chef paul prudhomme

Spicy, savory and full of flavor, this classic New Orleans dish is sure to please your taste buds.

Chef Paul Prudhomme&#8217;s Jambalaya Recipe

lb. boneless chicken, cut into bite-sized pieces

lb. smoked sausage, sliced

onion,

green bell pepper, chopped

celery stalks, chopped

garlic cloves,

tomatoes (14.5 oz)

chicken broth

tomato paste

tsp smoked paprika

thyme

oregano

cayenne pepper

tsp black pepper

tsp salt

rice

Step 1.1

In a large stockpot or Dutch oven, heat oil over medium-high heat.

Step 1.2

Add chicken and sausage and cook for about 5 minutes, until browned.

Step 1.3

Stir in onions, bell pepper, celery, and garlic. Cook for another 5 minutes.

Step 1.4

Add diced tomatoes, chicken broth, tomato paste, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well and bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

Step 1.5

Stir in rice and return to a boil, then reduce heat to low and cover the pot. Cook for 25 minutes, or until rice is tender and cooked through.

Step 1.6

Remove from heat and let stand for 5 minutes before serving.

A classic Southern dish with a spicy kick.

Chef Paul Prudhomme&#8217;s Red Beans and Rice Recipe

red beans

green bell pepper, diced

onion, diced

celery,

garlic,

vegetable oil

smoked paprika

black pepper

bay leaves

water

white rice

Rinse and sort the beans in a large pot. Cover with at least 2 inches of water and let soak for at least 8 hours or overnight.

Drain the beans and add fresh water to cover by at least 2 inches. Add the green pepper, onion, celery, garlic, vegetable oil, smoked paprika, cayenne pepper, thyme, oregano, black pepper, and bay leaves. Bring to a boil and then reduce heat to a simmer. Cook for 2 hours or until the beans are tender.

Remove the bay leaves and serve over cooked white rice.

Authentic Cajun Gumbo with a spicy kick of flavors.

Chef Paul Prudhomme&#8217;s Gumbo Recipe

all-purpose flour

onion, chopped

garlic, minced

chicken stock

lb of Andouille sausage, sliced

lb of chicken breast,

Cajun seasoning

Salt and pepper,

green onions,

In a large Dutch oven, heat the vegetable oil over medium-high heat.

Add the flour and stir constantly for 15-20 minutes until it turns into a dark brown color, making a roux.

Add the onions, celery, bell pepper, and garlic. Saute for 5-7 minutes or until the vegetables are tender.

Add the chicken stock, Andouille sausage, chicken breast, Cajun seasoning, bay leaves, salt, and pepper.

Bring the gumbo to a boil, then reduce the heat and let it simmer for at least 2-3 hours.

Serve the gumbo hot over bowls of cooked white rice. Garnish with chopped green onions.

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Top 3 chef paul prudhomme recipes from across the web

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Top Tags

Chef Paul Prudhomme&#8217;s Jambala...

Chef Paul Prudhomme&#8217;s Red Bea...

Chef Paul Prudhomme&#8217;s Gumbo R...

The most viewed chef paul prudhomme recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chef Paul Prudhomme’s Jambala...

Chef Paul Prudhomme’s Red Bea...

Chef Paul Prudhomme’s Gumbo R...