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Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme

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Notes about this book

  • Jane on August 17, 2017

    This book was indexed back in the very early days of EYB indexing before our rules and proofreading were as stringent as they are now. If any member would like to do a clean-up job (and also add page numbers to the recipes) please do contact us.

  • PinchOfSalt on August 17, 2017

    This book has never failed me, as its many stained pages will attest. However, there are some problems with its EYB ingredient list indexing. For example, the EYB database lists onions as being used in only 13 of the recipes despite their abundant use in many more than that. (For example, the recipe for Chicken Sauce Piquant calls for 1 3/4 cups of onions but the index does not list onions as being used.) The omission of onions means that EYB searches for the "holy trinity" (onion, green bell pepper, celery) do not return the classic Cajun recipes in this book that use them. Another error in the same recipe's EYB entry is that instead of listing Tabasco sauce (as called for in the recipe), the index lists a chipotle variant of Tabasco sauce - quite a different ingredient and flavor. So, if you are thinking of cooking from this book, it may be best to not depend solely on the EYB index to search for recipes in it.

  • TrishaCP on July 01, 2013

    These are some of the classics of Louisiana cooking- gumbo, jambalaya, red beans, etc. and they are absolute crowd pleasers. There is a lot of butter and cream in some of the recipes, but it is pretty easy to dial it back. ETA July 2015: I recently read somewhere that Chef Prudhomme wrote the book using a much less potent ground red pepper than what most folks use, which I guess is why the spice levels as written (teaspoons of cayenne) seem unbearable to me. I usually use 1/4 tsp instead of a tsp when he calls for cayenne.

  • sck on July 28, 2010

    This book is a classic. Highly recommend it to anyone who loves Cajun food.

  • nomadchowwoman on January 05, 2010

    On Cajun cooking, Chef Paul is the master. I perfected my roux-making, and then my gumbo, with his very clear instructions. My all-time favorite gumbo recipe--Seafood and Andouille--is in this book.

Notes about Recipes in this book

  • Barbecued shrimp

    • nicolepellegrini on October 11, 2015

      Had to make this dish in honor of the late great Chef Paul on news of his passing. Uses a horrifying amount of butter, but, the flavor is worth it for a rare special occasion treat and you definitely can't skimp on it. Not too spicy and perfect served with his basic rice to soak up all of that buttery goodness in the sauce.

    • Rinshin on September 02, 2017

      This is first of many barbecued shrimp recipes made and still my very favorite. Great with chilled prosecco, lager/pilsner style beer or dry white wine and lots of french bread or white rice to mop up all the wonderful buttery sauce. My husband normally does not care for any spicy foods but he is fine with this version.

  • Basic cooked rice

    • nicolepellegrini on October 11, 2015

      Making this immediately takes me back to the flavors of my childhood, when my grandmother first got this cookbook and started making Paul's dishes for us. Making it again I'm reminded of the wonderful flavors and great texture, different from cooking rice and vegetables on the stove.

  • Cajun meat loaf

    • hughb on January 19, 2014

      Delicious. Richly seasoned, as expected from Prudhomme. The directions call for sauteeing the vegetables over medium heat in a one-quart saucepan until it starts sticking excessively. I used a one-quart saucepan and turned the heat to high and it still took almost 20 minutes. I think a skillet would do better for this task. Other than that glitch, this was a total winner.

    • chefmichael on December 18, 2017

      I’ve made this twice now and love the recipe technique in cooking the vegetables with the seasonings until it starts excessively sticking. Gives off a very Cajun “blackened” vibe albeit in a saucepan. I have however had the same issue twice during the baking - large chunks cracks in the loaf and the one last night actually had some parts just separate off to the side. Reassembled as best I could and did not impact the flavor but would like to know how to keep this from happening. I follow the recipe to a T - no substitutions whatsoever. Next time I might try the Kenji method of starting the cook in a loaf pan upside down.

    • ntt2 on January 30, 2012

      This has long been a favorite of ours -- we always double or triple and freeze. The flat loaves make lots more room for crust -- and we love the heat!

    • Breadcrumbs on April 22, 2011

      p. 112 - this is a real keeper! I made the recipe as directed with one exception; I reduced the amount of salt to 1tsp (vs 1tbsp suggested). I sauteed the vegetables early in the day and left them in the fridge since the recipe calls for them to be cooled in any event. I did incorporate the ketchup and milk prior to refrigerating. This made the final assembly effortless and I’d definitely do this in the future. When I first incorporated the eggs and vegetable mixture into the meat I was a bit concerned the loaf would be too wet but once the breadcrumbs were added, all was well. I elected not to make the accompanying sauce since we tend to like our meatloaf naked! That said, I did coat the exterior of the loaf with a thin layer of ketchup. I LOVED this meatloaf. In terms of my meatloaf pecking order though, this is definitely up there as a fave. K thought this was good but said not as good as yours.

    • Breadcrumbs on April 22, 2011

      Photos here: http://chowhound.chow.com/topics/684591#6088082

    • PinchOfSalt on March 26, 2013

      I served this without the sauce to some friends who are comfort-food centric. It was a huge hit. The spiciness is just right, and even though the loaf is flat (lots of crust) it was perfectly moist. The reason I gave it only 4.5 stars instead of 5 is that it was very loose and tender. It fell apart as soon as it was put on plates.

    • Rinshin on May 18, 2015

      This is the ultimate meatloaf. Been making this for ages since buying this book. None compares.

    • peaceoutdesign on March 31, 2018

      The best, no reason to look further. You could modify tons as long as the condensed milk and other agents that keep the moisture are used.

    • bching on May 18, 2015

      We have been making this meatloaf for years. Prudhomme's "meat magic" for beef is a good replacement for the various spices that the recipe calls for. We make a lot at once and freeze the extra in loaves of various sizes. We never use the sauce.

    • stef on September 13, 2015

      This is a great recipe. Family just loved it. Will definitely make again.

  • Cajun seafood gumbo with andouille smoked sausage

    • TrishaCP on December 16, 2017

      We've made this many times over the years and it is phenomenal. Definitely a special occasion dish for us, but totally worth the splurge on the seafood.

  • Cajun shepherd's pie

    • ntt2 on March 05, 2015

      Excellent shepherd's pie - lots of pre work required...

  • Chantilly cream

    • Rinshin on April 02, 2018

      With heavy cream, sour cream, brandy, Grand Marnier and vanilla together making this food of happiness. Goes really well with bread and rice pudding or simply just eating as it is with a small sipping of your favorite liqueur.

  • Chicken and seafood jambalaya

    • Alowishs on April 02, 2016

      WAY too much cayenne for this Yankee gal! Cut amount in half. Was too hot for me to enjoy eating. Had to buy fresh oysters, for $1.49 EACH. Yikes. Plan ahead and make sure store has canned next time. We forgot to buy chicken, so made it without. Still fine.

  • Chicken Big Mamou on pasta

    • mcvl on March 31, 2015

      This is great! I like to thicken the sauce with a little -- just a little -- flour.

  • Corn maque choux

    • Rinshin on August 27, 2017

      Simply the best corn maque choux and it's the first recipe I used when this book was first published along with his ultimate meatloaf recipe. I learned that browned bits of corn bring out the sweetness and smokiness from this recipe decades before grilled corn pictures started showing up on magazines and such. This is a very rich tasting dish which transforms corn. Don't need to use fresh corn for this - frozen works well. We just love this version of corn maque and we've tried many others.

  • Cornbread dressing

    • Rinshin on April 02, 2018

      This is the best cornbread stuffing. Been making this since this book came out and I've made other recipes but really, none compares to this one.

    • khopkins1012 on May 09, 2017

      This is a decades-long favorite in my family for Thanksgiving meals. It's spicy (so dial in the seasonings to your palate) but all that flavor helps blander Thanksgiving turkey. Paul's dressing has good texture and taste as written. Because I've made and eaten this recipe over 2 dozen times, I'll share substitutions we use sometimes. We have used boxed Jiffy baked the night before and have also substituted cream for evaporated milk.

  • Cornbread or cornbread muffins

    • twoyolks on November 19, 2018

      I made these as muffins. They had a good corn flavor without being too sweet. The muffins got a really good, browned curst that really made these great.

  • Creole sauce

    • Thredbende on August 10, 2011

      I have made this creole sauce for years and it never fails to win major fans. The only change I recommend for convenience to replacing the tomato sauce and cup of chopped tomatoes with a can of chopped tomatoes. I serve this to great acclaim on poached eggs over hash browned potatoes for a glam brunch.

  • Crêpes

    • stef on February 01, 2017

      Nice basic recipe easy to work with. I filled it with slivered ham, grated cheese and caramelized apple. Sprinkled grated cheese and baked for 10 minutes at 325. Made 8 crepes

  • Fish with pecan butter sauce and meunière sauce

    • stef on August 01, 2016

      Used trout, pecan sauce really complimented fish. Skipped the meuniere sauce. Family loved it. Will repeat

  • Lamb curry

    • Kringler on May 08, 2011

      This is an extremely interesting recipe. I love the method of baking the aromatics for an hour before adding the seasoned lamb, banana, apple, and cream of coconut. The recipe calls for baking the dish for two hours after the lamb and fruits are added. That is too long, in my opinion. I think an hour is long enough.

  • New Orleans bread pudding with lemon sauce and Chantilly cream

    • Rinshin on April 02, 2018

      I have not found another bread pudding that tops this one. Incredible indulgence. The lemon sauce (I use Meyer lemons) and chantilly sauce are perfection.

  • Potato salad with green onion salad dressing

    • PennyG on January 01, 2013

      This will be a go-to potato salad recipe. It was well liked by all!

  • Rabbit sauce piquant

    • TrishaCP on April 07, 2014

      Really flavorful recipe! Prudhomme's version of piquant relies on heavy spicing to cut the gaminess from the rabbit. Like all of his recipes, I cut down on the heat quite a bit- just 1/4 tsp cayenne, one jalapeño, and a few dashes of hot sauce. I think chicken thighs could be used here to good effect.

  • Red beans and rice with ham hocks and andouille smoked sausage

    • TrishaCP on February 09, 2012

      The flavor was good, but I used the amount of liquid called for and the red beans were way too watery. I think I may have allowed the beans to soak in too much water overnight- next time I will watch that more carefully.

  • Rice pudding

    • Rinshin on April 02, 2018

      Fantastic rice pudding made better with the addition of his chantilly cream.

  • Sautéed crawfish

    • TrishaCP on July 27, 2018

      Easy and amazingly decadent dish- even greatly reducing the butter. (The original recipe calls for two sticks of butter!!!!!!!!!! No way I was going to use that much!)

  • Seafood filé gumbo

    • TrishaCP on April 13, 2016

      Delicious without the heaviness of a roux or sausage to mask the taste of the seafood.

  • Shrimp Diane

    • stef on February 23, 2019

      This was such a quick delicious way to prepare shrimp. Instead of adding the last 2 tbls of butter at the end I added 1/3 cup whipping cream. Served over rice. A repeat

  • Very hot Cajun sauce for beef

    • okcook on September 03, 2014

      This one is pretty hot but the flavours are wonderful. Freezes ok.

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