In one of the most notable restaurant casualties during the coronavirus pandemic, news of K-Paul’s Louisiana Kitchen’s permanent closure shook the food world.
Now, the iconic French Quarter restaurant joins the list of legendary New Orleans institutions that “ain’t dere no more.”
Luckily, the famous, late chef Paul Prudhomme left behind a treasure trove of cookbooks, cooking shows and other ways for fans to access his vast food knowledge.
If you own a copy of Prudhomme’s 1984 best-selling cookbook, “Chef Paul Prudhomme’s Louisiana Kitchen,” then you know it’s a strong contender for the bible of Cajun cooking in many households.
For those who can’t get their hands on one of his famous cookbooks, we looked around the web for some of Prudhomme’s popular recipes you can test out at home.
Chicken and Andouille Smoked Sausage Gumbo
This dish has been a fixture on the K-Paul’s menu. Prudhomme’s staple at French Quarter Fest for nearly a decade.
Blackened redfish is likely Prudhomme’s most famous recipes, and the recipe’s popularity once launched a national craze. The key in this recipe is the seasoning.
Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed.
Here’s a listing of the recipe that utilizes his Magic Seasoning Blends to make things easier. New York Times Cooking also posted the recipe, but be aware of the omission of black and white pepper in the ingredients. Don’t worry, many users already pointed it out in the comments, so it’s an easy correction.
Sweet Potato Pecan Pie
Pecan pie or sweet potato pie? Regardless of which variety is your favorite, both taste like a slice of Southern comfort on a plate. With this iconic dessert, pie lovers can get the best of both worlds. Plus, a dollop of Chantilly cream brings it all together.
In 2019, People Magazine highlighted the “Best Pie in Every State and Washington, D.C.” and selected K-Paul’s Sweet Potato Pecan Pie as the “best in Louisiana.”
Shrimp or Crawfish Étouffée
This dish is a staple in Cajun and Creole cuisine. In this traditional Louisiana dish, crawfish are smothered with a great combination of seasoned vegetables in a dark roux. You can adapt this recipe using shrimp instead of crawfish if that’s your preference.
See the recipe here.
Keep this recipe in your back pocket for the holiday season. Although the exact inventor of the dish is uncertain, Prudhomme is credited with popularizing the turducken in the 1970s. The combination of turkey, chicken, duck breast and various dressings used as stuffing is truly a feast for the eyes.
We also were able to find this recipe via Prudhomme’s Magic Seasoning Blends website.
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