The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme
Format: PDF / Kindle (mobi) / ePub
Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember--and cook--the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home. Photographs.
your hands and using it all. Refrigerate fish until ready to cook. Place onions in a bowl and have handy to add to roux quickly when needed. In a heavy 6-quart saucepan, combine the oil with the flour, stirring until smooth; cook over high heat until roux is medium brown, 5 to 7 minutes, stirring briskly with a long-handled wooden spoon and being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the onions, mixing thoroughly. * More about making roux.
his heart was in the oil fields, so he sold the store and went back to the business he had begun in as a teenager. When the oil boom slowed dramatically in Louisiana, Abel went to work with Paul, managing Paul’s smoked-meat plant in Melville, Louisiana. (Abel had established a fine reputation as a sausage maker when he owned the grocery store in Opelousas.) Abel says that whenever any of the boys left home to go to work, Dad always told them, “Give the man a full day’s work.” He says all the
at least two places. Remove pan from oven and transfer roast to a serving platter; cover roast loosely with aluminum foil and let sit at least 15 to 20 minutes before carving. Place the pan with the drippings on the stove top and taste the sediment on the pan bottom. If it tastes burned or bitter, pour drippings into a large saucepan without scraping pan. If the flavor is good, scrape as much browned matter from the pan bottom as possible. Add to the drippings 1 cup stock, 1 cup onions, � cup
wonderful cake texture, and if you have a sweet tooth they can be made sweeter by sprinkling them with powdered sugar or by glazing. Mom Prudhomme and Jo’s mom cooked these for special occasions or on rainy days when the families couldn’t work in the fields. Jo learned this recipe from her mother, but Calvin says they are just like Mom Prudhomme’s. She made them every March 19 for Calvin’s birthday because he loved them–he still does! She made the other children their favorites, too, for their
scrape any browned sediment from pan bottom. Now add 1 cup of the tomatoes and the water. Cook until mixture is sticking excessively, about 10 minutes, stirring and scraping almost constantly. This browning process is important to the wonderful flavor of the finished dish. Add 1 cup more tomatoes and cook and stir until mixture is sticking excessively again, about 10 minutes. (NOTE: Rotate pan occasionally if mixture always sticks to same spot.) Add the remaining 2 cups tomatoes and cook and