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    You are in: Home / Cookbooks / Paul Prudhomme
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    36 recipes in

    Paul Prudhomme

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    This 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.

    Recipe #297404

    1 Reviews |  By MsPia

    Courtesy of Chef paul Prudhomme. You can substitute the Poultry magic for a mix of Garlic Powder and Tabasco (to your taste)

    Recipe #300456

    4 Reviews |  By Bev

    This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!

    Recipe #51112

    The herb and spices blend to give this dish a special taste! From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook. Thank you French Bunny, for providing one of the directions on how to scallop the meat. I have also provided another direction from EHow.com.

    Recipe #47252

    This stew is spicy! If you need to reduce the amount of pepper in the seasoning mix, that's okay, or you can serve each portion with a dollop of sour cream, at room temperature, as a cooling topping. Delicious! The British made lots of beef stews, and then Chef Paul Prudhomme added some extra spice!

    Recipe #47060

    This is worth every minute it takes!!!You do need to let the meat marinate overnight. Remarkable flavor, with a combination of sweet and spicy. You will serve it again and again! From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook. Enjoy!Prep time includes marinating overnight.

    Recipe #46626

    This dish is extra-rich! Incredibly easy to prepare. It is the kind of recipe that guarantees you can impress your guests without spending hours and hours in the kitchen! It's great served with rice, just add steamed fresh broccoli and you have a beautiful dinner! From Chef Paul Prudhomme's Fiery Foods That I Love cook book.

    Recipe #45930

    This is a good homemade sourkraut that is good served almost anytime, almost anywhere! Look for sweet-sour apples, such as Gala or Braeburn. Enjoy!

    Recipe #55479

    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

    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

    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 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

    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

    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

    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

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

    Recipe #43724

    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

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