PAUL PRUDHOMME'S POORMAN'S JAMBALAYA
Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.
Provided by sugarpea
Categories White Rice
Time 1h10m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
- Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
- Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
- Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
- Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
BASQUE CHICKEN AND SHRIMP IN WINE
This is from Paul Prudhomme's Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread--something to sop up the delicious sauce. I've given instructions for finishing in the oven or on top of the stove.
Provided by Chocolatl
Categories Chicken
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- If finishing in the oven: preheat oven to 350°.
- Combine seasoning mix ingredients and set aside.
- Remove all visible fat from chicken.
- Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
- Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
- Heat oil in a heavy skillet over high heat.
- Add chicken pieces and brown on all sides, about 8-10 minutes.
- Remove chicken to a bowl or plate.
- Add ham to skillet and saute, stirring once or twice, about 2 minutes.
- Add onions and 1 tablespoon of seasoning mix.
- Cook until a crust begins to form on bottom of pan, about 3 minutes.
- Stir in flour and cook until crust begins to harden, about 3 minutes.
- Add 1 cup of wine.
- Stir and scrape bottom of pan to dissolve crust.
- Cook, scraping well, 1-2 minutes.
- Stir in stock, scrape pan, and bring to a boil.
- Stir in remaining seasoning mix and bring to a rolling boil.
- Whisk in remaining wine.
- Cook 2 minutes.
- Remove from heat.
- To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
- Place shrimp on top.
- Pour sauce over them.
- Cover and bake until chicken is done, about 30 minutes.
- To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
- Add shrimp to skillet and stir.
- Spoon some sauce over chicken and shrimp.
- Cover and simmer over medium-low heat until chicken is done, about 30 minutes.
Nutrition Facts : Calories 405.6, Fat 13.2, SaturatedFat 2.7, Cholesterol 167.5, Sodium 2779.4, Carbohydrate 22.1, Fiber 2.5, Sugar 5.5, Protein 35.4
BARBECUED SHRIMP
This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the shrimp in cold water and drain well, set aside.
- In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
- Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
- When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
- Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
- Add the beer and cook and shake the pan 1 minute longer and remove from heat.
- Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
SHRIMP AND OKRA GUMBO
This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please!
Provided by Leslie in Texas
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients in small bowl for seasoning mixture.
- Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
- Add 2 cups okra and saute until brown, about 6 minutes.
- Stir onion, green pepper and celery into okra and cook 1 minute.
- Add butter and cook 1 minute.
- Mix in garlic and saute 1 minute.
- Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
- Add flour and remaining 2 tablespoons oil.
- Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
- Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
- Stir in remaining stock; boil 2 minutes, stirring frequently.
- Reduce heat and simmer 5 minutes, stirring occasionally.
- Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
- (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
- Add green onion to soup and simmer 3 minutes.
- Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
- Salt to taste and serve.
Nutrition Facts : Calories 214.8, Fat 16.7, SaturatedFat 5.1, Cholesterol 69, Sodium 834, Carbohydrate 9.7, Fiber 2.4, Sugar 1.8, Protein 7.7
SHRIMP ETOUFFEE
THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.
Provided by sugarpea
Categories Cajun
Time 1h35m
Yield 4-8 serving(s)
Number Of Ingredients 22
Steps:
- Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
- If you're short on time, a stock simmered 20-30 minutes is better than water.
- If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
- Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
- Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
- Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
- Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
- Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
- Plate rice in a ring and pour etouffee into center; serve immediately.
Nutrition Facts : Calories 916.1, Fat 45.7, SaturatedFat 14.9, Cholesterol 334, Sodium 2758.7, Carbohydrate 81, Fiber 3.5, Sugar 2.9, Protein 43.3
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