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Paul Prudhomme Recipes - Yahoo Recipe Search
Food.comMake and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Food.com.Food.comThis recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none ever disappointed me.YummlyPaul Prudhomme's Red Beans And Rice, Adapted With Red Beans, Ham Hocks, Large Onion, Celery Stalks, Green Pepper, Green Onions, Garlic, Bay Leaves, Dried Thyme, Dried Oregano, Allspice, Worcestershire Sauce, Salt, Black Pepper, Crystal Hot Sauce, Andouille Sausage, Steamed White RiceFood.comBased on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.Food.comI've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.Food.comThis was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.Food.comA recipe by Paul Prudhomme. I love the idea of a one dish meal made with ground beef. Chef Prudhomme's Meat Magic can be effectively substituted with any Cajun or Creole seasoning mix. Everyone needs a one-dish recipe for an everyday meal!Food.comI have had this recipe since 1984. It originall came from a Paul Prudhomme cookbook (Louisiana Kitchen).Food.comThis is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.
