Best 3 Paul Prudhomme Cajun Seasoning Recipes

Are you craving a taste of authentic Cajun cuisine? Look no further than Paul Prudhomme's Cajun seasoning, a blend of aromatic spices and herbs that will transform your dishes into a symphony of flavors. This versatile seasoning, crafted by the renowned chef himself, captures the essence of Louisiana's vibrant culinary culture. Its harmonious blend of cayenne pepper, paprika, garlic, onion, and other carefully selected ingredients will elevate your cooking, adding a touch of heat and depth to everything from seafood gumbo to blackened chicken. In this article, we will explore the magic of Paul Prudhomme's Cajun seasoning, providing you with creative recipes and inspiring culinary ideas that will tantalize your taste buds and transport you to the heart of Cajun country.

Here are our top 3 tried and tested recipes!

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Paul Prudhomme's Blackened Seasoning Blend image

Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Food.com.

Provided by byZula

Categories Low Cholesterol

Time 10m

Yield 1/4 cup

Number Of Ingredients 9

Ingredients

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon freshly-ground white pepper
3/4 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

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.

Nutrition Facts : Calories 223.2, Fat 5.5, SaturatedFat 1.1, Sodium 23292.7, Carbohydrate 47.6, Fiber 19.4, Sugar 4.7, Protein 9.6

PAUL PRUDHOMME'S CAJUN MEAT LOAF

Paul Prudhomme's Cajun Meat Loaf image

I'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.

Provided by Tracey D Mizell

Categories Cajun

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 whole bay leaves
1 tablespoon salt
1 teaspoon cayenne (ground red pepper)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry breadcrumb

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 CAJUN SEAFOOD GUMBO WITH ANDOUILLE

Paul Prudhomme's Cajun Seafood Gumbo with Andouille image

Categories Sausage Dinner Soup/Stew Shellfish Wheat/Gluten-Free

Number Of Ingredients 19

Ingredients

2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cups chopped celery
2 bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 cup vegetable oil
3/4 cup all-purpose flour (sub rice flour for GF)
1 tablespoon minced or pressed garlic
5 1/2 cups seafood stock
1 pound andouille, cut into 1/2 inch pieces
1 pound peeled medium shrimp
9 ounces medium-large oysters in their liquor (about a dozen)
3/4 pound crab meat (picked over)
2 1/2 cups hot cooked rice

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.

Tips:

Use a variety of spices. Paul Prudhomme's Cajun Seasoning includes paprika, garlic powder, onion powder, black pepper, cayenne pepper, and white pepper. You can also add other spices, such as thyme, oregano, basil, and cumin, to taste.
Don't be afraid to experiment. There is no one-size-fits-all Cajun seasoning recipe. Feel free to adjust the proportions of the spices to suit your own taste.
Use fresh ingredients. Fresh spices will give your Cajun seasoning the best flavor. If you can, buy whole spices and grind them yourself just before using.
Store your Cajun seasoning in a cool, dark place. This will help to preserve its flavor.
Use Cajun seasoning on a variety of dishes. It is great on chicken, fish, shrimp, pork, and vegetables. You can also use it in soups, stews, and gumbos.

Conclusion:

Paul Prudhomme's Cajun Seasoning is a versatile and flavorful blend of spices that can be used to add a kick of flavor to a variety of dishes. With its combination of paprika, garlic powder, onion powder, black pepper, cayenne pepper, and white pepper, this seasoning is sure to please even the most discerning palate. So next time you're looking for a way to spice up your cooking, reach for Paul Prudhomme's Cajun Seasoning. You won't be disappointed.