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    You are in: Home / Cookbooks / Famous Chefs - Paul Prudhomme recipes
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    26 recipes in

    Famous Chefs - Paul Prudhomme recipes

    A collection of recipes by Paul Prudhomme. Please let me know you if you find any recipes which should be added to this cookbook, thanks!
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    This is one of the Zaar recipes that I adopted. The recipe is from Paul Prudhomme's Louisiana Kitchen. I've edited the list of ingredients to make it easier to read, but have left all instructions as they were written. Note: prep and cook times are estimates until I've had the opportunity to prepare this dish myself.

    Recipe #6573

    3 Reviews |  By Molly53

    A Louisiana favorite, just lovely served over rice or mashed potatoes. Overnight marinating not included in preparation time.

    Recipe #117103

    3 Reviews |  By gperls

    Paul Prudhomme's famous recipe

    Recipe #19674

    Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.

    Recipe #72415

    Paul Prudhomme's killer chicken etouffee. Not something you'd want to eat every day but for New Year's or Fat Tuesday, perfect. It's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.

    Recipe #74295

    This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

    Recipe #74740

    A wonderful, flavorful vegetable courtesy of Chef Paul Prudhomme.

    Recipe #85029

    A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

    Recipe #93812

    1 Reviews |  By Molly53

    A zesty traditional Louisiana sausage from the Prudhomme family. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

    Recipe #93882

    This cake is a lot of work !!! But it is well worth it for that special occasion! Although I found this in the March, 1984 issue of Bon Appetit, when it first came out, but it REALLY comes from Paul Prudhomme's first cookbook, the one that started the whole international Cajun cooking craze. Regardless of quoted times, this takes all day to make, on and off.

    Recipe #94079

    This is a fabulous recipe for oven fried tilapia slightly adapted from Paul Prudhomme's wonderful "Fork In The Road" lower fat cookbook. I served this for dinner with family and it got rave reviews. Even my picky 5 year old eater enjoyed it. The ingredient list here is long, but is mostly spices. Please don't be put off, this is wonderful stuff and once you get the spice mixture combined, quite easy to make.

    Recipe #99709

    This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!!

    Recipe #104236

    A historical recipe from Cajun country from Chef Paul Prudhomme. It isn't an easily made recipe due to lack of sources for absolutely fresh ingredients. Cajun families who still do their own butchering continue to make red boudin, but otherwise it's seldom available anywhere commercially. To make the boudin, you will need a meat grinder with a sausage stuffing attachment or "horn".

    Recipe #104491

    8 Reviews |  By P4

    This is one of my very favorite "company" dishes. It's worth making for the sauce alone! I got it from Paul Prudhomme a long time ago (one of his books, not him personally!) and tweaked it slightly. Don't let the long list of ingredients intimidate you - it's really simple to do, but plan on beginning at least 2 hours before you want to serve. Serve with long grain rice, and some biscuits or good french bread. The flavors are so bold, a nice fruity red wine would be perfect accompaniment.

    Recipe #27571

    THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.

    Recipe #71189

    This soup is sure to perk up your spirits! Good for an appetizer or a main course! 6 main dish servings or 12 appetizers. Adapted from Chef Paul Prudhomme's cookbook.

    Recipe #54796

    3 Reviews |  By Sue Lau

    A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says.

    Recipe #34317

    Here is a rice dish with such an intense flavor that it will satisfy your emotional hunger. It is exotic and hearty at the same time. From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook.

    Recipe #43645

    This recipe is a breeze to make. Perfect with checken or beef.

    Recipe #43724

    This 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.

    Recipe #45885

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