New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces
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Sunday, December 12, 2004

Chef Paul Prudhomme's Louisiana Kitchen

I just wanted to share my favorite cookbook. I have a lot of favorites but this is the number one! If you haven't heard of it check it out:

Chef Paul Prudhomme's Louisiana Kitchen.

The reason I love this cookbook is the man's knowledge of cooking. Chef Paul will tell you everything that should be happening while you're cooking, smell, look, taste, etc.. at certain stages. I've really learned a ton about cooking from this book! The Chicken and Tasso Jambalaya recipe is one of my favorites. I cook all of my Jambalayas this way now, which is, after sauteeing ingredients, add rice and liquid, finish in the oven, similar to a Paella. Most recipes finish Jambalaya on the stove top, I think it comes out far better from the oven. I've never made a bad recipe from this book, and most are phenomenal! The Crawfish Etouffee I had from K-Paul's during Mardi Gras was one of the best things I've ever eaten, and certainly the best Etouffee. Speaking of which, if your going to New Orleans for Mardi Gras, K-Paul's usually opens their window at night and serves a variety of different items to-go for about $6 or $7 bucks a-pop! Last year they had Crawfish Etouffee, Chicken etouffee, Blackened Drum, as well as a few others, including my favorite heart stopper, Deep-Fried Ham Po Boy! That's right folks bread and all, battered and fried! Atkins be damned! Pure heaven!
Anyway, if you've never checked out this ground breaking book, do so! It's very popular, so you should be able to find it anywhere, including the local library!

1 Comments:

Anonymous Kerry said...

This was one of my first "specialty" cookbooks, and I still use it today. I do have one bone to pick with Chef Paul P: he uses cayenne like it was going out of style. I like my food spicy, but I learned that if I use the amounts of cayenne he suggests in, e.g. his sausage and shrimp gumbo, I scorch my guests mouths and all they can taste is heat. I routinely cut his cayenne in half or more and the recipes are delicious, and still very spicy.

8:00 PM  

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