1/2 teaspoon black pepper Prudhomme, being Cajun and operating a Creole restaurant in New Orleans, wanted to pay tribute to both cultures with his first cookbook, so he titled the cookbook "Chef Paul Prudhomme's Louisiana Kitchen." Immediately cover the pot, turn off the heat and let stand covered 6 to 10 minutes. 1 dozen shucked oysters (about 1/2 pound), optional ", Makes 4 main-dish or 8 appetizer servings. DIRECTIONS Put all the ingredients in a blender or food processor and fold them all together on the mix cycle. (You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.). If the gumbo is made in advance, do not add the seafood. 2 cups chopped celery Strain, cool, and refrigerate until ready to use. You have successfully joined our subscriber list. Once back in New Orleans, he eventually became the head chef at Commander's Palace. Prudhomme's love of cooking came early in life as has given the task of helping his mother in the kitchen after his youngest sister married. Turn the heat to high and stir in the gumbo file, Tabasco, garlic, and seasoning mix. 6 cups Basic Seafood Stock (see below) Over time, as cooks moved from household to household and control of the territory changed from one country to another, the cooks applied different techniques and principles that eventually developed into Creole Cookery. In New Orleans, the highest-paid house-servant was the cook. Combine the seasoning mix ingredients in a small bowl and set aside. Featured products available from Amazon.com. Makes 4 main-dish or 8 appetizer servings. Note: Remember that if you are short on time, using a stock simmered for 20 to 30 minutes is far better than using just water in any recipe. This recipe is printed on pages 209, 210, and 211 of Chef Paul Prudhomme's Louisiana Kitchen, and the photograph appears on page 192. Signup for news and updates from Vintage Recipes! Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60 minutes, stirring occasionally. 1 teaspoon salt Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. 1/2 teaspoon dried oregano leaves You can substitute pieces of fish for any or all of the seafood in this recipe. ", Chef Prudhomme dedicates this cookbook - "To my wife, K. Hinrichs Prudhomme, who made this book possible, and to the memory of my mother, Hazel Reed Prudhomme, who taught me so much. When ready to serve, bring the gumbo to a rapid boil, lower the heat to a simmer and add the seafood. When he left Commander's Palace in 1979 to start his own restaurant, K-Paul's Louisiana Kitchen, Emeril Lagasse took over as Executive Chef at Commander's. In a non-reactive medium-size mixing bowl, thoroughly blend together 1 tablespoon of the horseradish with all the other sauce ingredients. Click Here to view more Christmas Kitchen & Home Items. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. Add the onions, celery, and bell peppers. (During this time, the mixture will begin sticking to the pan bottom. 1 pound medium shrimp with head and shells (see note) The pot may be uncovered or set a lid on it askew. Check out what our readers are adding to their recipe collections. He used this mantra to sign many of his cookbooks, including the one I own; he also signed off with these words at the end of many television segments that he recorded titled "The Majic of Chef Paul. 1 teaspoon minced garlic After months of testing, tasting, and revising, "Chef Paul Prudhomme's Louisiana Kitchen" was finally published. Still, Chef Paul Prudhomme took Cajun and Creole cooking to the next level, where it became respected and enjoyed by chefs across America. Under Prudhomme's leadership, Commander's Palace became the world-class dining destination that it is today. Always start with cold water - enough to cover the other stock ingredients. He immediately recognized that other parts of the country fell in love with and enjoyed Cajun cooking. As it does so, continually scrape pan bottom well with a spoon. Refrigerate for about 30 minutes to chill before serving. At 17 years of age, Chef Paul left Louisiana to travel across America and work at different restaurants along his journey. 1 1/2 cups packed, crabmeat (picked over), about 1/2 pound In a 4-quart heavy soup pot, melt the margarine over medium heat. 1/2 teaspoon dried thyme leaves Place all ingredients in a stockpot or a large saucepan. 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