Best 3 Paul Prudhomme Cajun Spice Recipes

**Dive into the depths of Cajun flavors with Paul Prudhomme's Cajun Spice, a blend that captures the essence of Louisiana's culinary heritage. Embark on a journey of taste as we explore the diverse recipes that showcase the versatility of this iconic spice mix, from the classic Cajun Blackened Redfish to the aromatic Cajun Jambalaya. Unleash your inner chef and let the bold and vibrant flavors of Cajun cuisine tantalize your taste buds.**

**1. Cajun Blackened Redfish:**
Savor the blackened goodness of Redfish fillets, coated in a flavorful crust of Cajun spices, pan-seared to perfection. This dish embodies the essence of Cajun cooking, with its spicy and slightly smoky notes.

**2. Cajun Jambalaya:**
Indulge in a hearty and comforting Jambalaya, a one-pot dish that combines the trinity of Cajun cuisine - bell peppers, onions, and celery - with succulent shrimp, tender chicken, and aromatic rice. The addition of Cajun Spice adds a vibrant depth of flavor, creating a symphony of tastes in every bite.

**3. Cajun Shrimp Etouffee:**
Experience the richness and decadence of Shrimp Etouffee, a stew-like dish featuring plump shrimp simmered in a velvety sauce made from butter, flour, and tomatoes. The Cajun Spice blend infuses the sauce with a harmonious balance of heat and smokiness, leaving you craving more.

**4. Cajun Dirty Rice:**
Delight in the savory and flavorful Cajun Dirty Rice, a dish that transforms simple ingredients into a culinary masterpiece. Rice is cooked in a flavorful broth infused with Cajun Spice, vegetables, and bits of meat, resulting in a delectable side dish or a satisfying main course.

**5. Cajun Chicken Gumbo:**
Immerse yourself in the comforting embrace of Cajun Chicken Gumbo, a hearty soup brimming with succulent chicken, tender okra, and the "holy trinity" of Cajun cuisine. The Cajun Spice blend adds a distinctive layer of flavor, creating a rich and satisfying broth that will warm your soul.

**6. Cajun Spiced Sweet Potato Fries:**
Indulge in a healthier twist on a classic snack with Cajun Spiced Sweet Potato Fries. Crispy on the outside and tender on the inside, these fries are coated in a tantalizing blend of Cajun spices, giving them a sweet and savory kick.

**7. Cajun Grilled Corn on the Cob:**
Elevate your grilling experience with Cajun Grilled Corn on the Cob. Fresh corn on the cob is brushed with melted butter and generously coated in Cajun Spice, resulting in a smoky, slightly spicy, and irresistibly delicious side dish.

**8. Cajun Deviled Eggs:**
Add a spicy twist to your next party platter with Cajun Deviled Eggs. Hard-boiled eggs are filled with a creamy and tangy filling infused with Cajun Spice, offering a delightful combination of flavors and textures.

**9. Cajun Fried Green Tomatoes:**
Delight in the Southern charm of Cajun Fried Green Tomatoes. Green tomatoes are coated in a crispy batter seasoned with Cajun Spice and pan-fried until golden brown. Serve them with a dipping sauce of your choice for a delightful appetizer or side dish.

**10. Cajun Popcorn Shrimp:**
Indulge in the irresistible crunch of Cajun Popcorn Shrimp. Shrimp are coated in a light batter seasoned with Cajun Spice and deep-fried until crispy. Serve them with your favorite dipping sauce for a quick and satisfying snack or appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

Paul Prudhomme's Cajun Sauce for Beef image

Make and share this Paul Prudhomme's Cajun Sauce for Beef recipe from Food.com.

Provided by Tracey D Mizell

Categories Sauces

Time 30m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup vegetable oil
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
2 tablespoons minced fresh jalapeno peppers
1 teaspoon minced garlic
3 cups beef stock or 3 cups broth

Steps:

Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth.
Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
Skim any oil from the top and serve immediately.

PAUL PRUDHOMME'S CAJUN MEAT LOAF

Paul Prudhomme's Cajun Meat Loaf image

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

Ingredients

2 whole bay leaves
1 tablespoon salt
1 teaspoon cayenne (ground red pepper)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry breadcrumb

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

Paul Prudhomme's Cajun Seafood Gumbo with Andouille image

Categories Sausage Dinner Soup/Stew Shellfish Wheat/Gluten-Free

Number Of Ingredients 19

Ingredients

2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cups chopped celery
2 bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 cup vegetable oil
3/4 cup all-purpose flour (sub rice flour for GF)
1 tablespoon minced or pressed garlic
5 1/2 cups seafood stock
1 pound andouille, cut into 1/2 inch pieces
1 pound peeled medium shrimp
9 ounces medium-large oysters in their liquor (about a dozen)
3/4 pound crab meat (picked over)
2 1/2 cups hot cooked rice

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.

Tips:

When measuring ingredients, use measuring cups and spoons for accuracy.
Toast the spices before grinding them to enhance their flavor.
Adjust the amount of cayenne pepper to suit your desired heat level.
Store the spice blend in an airtight container in a cool, dry place for up to 6 months.
Experiment with the spice blend on different dishes, such as chicken, fish, pork, or vegetables.

Conclusion:

Making your own Cajun spice blend is a great way to add a unique and flavorful touch to your cooking. With a few simple ingredients and a little bit of time, you can create a spice blend that is perfect for your taste buds. Whether you are looking to add a hint of spice to your favorite dishes or you want to create a bold and flavorful Cajun feast, this spice blend is sure to please. So get creative and experiment with different recipes using this versatile blend.