Paul Prudhommes Recipes

Paul Prudhomme’s Blackened Redfish Recipe NYT Cooking

Step 1. In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside. Step 2. Place a large cast-iron skillet over high heat until …

Rating: 4/5(241)
Category: Dinner, Easy, Quick, Main CourseServings: 6Total Time: 25 mins1. In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
2. 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.
3. 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.
4. 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.

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Best Chef Paul Prudhomme Recipes Recipes.net

With these Chef Paul Prudhomme recipes, recreate some of the tastiest dishes by the man who popularized modern Cajun and Louisiana Creole cuisine. Feel free to try some of his most memorable dishes today. Recommended Chef …

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Paul Prudhomme's Poorman's Jambalaya Recipe Food.com

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 …

Rating: 5/5(10)
Total Time: 1 hr 10 minsCategory: White RiceCalories: 663 per serving1. Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
2. 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.
3. 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.
4. Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.

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Paul Prudhomme's Cajun Meat Loaf Recipe Food.com

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 …

Rating: 5/5(24)
Total Time: 1 hr 20 minsCategory: CajunCalories: 575 per serving1. Combine the seasoning mix ingredients in a small bowl and set aside.
2. 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.
3. Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
4. Stir in the milk and catsup.

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Chef Paul Prudhomme's Top Secret Recipes

Fortunately, it'll take only one of you in a small kitchen to make my copycat Chef Paul Prudhomme's Poultry Magic recipe: one of the most popular versions of the blend. Use it …

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10 Best Paul Prudhomme Recipes Yummly

Popovers by Chef Paul McCullough Cook and Be Merry. half-and-half, eggs, flour, cooking spray, salt. Apricot Couronne ( Paul Hollywood’s recipe!) Ellie Bakes. milk, medium egg, plain flour, walnut pieces, Orange, …

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Prime rib. paul prudhomme Archives Taste With The Eyes

Recipe by Paul Prudhomme Remove the fat cap from the top of the prime rib roast. Season the meat with a generous amount of pepper, salt, and garlic powder. Arrange thinly sliced onions …

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Chef Prudhommes Big Chicken Mamou (lower Carb Version)

Chef Prudhommes Big Chicken Mamou (lower Carb Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your …

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Lobster & Corn Chowder Recipe EatingWell

Stir the corn kernels and corn milk (or frozen corn), reserved lobster meat and its juice, cream (or half-and-half), 1/4 cup chives, pepper and salt into the pot. Cook over medium-low heat until steaming hot and gently simmering, 5 to 6 …

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Blackened Catfish Recipe Food Network

Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices

Author: George HirschDifficulty: Easy

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Chef Paul Prudhomme's Louisiana Kitchen, Vol. 1: Complete Cajun …

Prudhomme's recipes are sinfully delicious (no skimping on butter or cream here!) so if you're looking for healthy, low-fat, low-carb cooking, look elsewhere; 2. most of the …

Reviews: 5

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