Serve these spicy rice, egg and chorizo burritos for breakfast, lunch or dinner. For added New Orleans flavor, beat eggs with 1 teaspoon Zatarain's® Creole Seasoning.

Courtesy of Executive Chef John Besh of Restaurant August, New Orleans.

Frozen peeled and deveined shrimp are available in your supermarket's frozen foods section. Keep them on hand and you can easily turn Zatarain's® Dirty Rice Mix into a tasty one-skillet meal.

This Creole dish has it all. It gets color from the bell peppers, crunch from the pecans, sweetness from the raisins and savoriness from the bacon.

Prepare this quiche in traditional pie crusts. Or, prepare in a 15x10-inch baking pan and use crescent roll dough as the crust.

This New Orleans-style roast chicken is seasoned with Zatarain's® Creole Seasoning and stuffed with a dirty rice and chorizo dressing.

Serve the Creole Dirty Rice Dressing with everyday roast chicken or pork. Or turn up the flavor at Thanksgiving time and serve it with your roast turkey.

Executive Chef John Besh of the Besh Restaurant Group in New Orleans, sometimes adds cooked shrimp and/or chicken to his version of fried rice.

A Louisiana recipe of rice, spices and ground meat or ground sausage. Traditional Dirty Rice is often made with chicken gizzards and livers, whose brown color gives the recipe its name.

Flavorful and versatile, serve this dirty rice as a one-skillet main dish or as a filling for tacos or lettuce wraps.