Paula Prudhomme's Seafood Magic Recipe is a popular dish loved by many seafood enthusiasts. Named after the famous American chef Paula Prudhomme, this recipe is a delightful combination of flavors and spices that truly bring out the best in seafood. To prepare this magical dish, start by gathering the needed ingredients. You will need approximately one and a half pounds of fresh seafood, such as shrimp, fish, or crabmeat. Additionally, collect spices like salt, paprika, onion powder, garlic powder, dried oregano, dried thyme, black pepper, white pepper, cayenne pepper, and dried basil. Begin by rinsing the seafood thoroughly under cold water.
30 min
pg 2 Perfect Brownies Rich Fudge Brownies Lee Bailey s White Chocolate Brownie German Chocolate Cream Cheese Brownies Blonde Brownies Michele s Coffeehouse Cappuccino Brownies Chocolate Peanut Butter Swirl Brownies Chocolatier s Iced Espresso Brownies. Real Cajun is mostly cookbook and part memoir, which all builds wonderfully around the recipes, just the kind of cookbook that I love, and reminiscent of another favorite of mine, Marcelle Bienvenu s Who s Your Mama, Are You Catholic, and Can You Make A Roux.
Begin by rinsing the seafood thoroughly under cold water. This helps remove any excess dirt or debris. Dab the seafood dry using paper towels and set it aside.
Cochon Restaurant Revisited
On my last visit to New Orleans I stopped into Cochon Restaurant, which I had visited a few trips prior and absolutely loved, especially since back then, I was invited back into the kitchen to take some pictures! (Here is the original post, followed by one of my favorite pics from that visit):
| From Nola Cuisine |
There were a few dishes that I wished I had tried on my previous dining experience, so I made another go at it. On a side note, Chefs Donald Link and Stephen Stryjewski also recently opened a second Cochon Restaurant in Lafayette, Louisiana.
Donald Link’s book Real Cajun is one of my absolute favorites (My Review):
Here are the dishes that I had a second chance at sampling, well worth the wait! All of these are actually featured in his cookbook as well!
Fried Chicken livers with Pepper Jelly:
| From Cochon Restaurant – New Orleans, LA. |
Perfectly fried chicken livers on toast points, slathered with housemade Pepper Jelly and finished with a salad of mint leaves and sweet onions.
Wood Fired Oyster Roast:
| From Cochon Restaurant – New Orleans, LA. |
Cooked in the restaurants wood burning oven, these baked oysters, topped with a compound butter made with Vietnamese Chili sauce among other inredients, were easily my favorite of the appetizers. The plump Louisiana Oysters with the spicy, garlicky butter sauce were absolutely addicting. Definitely one of my new favorite Louisiana Oyster dishes, of which I have many.
| From Cochon Restaurant – New Orleans, LA. |
| From Cochon Restaurant – New Orleans, LA. |
I couldn’t resist trying Donald Link’s Boudin, as I was on a bit of a Louisiana Charcuterie hunt on this particular trip. Fried Boudin Balls with pickled peppers and housemade Abita Beer Whole Grain Mustard:
| From Cochon Restaurant – New Orleans, LA. |
Definitely a great tasting Boudin! I think they’re using chicken liver, instead of the traditional pork. There is also some poblano pepper in the mix:
| From Cochon Restaurant – New Orleans, LA. |
Donald Link has a great web show called Taste of Place. Here is his show about Boudin:
Here is my Boudin recipe:
Lastly dessert, Blueberry Buckle with…get this…Hog Cracklin’ Streusel topping! There has to be some kind of award for most creative way to incorporate pork into a dessert, with delicious results!
| From Cochon Restaurant – New Orleans, LA. |
Of course, I will end this post with a picture of the restaurants woodpile, which is starting to become my signature on the sister site to this one American Gourmand.
| From Cochon Restaurant – New Orleans, LA. |
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Next, in a small bowl, mix all the spices together to create the magic spice blend. This blend is what truly sets this dish apart. The combination of flavors adds depth and richness to the seafood. Now it's time to cook! Heat a large skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, carefully add the seafood to the skillet. Spread it out evenly and allow it to cook for about one to two minutes on each side, depending on the thickness and type of seafood. After both sides have cooked, sprinkle the magic spice blend generously over the seafood. Use your judgment to determine how much spice you'd like to add. Remember, the spice level can be adjusted to your taste. Continue cooking the seafood until it becomes opaque and flakes easily. This will ensure that it is cooked to perfection and ready to be devoured. Once the seafood is done, remove it from the skillet and transfer it to a serving plate. Feel free to garnish the dish with some fresh herbs, such as parsley or cilantro, to add a pop of color and freshness. Paula Prudhomme's Seafood Magic Recipe is a fantastic way to enjoy the natural flavors of seafood with an added kick of spice. The magic spice blend takes the dish to a whole new level. It is a wonderful option for seafood lovers who appreciate bold flavors and enjoy experimenting with different spices. So, the next time you're in the mood for seafood, give Paula Prudhomme's Seafood Magic Recipe a try. With its enchanting blend of spices, it is sure to be a hit on your dining table!.
Reviews for "Experience the Essence of Cajun Cuisine with Paula Prudhomme's Seafood Magic Recipe"
1. Emily Smith - 2 stars - I was really disappointed with the Paula Prudhomme Seafood Magic recipe. I followed the instructions exactly and it just didn't turn out well. The seasoning didn't have much flavor and the overall dish ended up being quite bland. I was expecting a delicious seafood dish but this just fell short for me.
2. John Johnson - 1 star - I have to say, I was not impressed with the Paula Prudhomme Seafood Magic recipe. The seasoning blend was overpowering and masked the taste of the seafood. It also had a strange aftertaste that I didn't enjoy. I was expecting a flavorful and well-balanced dish, but unfortunately, this recipe didn't deliver.
3. Sarah Thompson - 2 stars - I tried the Paula Prudhomme Seafood Magic recipe and I have to say, I wasn't too impressed. The seasoning blend was too salty for my taste and it overwhelmed the seafood. I also found the recipe to be quite complicated and had to spend a lot of time preparing it. Overall, I didn't find it worth the effort and I wouldn't recommend it.
4. Michael Williams - 3 stars - While the Paula Prudhomme Seafood Magic recipe had a good flavor, I think it could use some adjustments. I found the seasoning to be a bit too strong and it overshadowed the taste of the seafood. I would suggest reducing the amount of seasoning and allowing the natural flavors of the seafood to shine through. Overall, an average recipe that could be improved.