Best 4 Paul Prudhomme Cajun Seasoning Recipes
In the vibrant realm of culinary arts, where flavors dance and spices ignite the senses, there exists a magical blend known as Paul Prudhomme's Cajun Seasoning. Hailing from the heart of Louisiana's culinary traditions, this seasoning is a symphony of bold and aromatic flavors, capturing the essence of the Cajun culture in every pinch. Discover the secrets behind this iconic blend, as we embark on a journey through its history, ingredients, and the delectable dishes it enhances. Unleash your inner chef and prepare to tantalize your taste buds with a selection of mouthwatering recipes, each infused with the magic of Paul Prudhomme's Cajun Seasoning. From the classic Crawfish Etouffee to the flavorful Blackened Redfish, these culinary creations will transport you to the vibrant streets of New Orleans, where every bite is a celebration of Cajun heritage.
Here are our top 4 tried and tested recipes!
PAUL PRUDHOMME'S CAJUN MEAT LOAF
I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.
Provided by Tracey D Mizell
Categories Cajun
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
- Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
- Stir in the milk and catsup.
- Continue cooking for about 2 minutes, stirring occasionally.
- Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
- Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
- Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
- In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
- Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
- Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Categories Sausage Dinner Soup/Stew Shellfish Wheat/Gluten-Free
Number Of Ingredients 19
Steps:
- Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
- Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
- Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
- Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
- Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
- Add garlic, stirring well for another minute. Remove from heat.
- Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
- Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
- Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
- Remove from heat, skim oil from surface, and serve over rice.
PAUL PRUDHOMME'S BLACKENED SEASONING BLEND RECIPE - (3.6/5)
Provided by á-170456
Number Of Ingredients 9
Steps:
- Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking. This recipe yields about 1/4 cup.
PAUL PRUDHOMME'S BLACKENED SEASONING BLEND
Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Food.com.
Provided by byZula
Categories Low Cholesterol
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients well.
- This seasoning is fantastic when used on not only fish, but chicken and steak as well.
- Dip the meats in melted butter and then into this mix before cooking.
Nutrition Facts : Calories 223.2, Fat 5.5, SaturatedFat 1.1, Sodium 23292.7, Carbohydrate 47.6, Fiber 19.4, Sugar 4.7, Protein 9.6
Tips:
- Use high-quality ingredients for the best flavor. Organic or locally-sourced ingredients are ideal.
- Follow the recipe exactly the first time you make it. Once you are familiar with the dish, you can start to experiment with different ingredients or techniques.
- Don't be afraid to adjust the seasoning to your taste. Cajun food can be spicy, but it should not be overwhelmingly so. Start with a small amount of cayenne pepper and add more to taste.
- Serve Cajun food with traditional sides such as rice, beans, and cornbread. This will help to balance out the flavors of the dish.
Conclusion:
Paul Prudhomme's Cajun Seasoning is a versatile blend of spices that can be used to add flavor to a variety of dishes. It is perfect for seasoning chicken, fish, shrimp, and vegetables. It can also be used in soups, stews, and gumbos. If you are looking for a way to add some spice and flavor to your cooking, Paul Prudhomme's Cajun Seasoning is a great option.
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