chef-paul-prudhommes-louisiana-kitchen

Sample Recipes from Chef Paul Prudhomme's Louisiana Kitchen

3765
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-etouffeacutee

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...

3768
crecircpes

Crêpes

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

3769
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)
3770
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.

3774
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...

Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?