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Grilled Shrimp-and-Sausage Skewers

Grilled Shrimp-and-Sausage Skewers

Shrimply Irresistible Recipes to Explore a Sea of Flavor

Take a Bite with Tony’s to Kick Off Summer

Time and patience with your chuck roast are key players when it comes to Chef Jean-Paul’s Roast Beef Debris Po’ Boys.

Roast Beef Debris Po’ Boys

Bring a little savory to a sweet favorite when you whip up a batch of Boudin Rolls with Spicy Cane Syrup.

Boudin Rolls with Spicy Cane Syrup

To make our Crawfish Boudin and Tasso with Creamy Cheese Grits with pork boudin, you’ll just need 1¼ cups prepared boudin (instead of the ingredients and method in Step 1). It’ll still taste great with those cheesy, spicy grits. 

Crawfish Boudin and Tasso with Creamy Cheese Grits

Our Boudin-Stuffed Bell Peppers are packed with a double wallop of boudin and bacon, baked to perfection, and topped with a sprinkle of cheese.

Boudin-Stuffed Bell Peppers

Sheet pan meals make mealtime a breeze, especially breakfast. Sweet potato hash and crumbled boudin create crispy nests for fried eggs in a couple easy steps.

Crispy Sheet Pan Boudin and Sweet Potato Hash with Fried Eggs

In Cajun Country, hot, fresh boudin can be found at just about everywhere. Try our Boudin, knowing you can adjust the amount of liver and spice to your liking.

Boudin

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

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