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

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!

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!

Chicken and Sausage Jambalaya | WWOZ New Orleans 90.7 FM

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

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!

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

Chef Paul Prudhomme's Seafood Magic Seasoning (copycat recipe) - Recipelink.com

Chef Paul Prudhomme's Seafood Magic Seasoning (copycat recipe) - Recipelink.com

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 Redfish

Chef Paul Prudhomme's Louisiana Kitchen - Paul Prudhomme in spuddled's Book Collector Connect collection

Shrimp Creole, Paul Prudhomme Style. Restaurant quality. More of Paul's recipes -> http://casualkitchen.blogspot.com/2007/02/most-glorious-meal-so-far-this-year.html#uds-search-results

this is restaurant-quality stuff!" Whenever we have dinner guests over--especially friends who eat out all the time and rarely c.

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