Smothered potatoes (Patates etouffée) from The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme (page 299) by Paul Prudhomme

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Super squirrel (Écureuil dans une sauce rouillée); Baked pork backbone (Reintier de cochon rôti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • msmmlee on July 10, 2021

    I used 3 large russet potatoes. This dish was really good with the Chicken Maque Choux on page 85. Getting just the right amount of sticking to happen in the skillet or pan will take me a couple of times but my first time was decent. I will make these again because they are quite good.

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