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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-15-2013, 07:15 PM   #1
Bob in St. Louis
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Default New to BBQ Books (Cajun, in my case)

So my Mom gave me an old book she had, "Paul Prudhomme - Louisiana Kitchen". Looks to be from 1984, and there's not a dirty page on it, which tells me this book was more than likely never used. Looks like some pretty good recipes in there, of course I'll have to smoke them, but you new that.
Didn't you?

I've never been one for "recipe books", although I've perused the internet for some cooking ideas from time to time.
This one might be a game changer though. Looks yummy.

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Unread 04-15-2013, 07:43 PM   #2
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Paul Prudhomme and Justin Wilson always had a way with Cajun food..
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Unread 04-15-2013, 07:48 PM   #3
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That is one of our go-to books. Also try River Road Recipes I and II.
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Unread 04-15-2013, 08:18 PM   #4
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"Ain't no cookin like Cajun cookin"
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Unread 04-15-2013, 09:58 PM   #5
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Try his Seafood Gumbo!!!!!!!!!!!
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Unread 04-15-2013, 10:01 PM   #6
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You got a good one. That book has helped a lot of folks.
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Unread 04-15-2013, 10:22 PM   #7
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Quote:
Originally Posted by Bob in St. Louis View Post
So my Mom gave me an old book she had, "Paul Prudhomme - Louisiana Kitchen". Looks to be from 1984, and there's not a dirty page on it, which tells me this book was more than likely never used. Looks like some pretty good recipes in there, of course I'll have to smoke them, but you new that.
Didn't you?

I've never been one for "recipe books", although I've perused the internet for some cooking ideas from time to time.
This one might be a game changer though. Looks yummy.

I have a copy good book.
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Unread 04-15-2013, 10:34 PM   #8
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If you want blacked catfish hes the one that started it. Try the cajun meatloaf best sandwiches.
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Unread 04-16-2013, 07:58 AM   #9
Bob in St. Louis
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I didn't know he started the blacken catfish trend, that's pretty cool.

yea, my cajun cooking skills are non-existant. I'm a noob, to say the least.
I've been wanting to try my hand at it, and this was just enough to push me over the edge. Yum. Not sure which one I want to try first, they all look so good.
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Unread 04-16-2013, 09:58 AM   #10
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Hey Bob great book. I was fortunate enough to spend some time with him back in the 1980's. He has been a huge influence for me. His sister was a great chef in her own right. My book is a first edition and a prized possessions.



Hey Crimson a small correction it was Blackened Redfish that vaulted him onto the national stage.
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Unread 04-16-2013, 10:14 AM   #11
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I read somewhere that Paul Prudhomme and Company own the Stubb's Brand.

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Unread 04-16-2013, 10:51 AM   #12
Bob in St. Louis
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That's cool Brady, to have a signed copy. The worst part of that, is I'd be afraid to use it, and get it all scummed up. haha
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Unread 04-16-2013, 12:39 PM   #13
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I love that book. You can use the smothered rabbit recipe on any rich red meat and it is awesome.

What I really love, though, is that he doesn't eff around with margarine. That dude loves him some unsalted butter!

I like his method for making a roux.... hot hot hot oil... not hours standing around the kitchen babysitting a cast iron skillet.

Great book.
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Unread 04-16-2013, 03:16 PM   #14
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Yea I dont know why I said catfish but yes redfish.Like the wiki has
Prudhomme has been credited with popularising cajunn cuisine and in particular blackened readfish during the 1980s, and has been credited with introducing the turducken.

I think my fav is The Paul Prudhomme Family Cookbook
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Unread 04-16-2013, 03:28 PM   #15
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I am surprised he is still alive. I can remember watching him on public television in the '90's and he was so heavy he couldn't stand up. Hopefully he got a little healthier.
I also remember hearing that he gave Emeril Lagasse one of his first gigs.
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