chef-paul-prudhommes-louisiana-kitchen

Chef Paul Prudhomme's 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-etouff_e

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...

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...

Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?