Paul prudhomme crawfish etouffee recipes

Crawfish Etouffée/If I couldn't be in NOLA, I can eat like I am

Crawfish Etouffée/If I couldn't be in NOLA, I can eat like I am

The cookbook for that year was PaulPrudhomme's Louisiana Kitchen. Although Chef Paul made a garbage fish famous, single-handily put New Orleans on the foodie map and gave the city it's "dish" at that time (I think po'boys are THE dish nowadays), he also taught the world about spices and how to efficiently use them to enhance and make a dish
Keeping it Real (Recipe: Shrimp and Crawfish Etouffee)

Keeping it Real (Recipe: Shrimp and Crawfish Etouffee)

I took inspiration from PaulPrudhomme’s recipe for Shrimp Etouffee. PaulPrudhomme and Justin Wilson.  Judging from the amount of pepper (black, white and cayenne),  Chef Prudhomme must have a stronger constitution than I can ever imagine

Baby Bird's Crawfish Étouffée

Chef PaulPrudhomme used to call this “Cajun napalm” because the steam burns if inhaled directly. We visited New Orleans many more times and always re-visited K-Paul’s even after one of its namesakes had passed away
~ Creole Crawfish Beignets w/French Remoulade ~

~ Creole Crawfish Beignets w/French Remoulade ~

, was one of the best restauranteurs in NOLA, with Commander's Palace regarded as the best upscale restaurant in the city -- PaulPrudhomme and Emeril Lagasse are two alumni
Cookin' Cajun.

Cookin' Cajun.

I was introduced to Cajun Cuisine by a former neighbor of mine, David Prudhomme, who happens to be a nephew of the famous chef, PaulPrudhomme
Technique of the Week: Blackening

Technique of the Week: Blackening

Apply this rub on the fish when blackening or in your crawfish étouffée. Often associated with traditional Cajun cuisine, this technique was popularized by Chef PaulPrudhomme in the early 1980s to duplicate the flavor and style of charcoal grilling in a commercial kitchen

Seafood Stock

1 1/2-2 lbs rinsedshrimp shells (and/or heads) or 1 1/2-2 lbs crawfish shells (and/or heads) or 1 1/2-2 lbs crab shells or 1 1/2-2 lbs rinsedfish bones (heads and gills removed) or 1 1/2-2 lbs oyster liquor (or any combination of these)