Jean-Paul Bourgeois | Sub Marine | Seafood Seasoning

Chef Jean-Paul Bourgeois’ career began in the kitchen of his local seafood shack in Thibodaux, Louisiana. Citrusy lemon and orange peel and herbaceous lavender, savory and oregano combine with the perfect amount of chili flake heat in this all-purpose seafood blend. Ready for a bad pun? This blend is the catch of the day. 

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$9.99 - $16.99

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Jean-Paul Bourgeois | Sub Marine | Seafood Seasoning Inspiration

Shrimp Spaghetti Recipe

Jean-Paul Bourgeois Shrimp Spaghetti