Paul prudhomme

If you were alive in Louisiana in the 1980s, here are nine things that you'll remember if you were around during that volatile decade.

Recipe First - Click Here - Non paywalled link - Click Here - The recipe that is linked above is Paul Prudhomme's recipe that was published in the New York Times in 1983. From looking around and asking my uncle, Mike, who does this a lot better than I do, I was turned onto this

Southern Living reports on celebrities, entertainment, music, travel, food, and other news from the South.

Chicagoans will remember this French Quarter Dressing sold in the Chef's Kitchen of Chicagoland Jewel-Osco stores. This dressing is made with buttermilk, sour cream, mayonnaise and shallots along with a special seasoning blend. Easily made in a blender this dressing is an elevated ranch that goes great on salad, baked potatoes and served with French Fries.

Crabmeat is an ingredient that is found year round. Blue Crabs are at their peak in the warm summer months. This week I am featuring two recipes that are cold dishes. Quite refreshing for this heat.1 large Head Lettuce, rinsed and drained3/4 cup Giardeniera (Italian Pickled Vegetable Salad), drained1 1/2 to 2 cups Lump Crabmeat, picked thru for shells1/2 cup Onion, chopped1 cup Olive Oli1/2 cup Red Wine Vinegar1/2 teaspoon Salt2 cloves Garlic, mincedBreak lettuce into bite sized pieces and…

Chef Paul Proudomme

Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.

Chef Paul Prudhomme's Louisiana Kitchen is the cookbook that started the Cajun and Creole cooking frenzy in the 1980s. Sure Justin Wilson, "The Cooking Cajun," was sharing his recipes on Public Broadcasting System. Still, Chef Paul Prudhomme took Cajun and Creole cooking to the next level, where it became respected and enjoyed by chefs across

A Cajun-spiced steak seared to perfection with a smoky flavor and crispy crust.

Let me just say right off that my husband is in love with this Spicy Cajun Meatloaf, and I love it too. This is the BEST meatloaf recipe I've ever had, spicy or otherwise. I base my recipe off of Paul Prudhomme's Cajun Meatloaf recipe, and I've been making it for years. I've changed it up a few ways over the years. One of my changes is ditching the salt and replacing it with Better Than Bouillon Roasted Beef Base, so it tastes even richer and beefier...a little lagniappe!

Magic Seasoning Blends make it easy to create enchanting meals at home. Discover all you can do with our family of seasonings, marinades, meats and more.

NOLA Chef Paul Prudhomme terryt.com

Mr. Prudhomme combined Deep South tradition with fresh, local ingredients, opening restaurants, marketing spice mixes and hosting popular TV shows.

From the stars of Mystery Science Theater 3000 comes RiffTrax, hilarious audio commentaries for your favorite - and not-so-favorite - movies!

This dish is a creamy pasta dish with crawfish tails, tossed in a spicy, tomato-based sauce and served with Parmesan cheese.

Andouille Dressing MAKES ABOUT 12 CUPS Courtesy of Chef Paul Prudhomme 6 tablespoons unsalted butter, in all 2 1/2 pounds Chef Paul Prudhomme’s Andouille Smoked Sausage, ground (about 8 cups…

Fina Puigdevall, Les Cols (Olot, Girona, España)

The internationally renowned chef sparked a cooking craze and inspired other New Orleans restaurateurs. He was 75.