All of Chef Paul's recipes I have tried over the years have not disappointed me.I don't think you'll be disappointed.
Chef Paul Prudhomme is an Authentic Cajun from south and southwest Louisiana, aka Acadiana
All of Chef Paul's recipes I have tried over the years have not disappointed me.I don't think you'll be disappointed.
Chef Paul Prudhomme is an Authentic Cajun from south and southwest Louisiana, aka Acadiana
Sorry folks I almost forgot, here's the recipe for this dish along with a few pics I took when preparing it once. We make it pretty often, it's worth it. It doesn't last long around here so make a good mess of it, the leftovers are great too.
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I don't think you'll be disappointed.
Chef Paul Prudhomme is an Authentic Cajun from south and southwest Louisiana, aka Acadiana
That's the best looking meal in the world! My gosh you got some great skills man!Blackened catfish and crawfish tails with a lemon beurre blanc sauce, Creole dirty rice, and homemade Cajun jalapeno/cheddar beer bread:
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Nothing like Calabash seafood! That looks perfect! Seems like I can never get the Calabash thing cooked just right. It's always good, but not exactly how I want it to be.Flounder, oysters and shrimp.
It's a meal that I grew up eating as kid on my family's weekly dining out nights at the coast. My wife, son & I changed it up and made our family meal out a bbq fest.
Lately, I've been trying to bring it back.
Great memories. Sure with my Grandaddy & Grandma J were here to have some....as well as my Father-In-Law, Max. He was a bigtime coastal fella who lived off seafood.
Nothing like Calabash seafood! That looks perfect! Seems like I can never get the Calabash thing cooked just right. It's always good, but not exactly how I want it to be.
I like the HOA a lot too. I usaually just add a bit of black pepper and cayenne to it.Me, too. Struggle is real.
It's so easy to overcook. One of these day's I'll figure out the proper order to cook 'em in so everything hits the table ready roll. Been doing oysters first....fish next and skrimp lastly.
Love some House-Autry Seafood breading mix.....and then some Crystal after it's done.
I know you like the Louisiana beading mix goodness.
I'm afraid I took for granted my life as a youngster when freshly speared grouper were filleted and fried in hyooge chunks. Best food I've had in my life. Thinking seriously of having whatever type of sinus surgery I need so I can dive again and bring 'em in.
Lawd have mercy, @NCHillbilly you got Eye-Talian nailed down tighter 'n storm shutters in a hurricane.
Outstanding looking meals.
Smoked turkey from a few years passed.
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How do you season those oysters? I love fried oysters but have never cooked any of my own for some reason!Flounder, oysters and shrimp.
It's a meal that I grew up eating as kid on my family's weekly dining out nights at the coast. My wife, son & I changed it up and made our family meal out a bbq fest.
Lately, I've been trying to bring it back.
Great memories. Sure wish my Grandaddy & Grandma J were here to have some....as well as my Father-In-Law, Max. He was a bigtime coastal fella who lived off seafood.