing

Grand-Mere’s Oyster Dressing

Marinated Lamb Chops with Citrus Butter

Marinated Lamb Chops with Citrus Butter

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