chef-paul-prudhommes-louisiana-kitchen

Sample Recipes from Chef Paul Prudhomme's Louisiana Kitchen

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blackened-redfish

Blackened Redfish

Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to ...

3766
crawfish-or-shrimp-etouffee

Crawfish (or Shrimp) Etouffée

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and b...

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crepes

Crêpes

The batter may be made ahead of time and refrigerated. Let it return to room temperature before using.

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basic-seafood-stock

Basic Seafood Stock

(You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.)

Comment (1)
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basic-stock

Basic Stock

Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.

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pecan-butter-sauce

Pecan Butter Sauce

Place all ingredients in a blender or food processor and process until creamy and smooth, about 2 to 3 minutes, pushing down sides a few...

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