Cajun meatloaf. For over 20 years I have been known for my meatloaf. Well, here's the secret...it's a Paul Prudhomme recipe. NOTE: Instead of the spice mix blend in the recipe, use Paul Prudhomme's Meat Magic, which you can get in any spice section. It's not as spicy as this person says. It works great with any combo of ground meats. Enjoy!

Casual Kitchen: Cajun Meatloaf: A Meatloaf Recipe that would Burn June Cleaver's Tongue Off

NYT Cooking: This recipe came to The Times in 1983 from Paul Prudhomme, the chef who put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.

Paul Prudhomme's Sweet Potato Pecan Pie

Sweet Potato (we used butternut squash) pecan pie (we used golden syrup instead of corn). We also made our own shortcrust pastry instead of the recipe here.

This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request.  I love all his recipes Ive tried and none ever disappointed me.

Blackening Seasoning Mix Paul Prudhomme

This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes Ive tried and none ever disappointed me.

Paul Prudhomme's Blackened Seasoning Blend-Personally I decrease the salt and increase the red pepper

Paul Prudhomme's Blackened Seasoning Blend

Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from…

Chef Paul Pruhomme's Chicken and Sausage Jambalaya recipe.

Paul Prudhomme's Chicken and Sausage Jambalaya. Added 4 slices of bacon, pork, kitchen bouquet & extra creole seasoning.

Turducken!  Yes I did take the challange using Chef Pauls Recipe

Thanksgiving recipes that make you feel like you have New Orleans flavor right in your house!

Poor Man's Jambalaya recipe from Paul Prudhomme. Fantastic! I usually cut the red, white, and black peppers by about a quarter. By half if you're making it for kids or the faint of heart.

Paul Prudhomme's Poorman's Jambalaya

Poor Man's Jambalaya recipe from Paul Prudhomme. I usually cut the red, white, and black peppers by about a quarter. By half if you're making it for kids or the faint of heart.

This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. (Photo: Craig Lee for NYT)

Chicken and Sausage Gumbo

NYT Cooking: Chicken and Sausage Gumbo. This recipe came to The Times in 1983 from Paul Prudhomme.

Everyday Cooking Hints from Chef Paul  Everyday Cooking Hints from Chef Paul        Always use fresh ingredients when available.  Always start with food at nearly room temperature.  To get the best flavor, remove excess moisture by patting meat with a clean paper towel before seasoning or applying heat.   Apply oil to meat or vegetables, instead of in pan.  Always start with a hot pan.  Season and taste every step of the way.  Be careful to not overcook your meat, chicken, or seafood.  Make…

Chef Paul Prudhomme's five new delicious seasoning blends - all natural, sodium & sugar free!

Smothered Rabbit: Chef Paul Prudhomme.

Yesterday, I decided we were way overdue for a rabbit dinner. Rabbit is one of my favorite meats, probably because I don't get it very often. Since we're coming up on the Mardi Gras grand finale, I decided to pull out a Cajun recipe from Chef Paul .

Cajun Cornbread Dressing adapted from Paul Prudhommes Louisiana Kitchen

Cajun Cornbread Dressing adapted from Paul Prudhommes Louisiana Kitchen From: Belle Ff The Kitchen, please visit

Magic Seasoning Blends - Chef Paul Prudhomme - NO SALT OR SUGAR TO THESE BLENDS - IP compatible, PERFECT!

Magic Seasoning Blends - Chef Paul Prudhomme - NO SALT OR SUGAR TO THESE BLENDS - IP compatible, PERFECT!

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