yes that is from Besh as I recall as well and brilliant. Besh also really simplifies the making of jambalaya so I use the Prudhomme recipe with a couple of Besh related tweaks like ground pork. What I have seen Besh make though, is a creole not a Cajun one and tomatoes don’t belong anywhere near it IMO. So I like his style of cooking but favor Prudhommes seasonings.