Paul Prudhomme Cajun Seasoning Recipes

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

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.

PAUL PRUDHOMME'S CAJUN MEAT LOAF

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".

PRUDHOMME'S CAJUN CAULIFLOWER IN GARLIC SAUCE

Steps:

• Steps: Bring 1 quart of water to a boil in a large pot.
• Blanch the cauliflower just until tender-crisp, about 3 minutes.
• Drain well and set aside.
• Place the butter in a large skillet over high heat.
• As soon as the butter begins to sizzle, add the garlic.
• Cook, stirring almost constantly, until the garlic is thoroughly coated with butter, about 30 seconds.
• Add the cauliflower and cook, stirring occasionally, just until the cauliflower is slightly browned, about 4 minutes.
• Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and mix gently but thoroughly.
• Serve immediately.

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND RECIPE - (3.6/5)

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 CAJUN SEAFOOD GUMBO WITH ANDOUILLE

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.