This is the best chili recipe I’ve ever done. It brings you to the edge of ecstasy, of danger, of alarm, of excitement. If you like chili and don’t cook this, you may not get into heaven!
Cookbooks: Chef Paul Prudhomme's Always Cooking!
South Miami Cuban Stew
Seafood Crêpes
Seafood Jambalaya
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.
Opelousas Gravy
Roasted Pork
This dish will knock your socks off! It’s wonderful with Oyster Dressing, and the leftovers make terrific sandwiches.
Orange Magnolia Sauce
Lemon Dill Chicken (Reduced Calorie, Fat, Sodium)
In this recipe, we used arrowroot, which is a thickening agent for sauces, fruit pie fillings, glazes and puddings. Arrowroot has a neutral taste and thickens at a lower temperature than corn starch. You can find arrowroot at most specialty supermarkets.
Louisiana Shrimp Boil
Live crawfish are shipped to various markets around the country, and your fish market may be able to get them for you if you put in an order. Of course, in Louisiana they’re available almost everywhere from about November through June or July.
Gingersnap Gravy
We serve this gravy with bronzed beef tenderloin, fish and chicken. It’s so wonderful and unique that you’ll want to serve this gravy with everything!
