...and when there was no meat, we ate fowl and when there was no fowl, we ate crawdad and when there was no crawdad to be found, we ate sand.
You ate what?
We ate sand.
You ate SAND?
That's right!
Posted on 10/08/2015 9:14:04 AM PDT by ClearBlueSky
``Paul Prudhomme is a chef. I`m a damn good cook. I cook just for the fun of cooking.`` -Justin Wilson.
So there you have it,
Prudhomme 911? Poor kid.
Ok...Velvet Shrimp this weekend. Or maybe Shrimp Creole
Ahhh Chef Paul:
I learned so very much from you!!
There IS no other herb mixture like your Seafood Magic...sorry Old Bay...
Rest In Peace, sir. You will be missed.
We used to talk like him too when we were kids :)
“on-YON” “caJON spice” “pah-PREEKA” “I Guar-RON-tee!”
There almost can’t be bad gumbo...I learned how from my grandmother, whose ancestry goes back to a soldier who was with Bienville when he founded New Orleans.
I grew okra this year. The stores are getting $7/lb for it out here. They must think it’s made of gold.
Looks like he was half…
“Wilson is half-Cajun by birth: His mother is descended from the French who fled British rule in Acadia in the 18th Century and found their way to Louisiana from what is now Nova Scotia.”
Sorry for the total hijack.
“Sorry for the total hijack.”
That’s how threads roll at FR.
Drop the “y” and replace it with a “w” = Craw fish.
As a kid we called them Crawdads. Had tons of them in the creek that ran though our back yard.
No need to cook it for myself. Where I live, I can’t toss a stone without hitting an authentic Cajun restaurant, a number of which were doing business before Prudhomme was born.
I first went to KPauls in the mid 80’s during spring break. Line down the street, cash and Amex only. I was in heaven. Still have the receipt stub with green foil star on it. RIP Chef.
...and when there was no meat, we ate fowl and when there was no fowl, we ate crawdad and when there was no crawdad to be found, we ate sand.
You ate what?
We ate sand.
You ate SAND?
That's right!
“OK then”.
Looks like he was half…
“Wilson is half-Cajun by birth: His mother is descended from the French who fled British rule in Acadia in the 18th Century and found their way to Louisiana from what is now Nova Scotia.”
Sorry for the total hijack.
Not a hijack.
I was going to ask Pelham the difference between Creoles and Cajuns.
And if Cajuns were displaced Acadians?
Lucky you, we are in Houston and the Cajun chef around here is MrD! He has been following Paul Prudommes recipes for many years.
I live about 12 miles north of Avery Island. This is ground zero for Cajun food. New Orleans may get the edge for creole cooking, but if you really want authentic Cajun, Lafayette/New Iberia/Broussard/St. Martinville/Abbeville are where you want to go. I live pretty much in the middle of all those :)
We must have made an impression on her because as we finished she asked if we would like to meet the chef. We jumped at the chance. She took us to the kitchen and we met Chef Paul. He was on his scooter. We talked for about 10 minutes. He was very personable and cheerful. I just wish I had a camera with me.
It was the right time because for some reason the restaurant was not packed the time we were there. It was a small place.
Had the opportunity to meet Chef on several occasions. Very genuine good man.
On one trip to Louisiana we were driving in your direction and stopped at an abandoned plantation house. the sign said The Old Homeplace, I think. I can't remember the road but driving south the levee for the Mississippi was on your left and the house was on your right.
It was in terrible rundown condition but someone had put a red metal roof on it so I hope by this time it has been restored and is open to the public.
GMTA
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