Paul prudhomme shrimp etouffee recipe
Chef Prudhommes Louisiana Kitchen by Paul PrudhommeHere for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.
Chef Prudhommes incredibly good food has brought people from all over America and the world to his restaurant, K-Pauls Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mothers kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.
So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun Popcorn, Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.
Chef Paul Prudhommes Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhommes original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included. Sodium
Southern cuisine has a famous first cousin. The biggest difference is in the heat level. Cajuns definitely have more of an affinity for hot peppers in their everyday food. There are two sources of bona-fide Cajun inspiration that I rely on to teach me the culture and the food: Paul Prudhomme and Justin Wilson. Both are well-respected chefs and authors. His trademark overalls, impressive girth and pleasant disposition created an endearing image in the eyes of his many fans, myself included. He was a raconteur storyteller in a class all to himself.
It is invariably rich. A word about authenticity versus quality. I opt for quality. I like food to taste good. Some Cajun cooks eschew the flour and simply cook onions in butter, and I have heard that Paul Prudhomme uses an oil-based roux.
As much as I love the spring Crawfish Boil , I always look forward to having some leftover Crawfish tail meat to play with for later use. After my spring boil I had a fair amount of Crawfish leftover so I sat down with a cold beer after our guests had left, relaxed and picked all of the tail meat as well as the fat from the heads. This is one of those tasks that is actually a very therapeutic process for me, like peeling shrimp, or making roux, where you can just sit or stand there and enjoy the silence and repetition of the task at hand, let your brain go and think about whatever; kind of like sleep without the bad dreams. I ended up with about 2 pounds of tail meat, the perfect amount for a nice batch of Crawfish Etouffee. I made a batch of Crawfish Stock from the shells and vacuum sealed the tails and fat for later use. I arrived home from work tonight to sit down and write this post and was met with the aroma of Etouffee still hanging out in the house, heavenly.
Combine the seasoning mix ingredients in a small bowl. Set aside. Combine the onions, celery and bell pepper in another bowl. Heat the oil over high heat in a large, heavy cast iron works best skillet until it begins to smoke about 4 minutes. Use a long handled metal whisk to gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roue is dark red-brown 3 to 5 minutes.