Her musical path took shape after she moved to Ruston to attend Louisiana Tech University. She was looking for a way to meet people, so she auditioned for a band being formed by fellow student Mat Dauzat. The two clicked musically and began performing together in local coffee shops with nothing more than Heather’s voice, Mat’s acoustic guitar, and a shared interest in songwriting.
That early acoustic partnership developed into Hydrovibe, a guitar-driven rock band that Heather and Mat formed after graduating and relocating to Los Angeles. The move placed them in the center of the Los Angeles music scene, where their work soon expanded beyond small venues. Mat became the lead guitarist for Kelly Osbourne, performing on high-profile television programs and touring internationally, while he and Heather continued writing music together.
Hydrovibe received a major breakthrough when its song “Killer Inside” was featured in the film *Saw III* and included on the movie’s official soundtrack. Heather became the first female front woman featured on a *Saw* franchise soundtrack and participated in promotional appearances with actors Tobin Bell and Shawnee Smith. The exposure helped launch Hydrovibe into an extensive touring schedule and established the road-tested performance style that would later define Dauzat St. Marie.
{photo credit: Dauzat St. Marie Facebook page}
While Mat was touring with singer-songwriter Schuyler Fisk, Heather and Mat were offered opening opportunities on several of Fisk’s shows. Their performances prompted the pair to return to their original acoustic roots that eventually became Dauzat St. Marie.
After releasing their debut EP, *Falling Again*, Dauzat St. Marie toured throughout the United States. Their intense live performances attracted the attention of Rick Springfield, who invited them to open his solo acoustic shows. What began with an opening date in Reno grew into several years of touring with Springfield, followed by appearances with artists including Pat Benatar and Neil Giraldo, Chicago, Sammy Hagar, REO Speedwagon, and the Marshall Tucker Band.
In 2018, during a tour with Rick Springfield and Pat Benatar, Heather discovered a lump in her breast while preparing in a hotel room. She was later diagnosed with breast cancer, underwent surgery, chemotherapy, and radiation, and spent about a year and a half focused on treatment and recovery. By spring 2019, she was cancer-free. During that difficult period, Heather and Mat drew on their experience to write music intended to encourage people facing their own struggles.
Their post-cancer song “In It Together” became part of a partnership with the American Cancer Society, helping raise awareness and communicate a message of solidarity for people affected by breast cancer. Heather has described the experience as frightening and painful, but also as a time marked by extraordinary support, empathy, and renewed gratitude for life.
Today, Heather continues to perform and write with Mat as Dauzat St. Marie. The duo move between small singer-songwriter rooms, bluegrass festivals, and large rock stages, maintaining the emotional honesty and Louisiana-rooted spirit that have shaped Heather’s career from the beginning. Whether she is singing about personal hardship, resilience, family, or home, Heather St. Marie brings the same qualities to her music that have defined her journey: a powerful voice, a deep connection to place, and an ability to turn life’s highest highs and lowest lows into songs that bring people together.
What’s your earliest memory of eating red beans and rice?
Growing up in South Louisiana, red beans and rice has been a staple in my diet for as long as I can remember. Mondays were red beans and rice… and Fridays were white beans and rice. I fondly remember my Mom’s beans, my MawMaw’s beans, and the beans my Aunts would make. Everyone’s was similar but a little different – which is the case with most Cajun dishes. And that’s what makes it all so unique and special : the slight twist of personality each cook’s red beans had. In Lafourche Parish, we use pickled pork to flavor the dish, and that’s something I haven’t seen much of outside of our Bayou.
Do either of you cook red beans and rice yourselves, or does someone else handle it?
I typically cook the red beans, although Mat has been known to make a mean pot! My favorite technique I learned is to add a red bell pepper instead of green bell peppers, and I keep it halved instead of chopping it up. This way, people who don’t like bell peppers can avoid them, but the whole dish has that sweet/peppery flavor of the red bell pepper. I also like to cook my beans all day so that they break down into a thick consistency. These days, we don’t include meat, and we typically include a side of cornbread with it.
If you could have red beans and rice with anyone — past or present — who would it be, and why?
My great uncle once made a seafood jambalaya for the Osbourne family, and it was very well received. I think it would be great to have enjoyed a bowl of red beans and rice with Ozzy!
When did red beans and rice go from something you grew up with in Louisiana to something that really means something to you now, especially with so much time spent on the road and living in LA?
When we first moved from Louisiana to California, red beans and rice (along with many other Cajun dishes) took on a very different meaning because we were living in a new place with a different culture. And this was a link to our childhood memories and the family we were missing. And cooking for friends in LA is also a great way to introduce people to our Louisiana culture!
What’s the best part of sharing a big pot of red beans and rice with friends or family?
I think family style meals always taste better. And throughout history sharing food has been a great way to bond with people; in my opinion it’s second only to bonding over music!
What does red beans and rice mean to you?
For me, it’s a humble dish that reminds me of where I come from. And for all its simplicity, it can be elevated and revamped so that one never tires of it. It’s also a reminder that you don’t need to spend lots of money to cook a really special dish.
Where’s your favorite spot in New Orleans or Louisiana — anywhere?
Well, that’s a hard one. Since we tour so much, there are lots of places all over the globe that I can call a favorite. But since we’re discussing red beans and rice, I have to say my favorite spot in Louisiana is wherever my loved ones are all gathered together. In New Orleans, specifically, we love the red beans & rice at Mother’s.
What’s your favorite comfort food — your go-to meal?
I always keep grits in the pantry because morning, noon, or night you can’t go wrong with a bowl of grits!
What’s the best way for someone to support you?
I’d say coming out to shows is the single most important way people can support us because it allows us to continue touring. Next up would be spreading the word about Dauzat St. Marie!
To stay up to date with everything Heather St. Marie and Dauzat St. Marie, follow her and the band online:
- website: https://dsm.live/
- BandsinTown: https://bnds.us/sg8qt7
- facebook: https://www.facebook.com/DauzatStMarie/
- instagram: https://www.instagram.com/dauzatstmarie/
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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