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

Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Genius Kitchen.

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

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.

I just tried Chef Paul Prudhomme's praline recipe, and it tasted like I was in New Orleans.  Delicious!

I just tried Chef Paul Prudhomme's praline recipe, and it tasted like I was in New Orleans. All his recipes are pure gold!

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;

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

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.

Shrimp Diane from Food.com:   								This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

Shrimp Diane

Shrimp Diane This is indescribably good.a great recipe for a special occasion for 2 people. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

Gumbo Ya-Ya -- A take on the famous gumbo created by Chef Paul Prudhomm

Gumbo Ya-Ya

Gumbo Ya-Ya ~ Adapted by Emeril Lagasse from Chef Paul Prudhomme's recipe. Good recipe for making basic chicken stock. Gumbo recipe starts with the traditional dark roux. Serve over hot rice.

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 .

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.

Blackened Redfish is my all-time favorite thing to eat along with chargrilled blue crabs! ❤ #louisianalife

Recipes at Home: Blackened Redfish

Blackened redfish and 9 other inspirational recipes from chef Paul Prudhomme

Chef Paul Prudhommes Cajun cauliflower.

Chef Paul Prudhomme's Cajun Cauliflower >>> I knew I should have bought fresh cauliflower at the grocer!

Chef Paul Prudhomme's BBQ Shrimp - it is important to note that this has NOTHING to do with grilling or BBQing, but it has amazing flavor. note: the original recipe published in prudomme's louisiana kitchen uses 1 teaspoon of cayenne not 1/2 teaspoon. also it is better with fresh rosemary. do not skip the step about chopping the rosemary!

Barbecue Shrimp for Mardi Gras

Chef Paul Prudhomme’s BBQ shrimp - has amazing flavor. The original recipe published in Prudhomme's Louisiana Kitchen uses 1 teaspoon of cayenne not teaspoon. also it is better with fresh chopped rosemary

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