Paul prudhomme gumbo

Today we will be honoring our first in the series I will be calling HERO CHEFS These are chefs that have left their mark on the world of food and THEY ARE IMPORTANT. First up is Chef Paul Prudhomme this man is a giant in preserving the ways of back-water louisiana... when I say giant... I mean look at this guy! yes... that IS a belt made of giant sausages... gorgeous! He was a master at convincing rich people to fork over 30 bucks for a dish that costs $3.50 to make at home. If you like…

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

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

1 chicken, 3 to 4 pounds, cut into serving pieces Salt to taste if desired 1 teaspoon finely ground black pepper 1 ¼ teaspoons finely ground white pepper 1 teaspoon powdered mustard 1 ½ teaspoons cayenne pepper 1 ½

A classic dish from Cajun cuisine featuring tender chicken, flavorful sausage, and a delicious roux-based broth.

Since we recently celebrated a wedding anniversary I was inspired this weekend to re-create one of the dishes we enjoyed on our last anniversary, which we celebrated in New Orleans, Louisiana. I made a variation of Chef Paul Prudhomme's "Cajun Seafood Gumbo with Andouille Smoked Sausage." I always wanted to eat at K Paul's Louisiana Kitchen, as I loved to watch Paul Prudhomme cook on TV from the early 80's. He was influential in introducing regional Louisiana Cajun and Creole recipes into…

Chef Paul Prudhommes Seafood Gumbo recipe: Try this Chef Paul Prudhommes Seafood Gumbo recipe, or contribute your own.

Authentic Cajun Gumbo is a hearty and flavorful stew that’s steeped in Louisiana tradition. It’s packed with tender chicken, succulent shrimp, and savory andouille sausage, simmered together with aromatic vegetables and spices in a rich roux-based broth. This gumbo is not overly spicy, but it has just the right amount of kick to warm you up. It's the perfect dish for a cozy dinner or a festive gathering, bringing a taste of the bayou straight to your kitchen. If you’re looking for a robust…

Inspired by Chef Paul Prudhomme’s Seven Steak Gumbo, this beef-based gumbo is great for big gatherings. Spicy Beef Gumbo Serves: 8-10 servings Ingredients 2½ pounds boneless chuck, cut into ¾-inch cubes ¾ cup all-purpose flour 1½ tablespoons Cajun seasoning ½ cup olive oil 3 cups chopped yellow onion 2 cups chopped celery 2 cups chopped

This is a take on the famous gumbo created by Chef Paul Prudhomme. The secret to making this flavorful stock is to use a big stewing hen (you can substitute two smaller chickens if you would prefer). Use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!