Best 16 Paul Prudhomme Recipes

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

PAUL PRUDHOMME'S CAJUN MEAT LOAF

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
• Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
• Stir in the milk and catsup.
• Continue cooking for about 2 minutes, stirring occasionally.
• Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
• Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
• Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
• In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
• Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
• Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Steps:

• Mix all ingredients well.
• This seasoning is fantastic when used on not only fish, but chicken and steak as well.
• Dip the meats in melted butter and then into this mix before cooking.

BLACKENING SEASONING MIX PAUL PRUDHOMME

Steps:

• Combine all ingredients. Keep unused portion in tight container.

PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE

Steps:

• Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
• Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
• Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
• Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
• Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
• Add garlic, stirring well for another minute. Remove from heat.
• Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
• Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
• Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
• Remove from heat, skim oil from surface, and serve over rice.

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA

Steps:

• Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
• Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
• Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
• Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
• Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

PAUL PRUDHOMME'S CHICKEN DIANE

Steps:

• Cook pasta and set aside.
• Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
• Heat a skillet over a high fire until it's hot (about 4 minutes).
• Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
• Add mushrooms and cook 2 minutes.
• Add green onions, parsley, garlic and stock.
• Cook 2 more minutes or until the sauce is at a rolling boil.
• Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
• Cook for 3 minutes and add the cooked pasta.
• Stir and shake the pan to mix well.
• Serve immediately.

PAUL PRUDHOMME'S REAL CAJUN DIRTY RICE

Steps:

• how to prepare Place the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well. Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. Stir in the Poultry Magic®, mustard and cumin, then add the onions, celery, bell peppers and garlic. Stir thoroughly, scraping the skillet bottom well, and add the butter and stir until melted. Reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom well, for 4 minutes. Add the rice and cook, constantly stirring and scraping the skillet bottom, for 4 minutes, when the rice should start to crackle and pop. Add the stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally, for 4 minutes. Stir in the chicken livers, cover the skillet, and reduce the heat to very low. Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes. (The rice is finished this way to preserve the delicate flavor of the livers by not overcooking them.) Remove the bay leaves and serve immediately.

SHRIMP OR CRAWFISH ETOUFFE - PAUL PRUDHOMME

Steps:

• Peel the shrimp or crawfish and use the shells to make a stock.
• Combine onions, celery and bell peppers and set aside.
• Heat the oil in a cast iron skillet over high heat until it begins to smoke, about 4 minutes. Gradually whisk in flour, stirring until smooth. Continue cooking, whisking constantly until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately stir in the vegetables and 1 tablespoon of the Seafood Magic with a wooden spoon. Continue stirring until cool, about 5 minutes.
• Bring 2 cups of stock to boil in 2 quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce heat to low and cook, whisking constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from heat and set aside.

PAUL PRUDHOMME'S SWEET HUSH PUPPIES

Steps:

• In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
• Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
• Note: Mix will be very dry.
• Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
• Shape the dough into small balls for deep frying.
• In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
• Drain on towels and serve hot.

PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS

Steps:

• Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
• Blend the seasonings and sprinkle the chicken pieces evenly with them.
• Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

Steps:

• Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
• In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth.
• Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
• Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
• Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
• In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
• Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
• Skim any oil from the top and serve immediately.

PAUL PRUDHOMME'S HOPPIN' JOHN

Steps:

• Combine seasoning mix ingredients in a small bowl and set aside.
• Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
• Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
• Cover and cook, stirring occasionally, for 10 minutes.
• Stir in the garlic and 2 cups stock.
• Scrape bottom of pot.
• Bring to a boil and cook, stirring occasionally, about 20 minutes.
• Add 1 cup stock and scrape bottom of pot.
• Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
• Cover and bring to a boil over high heat.
• Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
• Preheat oven to 350°.
• Stir in rice and remaining stock.
• Bring to a boil over high heat.
• Cover pot and bake in oven 15 minutes.

PAUL PRUDHOMME'S CORNBREAD DRESSING

Steps:

• In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; sauté about 2 minutes, stirring occasionally. Add the Magic Seasoning Salt and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Magic Pepper Sauce; cook 5 minutes, stirring frequently. Turn off heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 13 x 9-inch baking pan. Bake at 350° until browned on top, about 35 to 40 minutes.

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND RECIPE - (3.6/5)

Steps:

• Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking. This recipe yields about 1/4 cup.

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE

Steps:

• Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
• Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
• Heat oven to 300 degrees.
• Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
• Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
• Transfer pie to oven and bake for 1 1/2 hours. Cool.
• Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.