Chef Paul Prudhomme was responsible for putting Cajun cuisine on the map in the 80’s with this dish. And he was essentially responsible for redfish being nearly fished out in the Gulf of Mexico! Folks often ask us about blackening fish – is it a spice blend or a technique. The answer is: both. This...
We take classic bolognese on a trip through cajun country with our adaptation of this delicious, meaty goodness of a sauce. Ground beef and pork simmers with vegetables and canned tomatoes along with our Creole Italian Blend. It all plays nicely in this sauce that is both sweet and has a bit of heat. Serve...