New to BBQ Books (Cajun, in my case)

Bob in St. Louis · 04-15-2013, 07:15 PM

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.

IamMadMan · 04-15-2013, 07:43 PM

Paul Prudhomme and Justin Wilson always had a way with Cajun food..

Teamfour · 04-15-2013, 07:48 PM

That is one of our go-to books. Also try River Road Recipes I and II.

Callahan-que · 04-15-2013, 08:18 PM

"Ain't no cookin like Cajun cookin"

deerslayer8153 · 04-15-2013, 09:58 PM

Try his Seafood Gumbo!!!!!!!!!!!

Q-Dat · 04-15-2013, 10:01 PM

You got a good one. That book has helped a lot of folks.

yakdung · 04-15-2013, 10:22 PM

Quote:

Originally Posted by Bob in St. Louis

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.

Crimson · 04-15-2013, 10:34 PM

If you want blacked catfish hes the one that started it. Try the cajun meatloaf best sandwiches.

Bob in St. Louis · 04-16-2013, 07:58 AM

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.

K-JUN · 04-16-2013, 09:58 AM

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.

caseydog · 04-16-2013, 10:14 AM

I read somewhere that Paul Prudhomme and Company own the Stubb's Brand.

CD

Bob in St. Louis · 04-16-2013, 10:51 AM

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

sigpi906 · 04-16-2013, 12:39 PM

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.

Crimson · 04-16-2013, 03:16 PM

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

trapper · 04-16-2013, 03:28 PM

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.

04-15-2013, 07:15 PM	#1
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	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. __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

04-15-2013, 07:48 PM	#3
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	That is one of our go-to books. Also try River Road Recipes I and II. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

04-15-2013, 08:18 PM	#4
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	"Ain't no cookin like Cajun cookin" __________________ Rick

04-15-2013, 09:58 PM	#5
deerslayer8153 On the road to being a farker Join Date: 11-14-10 Location: Meridian, MS	Try his Seafood Gumbo!!!!!!!!!!! __________________ UDS with BBQ Guru DigiQ, Weber Gasser, XL Big Green Egg, Charcoal Grill, Red Thermapen

04-16-2013, 07:58 AM	#9
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	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. __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

04-15-2013, 07:43 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Paul Prudhomme and Justin Wilson always had a way with Cajun food..

04-15-2013, 10:01 PM	#6
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	You got a good one. That book has helped a lot of folks.

04-15-2013, 10:34 PM	#8
Crimson Knows what a fatty is. Join Date: 02-26-11 Location: West Saint Paul,MN	If you want blacked catfish hes the one that started it. Try the cajun meatloaf best sandwiches.

04-16-2013, 09:58 AM	#10
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	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. __________________ [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser

04-16-2013, 10:14 AM	#11
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I read somewhere that Paul Prudhomme and Company own the Stubb's Brand. CD

04-16-2013, 10:51 AM	#12
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	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 __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

04-16-2013, 12:39 PM	#13
sigpi906 On the road to being a farker Join Date: 04-05-13 Location: Little Rock, AR	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.

04-16-2013, 03:16 PM	#14
Crimson Knows what a fatty is. Join Date: 02-26-11 Location: West Saint Paul,MN	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

04-16-2013, 03:28 PM	#15
trapper Got rid of the matchlight. Join Date: 04-11-13 Location: East Central, MO	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.