No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.
Etouffee (which comes from the French verb meaning to smother) is a classic Cajun dish that's traditionally made with crayfish. vegetable oil 3/4 cup all purpose flour I love Prudhomme's recipe but sometimes he uses a LOT of fat,I would use half the amount of butter,(or 1/4 lb) called for in this recipe. “When I was a child, we raised lots of chickens. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. I make seafood broth by simmering crawfish or shrimp shells,onion,garlic,parsley and anchovy paste and enough water to cover for about an hour.Add a small bottle of clam juice and let it sit u
When they were done, the chicken …

She would flour them lightly and cook them over very low heat. Crawfish Etouffee Source: Chef Paul Prudhomme 8 servings SEASONING MIX: 2 tsp salt 2 tsp ground red pepper (cayenne) 1 tsp white pepper 1 tsp black pepper 1 tsp dried sweet basil leaves 1/2 tsp dried thyme leaves 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped green bell peppers 7 tb. This is taken from Chef Paul’s first Cookbook, Chef Paul Prudhomme’s Louisiana Kithcen. This delightful chicken version uses the same technique of cooking a food with a small amount of liquid in a covered saucepan or skillet. My mother devised this recipe to cook old roosters and hens.

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