Cookbooks: Chef Paul Prudhomme's Always Cooking!

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.

Roasted Pork

This dish will knock your socks off! It’s wonderful with Oyster Dressing, and the leftovers make terrific sandwiches.

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.

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.

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!

Green Tomato Chow Chow

This wonderful chow chow will perk up any meal, adding color and taste to your meal. Because it’s so pretty, not to mention a little bit different, it makes a great gift. If you can’t find green tomatoes at your market, ask the produce manager to order some for you!

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