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.

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.

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

Paul Prudhomme's Blackened Seasoning Blend

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.

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

Paul Prudhomme's Cajun BBQ Shrimp

I would have to say that my serious cooking addiction started back in the when my kids were small and I got a bug to cook.

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

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;

The recipe is from Paul Prudhomme (of K-Pauls, New Orleans).  Warning:  this is very spicy and if youre not used to eating cajun type foods, you might want to back off on the cayenne And hot sauce just a bit.

Paul Prudhomme's Cajun Meat Loaf

The recipe is from Paul Prudhomme (of K-Pauls, New Orleans). Warning: this is very spicy and if youre not used to eating cajun type foods, you might want to back off on the cayenne And hot sauce just a bit.

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.

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