Papa Jeabert's™ Baked Chicken


  • 3 chicken breasts, split and skinned
  • 1 large onion, sliced
  • Papa Jeabert's Spice de Terre
  • Salt (to taste)
  • 2 cups cooked white rice

Season breasts generously with Papa Jeabert's Spice de Terre and salt to taste. Place breasts in a baking pan, rib side down. Broil, 6 inches from heat, until lightly browned. Turn breasts and broil. Do not turn again. Spread sliced onion over breasts. Bake, covered lightly with foil, 30 minutes at 350 degrees (Fahrenheit). Add the  cooked rice to the broth and onion, stirring well.

Serve with a green salad and crusty French bread.

Serves 4.


Papa's Snapper Jeabert


  • 6 - 8 filets red snapper (or other firm, white fish)
  • Papa Jeabert's Spice de Terre
  • Flour
  • 1 large lemon
  • 1/4 cup cooking oil
  • 2 cups plain bread crumbs
  • 1 cup chicken broth
  • 1 lb. headless shrimp, peeled, de-veined, and diced, or 1 lb. lump white crab meat
  • 1 large onion - minced
  • 2 ribs celery - minced
  • 2 eggs - beaten
  • Salt (to taste)

For Garlic Butter Sauce:

1 stick butter or margarine
4 cloves fresh garlic, peeled and crushed

Season filets with Spice de Terre (and salt, optional). Set aside or refrigerate until ready to use.

Make topping: Mix bread crumbs and beaten eggs. Set aside. Sauté onion and celery in butter or margarine. If using shrimp, add shrimp and sauté for approximately 3 more minutes. Add the onion, celery, and shrimp to the bread crumb and egg mixture. If using crab meat, combine crab meat with the sautéed onion and celery and add to the egg and bread crumb mixture. Add 1/4 to 1/2 cup chicken broth to make moist stuffing. Season with 1/2 to 1 teaspoon Spice de Terre and salt to taste. Set aside.

Make Garlic Butter Sauce:
Heat 1 tablespoon butter or margarine. Add in garlic. Cover and keep warm.

Heat oil in heavy skillet. Dust each fillet with flour and brown lightly in skillet. Carefully remove filets and place in one layer across bottom  of shallow baking dish. Spoon stuffing on top of each filet. De-glaze skillet with rest of chicken broth and the juice of one large lemon.  Pour pan juices over topping. Baste topping and fish with Garlic Butter Sauce. Bake - uncovered - for 30 minutes at 350 degrees (Fahrenheit), or until fish flakes easily. Brown under the broiler for 3 - 5 minutes. Serves 6.


Papa Jeabert's™ Baked Potato DeLite


2 large baking potatoes
Low-fat shredded cheese
Low fat margarine
Papa Jeabert's Spice de Terre
Salt (to taste)


Wash potatoes and wrap each in a paper towel. Microwave both potatoes on high 6 to 10 minutes, or until soft to the touch. Split each  potato in half and score each half. Spread with low-fat margarine, sprinkle with cheese, then sprinkle generously with Spice de Terre. Microwave 30 seconds to melt cheese. Serve hot, with minced green onion tops and bacon bits. For super taste sensation, add low fat sour  cream.

Serves 2.


Be Creative!

Papa Jeabert's Spice de Terre is just the right seasoning to make everything you cook even tastier than before. Because of the spice's all natural blend of ingredients, it is designed to compliment and enhance the natural flavors of your ingredients. Use it with everything; meat, seafood, vegetables, etc.


Papa Jeabert’s Chicken Cooker - US Patent #6192792.
Papa Jeabert’s Spice deTerre is a “Certified Cajun” food product

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