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Showing only recipes by “Paul Prudhomme.”

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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-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...

3768
crepes

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.)

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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...

3775
meuniere-sauce

Meunière Sauce

In a 1-quart saucepan combine the stock and garlic. Bring to a boil over high heat, then reduce heat and simmer 2 minutes. Remove from ...

3779
crabmeat-salad-with-hazel-dressing

Crabmeat Salad with Hazel Dressing

The Hazel Dressing may be made several days ahead.

3780
hazel-dressing

Hazel Dressing

This may be made several days ahead.

3782
mustard-sauce

Mustard Sauce

Combine all the ingredients in a 1-quart saucepan over medium-low heat. Simmer and stir until thickened, about 15 to 20 minutes, stirrin...

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