Monday, November 23, 2009

Chef Paul Prudhomme's Louisiana Kitchen

Author: Paul Prudhomme
Pages: 351
Format: Hardcover
It may seem old hat now but this was a groundbreaking cookbook. A regional, local restaurateur making a national and international impact. Now if it happens all the time from Mario to Nobu from Ferran to Ducasse. Paul and his eponymous restaurant K-Pauls was one of the first. His was the original 'bam' seasoning. There are multiple seasoning mixes utilizing garlic and onion powder, dried herbs and salt and many kinds of pepper. There pictures on how to really blacken food - this is before Red Lobster and everyone else did it. There are roux's from white to black, stews from gumbo to jambalaya and baked goods from jalapeno biscuits to pecan pie. Add butter, lots of it, add spices, lots of it and eat lots of it!

Recipes copied - too many to list - but here's a few.
Barbequed Shrimp
Red Beans and Rice with Ham Hocks and Andouille Smoked Sausage
Dirty Rice
Chicken and Seafood Jambalaya
Shrimp, Okra and Andouille Smoked Sausage Gumbo
Seven Steak and Okra Gumbo (I add shrimp, too)
Strawberry Pie
Pecan Pralines


This is the real deal. Buy it for the history and the recipes!

1 comment:

  1. Paul is the original - I remember him from my NYC days. Love the review and will consider buying as a gift this holiday season.
    The Shrimp Lover