Categories: Side Dishes
Crabmeat Salad with Hazel Dressing
This elegant salad showcases Louisiana’s prized Gulf crabmeat in all its delicate glory. The tender lump crabmeat is gently tossed with crisp romaine, juicy tomatoes, and crunchy celery—then dressed with Mama’s special Hazel Dressing. A perfect light meal that honors the fresh seafood Chef Paul so loved.
Smothered Potatoes (Patates Etouffées)
These potatoes tell a story of happy accidents. Mom Prudhomme was busy raising a house full of children—changing diapers, cooking, and doing laundry without running water. One day, the potatoes scorched a little in the pan, and everyone loved the flavor. That little bit of burn became the secret to a new family favorite.
Ralph, one of Chef Paul’s brothers, later helped cook this dish with her and loved to pile the smothered potatoes high on homemade rolls to make sandwiches. The recipe features Chef Paul’s Vegetable Magic® or Meat Magic® seasonings, bringing that signature flavor to this humble yet delicious dish. These are the kinds of memories that flavor runs deep in.
