FACT: this is one of the most inspiring, educational and influential cooking videos ever. Chef P’s ability to not only cook, but teach, is second to none.
Those are probably somewhere between the alien and reptilian people they just don't understand we can forgive them... You can't be human in that enjoy watching this video
God bless Paul Prudhomme. He made me the amature cook I am today. I own and use about 15 Louisiana cookbooks, most of which are from him and his family. I have brought my expanded version of his Jambalaya to deer camp for over 20 years. Probably the only Northern Michigan deer camp that always has Jambalaya. I had the pleasure of dining at K-Paul's in NOLA, and I was hooked! Layering, Trinity, Roux, Blackening. Genius!
I'm from Louisiana and I had an uncle who looked exactly like Paul Prudhomme and loved to cook. He died many years ago but I recently realized that my uncle is the reason I love food and cooking so much now.
Miss you. Met you in person at a book signing in Toronto and you gave me excellent advice and fed my love for cooking. "Unless you love everyone, you can't cook for anyone." Thank you Mr. Prudhomme.
Nothing in the world can compare to the love and passion put into the preparation of food in South Louisiana. RIP Chef P, your memory and spirit lives on in every dish!
Terrence Martin yes there is Vietnamese food is Asian Cajun the french-owned Vietnam for years and their Cuisine is a marriage of French and Asian Cuisine you should try looking into Vietnamese pho soup and see how French it is
I worked for him he was the best teacher I ever had he took a lot of kids of the street and taught them a life time trade and love for cooking great man
When you go to New Orleans..go to the cooking schools they advertise..in the French Quarter...the food is outstanding..and the Chef's are a blast to listen too!...you will be glad you did go!!!! I promise..
I am from Thibodaux and have been making gumbo for many years. This video had opened up new dimensions in gumbo making. Please ignore all those other "Cajun" cooking videos on TH-cam and do it the right way if you are going to do it. I used to eat at K Paul's in New Orleans in the 80s before Chef Paul became so famous. There would be a line out the door and down to the corner of people waiting to get in.
arlingtonguy54 Just about done reading “Gumbo Life”by Ken Wells, a pretty much lifelong Houma resident.Who’d of thought he could keep you interested in Gumbo for 237 pages right? If ya dig your Louisiana culinary history then this books a keeper.👍
This guy is a novice compared to my mom and grandma. He makes something that is simple look complicated. And who the hell puts those nasty tomatoes in jambalaya?
@@lonewolftrucker3955if you’ve ever cooked jambalaya with tomatoes you’d know that they add a slimy texture. I live 45 minutes south of Nola, the creole version is what they cook and it has them and it tastes like spanish rice. But,in my 40+ years cooking we don’t add them. Everything else, yes but no tomatoes. None in a gumbo either. This coonass knows his cooking and I’ll put my jambalaya against anybody’s.
@@lonewolftrucker3955 you cook a roux for jambalaya? Never heard of that and I’ve lived on the bayou my whole life. What I do know is, if that’s your thing, get to it. But, adding tomato products to rice in my experience is spanish rice and every old lady I know down here doesn’t add tomato. I have a cookbook that’s over a hundred years old and it doesn’t include tomato. Even the rougarou don’t like tomatoes in his jambalaya. Oh and I use the same recipe, roux and tomato paste browned, when I cook court bouillon or etouffee .🙂
I have his book, my father taught me out of his book and bought me mine, and I make gumbo and etouffe for my friends and they absolutely love it. If you have been considering trying Cajun cooking, know this. 1. This guy's recipes are fantastic. 2. Cajun/creole cooking is not difficult, just takes attention. 3. Roux is also not difficult to master, just need to pay attention and don't leave it.
This is one of the best cooking videos I've seen. It's so very personal and passionate. Prudhomme loved his home, its traditions and his trade. We're fortunate that he shared with us his tremendous knowledge and collected skills.
I watched him on PBS with my maw maw back in the 80's...between my husband and I we have 3 of his cookbooks. Marry a cajun guy...he will know how to cook.
Once in a while, every few years or more, you come across someone that draws you into their passion with such love that it will change your prior notions about a subject from superficial to intimacy. This video of Chef Paul's was one of those experiences. Thank you for sharing this.
I had a home in NOLA 85-93, never met Paul but did have to step aside as a slimmer he, whipped by on a scooter hoviround, shortly before his passing. RIP
I have been cooking for so many years and my family has loved and appreciated it, but not tried to duplicate any of it themselves - rather odd. But I digress. The most favorite meal to make for them and a crowd of friends, especially for my sweet husband's birthday, is authentic LA Gumbo. I don't follow recipes, but use them as a guide. There has never been a better recipe than Paul Prudhomme's. It's the Holy Grail of seafood gumbo recipes, as well as so many others. Even though we love hot and spicy, I had to cut the spices in half, the hot ones, from his original recipes many years ago. He was a fabulous human being, a brilliant chef, and the world was so much better because of him. His cooking was the Gold Standard.
Being a newer generation Chef, this video is like "Gold". If you have more video like this, please share the link. Thank you so much for uploading this.
Prudhomme is the King of Louisianna Chefs ! Many have tried to replace him, but no one ever will. I have been cooking out of his famous Chef Paul Prudhommes Louisianna Kitchen, cookbook first published in 1984. So many good meals and times with family and friends! Sorry about his passing in 2016, the world will miss him.
He was the best I love watching him growing up. My dad would always watch this show with us and remind us of our Creole heritage from my mother rest in peace, Paul.
His love for his craft and appreciation for the food and history was very vivid in his instructions and descriptions. It was watching art and love melt and I really enjoyed this.
I miss Paul Prudhomme he was a wonderful man I went to his restaurant in New Orleans K Paul’s around 25 years ago and it was the best meal I’ve ever eaten in my life not only was the food incredibly scrumptious the atmosphere was so warm and inviting it was the best restaurant meal of my life he is well missed but his legacy lives on and his daughter is still running K Paul’s I went there With my daughter just recently and it was lovely so I’m happy to see that his daughter is having his legacy live on.
My favorite is Gumbo! I lived in Galveston for a year in 1976. The people I lived with cooked "smothered." Wish I could remember, but almost like this, I think mean like chicken, onions, bell peppers, cover & cook on top of stove but that's all I remember. Darn! Best food ever!
Wow.... thanks so much for posting this. I have both parts of this on VHS, but they are a little worn out from watching a lot. It's good to see this again. I lived in Louisiana for 6 years back in the 90's and learned to make all these good dishes. Thanks again for sharing.
Prudhomme... You are the enigmatic voice and presentation behind the Redfish Rub I've been... My Family has been, addicted to for DECADES! My babies grew up catchin' fish with me, and eating with You, Chef Paul! Thank You!
What’s better than watching a video with Paul Prudhomme? Watching it while singing along to my own parody of “Margaritaville.” I just love how passionate Chef Paul is about his food and his culture. It’s really inspiring, and it makes me want to get in the kitchen and cook some authentic Cajun and Creole food. (To the tune of “Margaritaville”) (Verse 1) Nibblin' on cornbread, The book that I just read, All of these sausages covered in meat. Makin' my gumbo, Cajun snapper, Louisiana's the state we live here. (Chorus) Wastin' away again in Jambalayaville, Red beans and rice they're surely are nice, Some people claim that Louisiana's the state, But I know, it's Paul Prudhomme's fault. (Verse 2) I don't know the reason, I cooked here all season, Nothin' to show with this alligator stew. It's a real beauty, A New Orleans cutie, And soon I'll be riding a riverboat. (Chorus) Wastin' away again in Jambalayaville, Red beans and rice they're surely are nice, Some people claim that Louisiana's the state, But I know, it's Justin Wilson's fault. (Accordion solo) (Verse 3) Filet gumbo, crawfish pie, Jambalaya and dirty rice. I like hush puppies, You felt like I'm funny, Cajun snapper and crawfish etoufee. (Chorus) Wastin' away again in Jambalayaville, Red beans and rice they're surely are nice, Some people claim that Louisiana's the state, But I know, it's Louisiana's fault. Yes and, some people claim that Louisiana's the state, And I know, it's Emeril Lagasse's fault. 👍
Thank you for uploading this video clip, just want to thank you for details. Thank you and many other chef for making my career a successful, as a young chef from C.I.A. All of you helped me though your technique s. And those 175 people well their lost . So again thank you. Florida USA 😊👍🙏🙏
Ate at his restaurant in NO in about 1986. Still the best meal of my life. I stood in line 3-1/2 hours. It was worth it. Appetizer was smoked soft shell crawfish battered and deep fried. The dessert was such a work of art I hated to eat it. Then I took a little bite, couldn't stop, and practically inhaled the rest it was so good.
wow what a find on yt,,this guy was the biggest authority in cooking back in the days and these are hardcore real creol dishes ,my dad was a fan and has one of his cook journal,him and bob ross were artists of those days ,he reminds me of dom de louse lol
Not only WAS Paul prudhomme the best chef in New Orleans he still is listen to him he really knows his shit I know he passed away but he's always been my favorite I have his first cook book from 35 plus years ago tried many of his recipes they were all great 👍 all the flavors of Cajun cooking are some of the best you will ever taste if you don't like heat eat a salad
MY FAVORITE RESTAURANT - K PAUL'S!!! I fly down at least once a year - just to eat dinner their with a date. (my lovely wife) We always have such a good time. We love Mr. B's Bistro too. Never disappointed.
I use to have the two VHS set and lost them. Thank you for posting this. I use to love watching these tapes. Lived in Louisiana for 4 years, some good eatn' there.
I've never seen anyone who seems to absolutely love to make great food they way he did. We vacationed in New Orleans some years back. We went to his restaurant to eat the first day. We ate there almost every day while we were in the city. The food was just to good to pass up. I know he wasn't in the kitchen but it was his food his way and it was awesome.
Absolute mastery of the craft of cooking here. I believe any famous Chef from the top of the food chain would be moved by the thoughts, feelings and just good old-fashioned instinct we got to see Paul Prudhomme lay down here. I will cherish this video, always.
That was incredible! I still enjoy eating at your restaurant with friends. You will be missed dearly. Watching the series was an epiphany. I'm definitely going to kick it up a notch with my own gumbos and jambalaya. Going to start layering my seasonings better and mixing in the vegetables at different stages rather than all at once. Thank you so much! You're a legend lives on…
I was so fortunate to have been able to go to K-Pauls once in the mid 1980's. Wa in New Orleans for a conference and one of my co-workers joined me for dinner. Fantastic food.
i used to live in the south back then and my first chef i worked with looked just like Chef Prudhomme...this evoked so many memories of the south, and the introduction to southern cooking..RIP
I really enjoyed this video. It is an old video with a great scenery and a great chef. Chef Paul's explanation about this food has opened my eyes to this type of cooking. I made a jambalaya about 5 years ago and someone today commented on how good it came out. I made it by watching youtube videos. I have forgotten how to make it, so I came back to youtube. After watching a few videos, this is by far the best. So, I will make another jambalaya, but it will be chef Paul's version. I will also try making his other recipes. Thank God for chef Paul!!!!
I learned so much from this video ..my father was very near New Orleans in Mississippi and always cooked exactly like you just have to watch .. this wonderful chef does ..it’s all from his ❤️
Thanks for posting, I enjoyed this so much. I was lucky enough to meet him once. Chef Paul was one of the main reason I became a Chef! I own al of his books and even have a few autographed by him. Thanks you Chef Paul, miss you! Chef Pete Snaith!
He is also the reason I was cooking Cajun food in Minnesota in 1980's where people had never heard about it. Also, even though I was born and raised in Minnesota, I swear that some families passed a 2 ounce bottle of Tabasco down to the children! It's too spicy! I heard a lot. But 2 ounces was a single serving for me! Cajun pork loin, full of the Trinity and spices; so g!
Was fortunate to meet Chef Paul through a chef friend in New Orleans. He was thoughtful and articulate and passionate. That sit down was an eye opener, but the meal a few days later was the corker. We ordered everything on the menu and passed it around family style. Oh man
Wonderful to hear the history from a “Culture Savvy Chef.” Layered seasoning every level- the difference in Cajun Cusine Cooking ! Flavored throughout ! So delicious looking ! Yes, yes ! Thanks for such a wonderful “Collectors” item !
Love you and miss you chef Paul! Thanks for all the years of good food and great advice will keep on lovin and livin like you said god bless my friend we will surely miss you DevinThomas Mutts and Butts BBQ
Love love love this! After living in LA for a few years I feel in love with all the different foods. And learned to cook them from neighbors too! Seeing Paul cook is the highlight of my learning.
yeah,I sure love my old black pots,swear they make the food taste so much better!
5 ปีที่แล้ว +1
Do you have a kettle set I can't tell you how many tasty meals I've enjoyed coming out of them pots and pans my grandmother is a good cook and my mom is a good cook too so I come from a good line of cooks to my family
What a passion he had for food! I loved hearing him talk about Jambalaya. He literally had to keep swallowing because he was salivating just talking about it!!
What a magnetic personality & genius. A precursor to the Late Anthony Boudain. The Late Paul Predhomne was a master too. Chef Paul was so detailed in his instructions. He made cooking a joy.
I was born and raised in Lafayette, La. Absolutely the best place for food. I now live in Washington DC for over 30 years, and I so miss the great food I was raised on! Mais ca Crest BON CHER!
I enjoy the stories that you tell along with the cooking. When you talk about growing up it warms my heart. I Love learning about people and their history...
My old, chef Jan Birnbaum worked with chef P at K Pauls. He told me I needed to learn what real Louisiana food was and to learn about Paul Prudhomme. Those two were pivotal to my early cooking career. Cheers and RIP to both of them.
This is the man that invented the Louisiana dish blackened redfish, which spawned the cooking technique of blackening. Blackening is not only done on fish, but alligator, chicken, steaks and prime rib, shrimp and anything else the technique can work on. There are even blackening seasonings sold in stores to blacken food with. All because of the man. Thanks Paul. RIP cher!
This guy has a fire and a passion for food and life that's all but lost in this world today I almost makes me want to cry how happy he is about food and cooking
Me being a New Orleanian, I remember as a kid seeing Chef Paul whipping up his classic dishes for the local News channel every Monday or Friday, RIP Chef Paul.
Been cooking like this for going on since about 1985 when I learned about your pan browning methods. Blackened fish seasoning...soooo gooood. Thankyou I forgot I learned this from you. Thx
I Love the layered building of flavor. Adding onions now then cook some then add them again. I have done it as an amateur for years and it works so well. A great cook No doubt. A big loss.
What an awesome guy. Obviously highly intelligent man. I've only just come across him just now. It's a pity i never knew of him when he was alive. I want to go back to N'awlins now!
hands down Chef Paul the best that ever did it i seen alot of gumbos out there but his is the best i made using same method but did shrimp crab chicken and sausage best gumbo yet.
Paul, has this amazing passion for his cooking, it inspires me to cook his dishes! hogged out! love it! plan on doing the blackened prime rib with brown butter garlic sauce! ohhh boy! love it! thanks for the video!
Chef Paul was the master. I learned how to cook from three people -- my mom, my grandmother and Chef Paul. His cookbook, "Paul Prudhomme's Louisiana Kitchen", is a masterpiece. He first teaches you the essential basics of cooking Cajun and Creole, which draws heavily from French, Spanish, African and Southern cuisines. Once you learn these basics, he shows you how to truly create, using the recipes in the book.
The fact that he made it that long is astounding lol. I love Mr. Prudhomme but he struggled mightily with the balance of his love of food and his health. I fight that same battle.
If I could only own one cookbook, it would be Chef Paul Prudhomme's Louisiana Kitchen! I love the stuffed shrimp, and seafood gumbo recipes the best! When I am ever in New Orleans, I always eat at his restaurant!
FACT: this is one of the most inspiring, educational and influential cooking videos ever. Chef P’s ability to not only cook, but teach, is second to none.
Hard to believe there are 175 people who dislike this video. Forgive them Lord for they know not what they do.
Yeah They're are the people who can't steal nor take credit for his cooking, technique and content
Not me….., but 236 when i clicked. Paul Prudhommeis a national treasure!
Some guys also don’t like cold beer and hot pussy. There loss fuck em
People dont know what good cooking is obviously
Those are probably somewhere between the alien and reptilian people they just don't understand we can forgive them...
You can't be human in that enjoy watching this video
God bless Paul Prudhomme. He made me the amature cook I am today. I own and use about 15 Louisiana cookbooks, most of which are from him and his family. I have brought my expanded version of his Jambalaya to deer camp for over 20 years. Probably the only Northern Michigan deer camp that always has Jambalaya. I had the pleasure of dining at K-Paul's in NOLA, and I was hooked! Layering, Trinity, Roux, Blackening. Genius!
I'm from Louisiana and I had an uncle who looked exactly like Paul Prudhomme and loved to cook. He died many years ago but I recently realized that my uncle is the reason I love food and cooking so much now.
As I get older,it is more important the "what I left behind" than anything else.(just saying)
Miss you. Met you in person at a book signing in Toronto and you gave me excellent advice and fed my love for cooking. "Unless you love everyone, you can't cook for anyone." Thank you Mr. Prudhomme.
Lord Wyman Manderly Fan of Louisiana cooking and GOT. 😍
So true
@John Winzer you're a racist!!
John Winzer can u backup your claim or are u just talking out of your ass? Did u know him personally?
Awe, Lord Manderly, what a profound statement.......there is power in real, real love......wow
RIP Paul and Justin Wilson. LOVE Cajun and all Louisiana food Miss y'all programmes thank you for keeping us remembering our roots. RIP both of you.
Nothing in the world can compare to the love and passion put into the preparation of food in South Louisiana. RIP Chef P, your memory and spirit lives on in every dish!
"Don't ever trust a skinny Chef". Words to live by.
words I Do live by. Although Charlie Andrews is an exception, he just has a high metabolism rate lol
+Travis Jones Not true.
jack mehoff Charlie Andrews is amazing !!!
Terrence Martin yes there is Vietnamese food is Asian Cajun the french-owned Vietnam for years and their Cuisine is a marriage of French and Asian Cuisine you should try looking into Vietnamese pho soup and see how French it is
This might be the most important video on TH-cam
Reese Smith you ain’t lying. Lol
Fact
Most accurate comment !
Saw this 25 years ago in Canada. Never heard of Cajun. Changed my life.
I've got the old VHS tape and this is how I learned to make Jambalaya. I love his enthusiasm for his food!
I worked for him he was the best teacher I ever had he took a lot of kids of the street and taught them a life time trade and love for cooking great man
This man is an absolute legend. Thank you Chef.
What an excellent video. How can you not love this guy? Here in 2024 for the Gumbo.
When you go to New Orleans..go to the cooking schools they advertise..in the French Quarter...the food is outstanding..and the Chef's are a blast to listen too!...you will be glad you did go!!!! I promise..
Great suggestion! Thanks!
I am from Thibodaux and have been making gumbo for many years. This video had opened up new dimensions in gumbo making. Please ignore all those other "Cajun" cooking videos on TH-cam and do it the right way if you are going to do it. I used to eat at K Paul's in New Orleans in the 80s before Chef Paul became so famous. There would be a line out the door and down to the corner of people waiting to get in.
arlingtonguy54 Just about done reading “Gumbo Life”by Ken Wells, a pretty much lifelong Houma resident.Who’d of thought he could keep you interested in Gumbo for 237 pages right? If ya dig your Louisiana culinary history then this books a keeper.👍
It’s a shame the restaurant shut down thanks to Wuhan.
This guy is a novice compared to my mom and grandma. He makes something that is simple look complicated. And who the hell puts those nasty tomatoes in jambalaya?
@@lonewolftrucker3955if you’ve ever cooked jambalaya with tomatoes you’d know that they add a slimy texture. I live 45 minutes south of Nola, the creole version is what they cook and it has them and it tastes like spanish rice. But,in my 40+ years cooking we don’t add them. Everything else, yes but no tomatoes. None in a gumbo either. This coonass knows his cooking and I’ll put my jambalaya against anybody’s.
@@lonewolftrucker3955 you cook a roux for jambalaya? Never heard of that and I’ve lived on the bayou my whole life. What I do know is, if that’s your thing, get to it. But, adding tomato products to rice in my experience is spanish rice and every old lady I know down here doesn’t add tomato. I have a cookbook that’s over a hundred years old and it doesn’t include tomato. Even the rougarou don’t like tomatoes in his jambalaya. Oh and I use the same recipe, roux and tomato paste browned, when I cook court bouillon or etouffee .🙂
I love the passion that man had for cooking Louisiana food!
I have his book, my father taught me out of his book and bought me mine, and I make gumbo and etouffe for my friends and they absolutely love it.
If you have been considering trying Cajun cooking, know this.
1. This guy's recipes are fantastic.
2. Cajun/creole cooking is not difficult, just takes attention.
3. Roux is also not difficult to master, just need to pay attention and don't leave it.
I'll say it again or for the first time this man is a legend.He have brought the culinary world to the common man.WOW just incredible !!
11:18 "isn't that pretty? God, I can taste it"!! We miss you, Chef...such passion!
You know the food must be good when he wants to eat it while he is still cooking. Im going to try this jambalaya recipe.
I met him...ate in his place...made trips in 84...85...86..best food I have ever eaten bar none.
This is one of the best cooking videos I've seen. It's so very personal and passionate. Prudhomme loved his home, its traditions and his trade. We're fortunate that he shared with us his tremendous knowledge and collected skills.
Arlyn Lichthardt b
Arlyn Lichthardt ,it will not play.
Absolutely Fabulous!! I could almost smell that blackened steak!!
Arlyn Lichthardt Chef’s explanations were at the heart of the demo. Gotta let people know the how’s and why’s.
I love chef Paul Prudhomme, he is a legend of Louisiana cooking! He is up there with Emeril Lagasse, Justin Wilson, John Folse, etc..
I watched him on PBS with my maw maw back in the 80's...between my husband and I we have 3 of his cookbooks. Marry a cajun guy...he will know how to cook.
Same when I was a kid
The best chef on TV. The way he explained everything made my mouth water. I wanted to eat everything he cooked.
Once in a while, every few years or more, you come across someone that draws you into their passion with such love that it will change your prior notions about a subject from superficial to intimacy. This video of Chef Paul's was one of those experiences. Thank you for sharing this.
Hey you're a LEGEND for posting this! RIP Paul Prudhomme!
So great to see a celebrity chef from my childhood, teaching me his favorite dish.
I had a home in NOLA 85-93, never met Paul but did have to step aside as a slimmer he, whipped by on a scooter hoviround, shortly before his passing. RIP
I have been cooking for so many years and my family has loved and appreciated it, but not tried to duplicate any of it themselves - rather odd. But I digress. The most favorite meal to make for them and a crowd of friends, especially for my sweet husband's birthday, is authentic LA Gumbo. I don't follow recipes, but use them as a guide. There has never been a better recipe than Paul Prudhomme's. It's the Holy Grail of seafood gumbo recipes, as well as so many others. Even though we love hot and spicy, I had to cut the spices in half, the hot ones, from his original recipes many years ago. He was a fabulous human being, a brilliant chef, and the world was so much better because of him. His cooking was the Gold Standard.
Being a newer generation Chef, this video is like "Gold". If you have more video like this, please share the link. Thank you so much for uploading this.
Chef Paul did a whole series for PBS but somehow the videos don't seem to be available anywhere at this time (going on several years now).
Prudhomme is the King of Louisianna Chefs ! Many have tried to replace him, but no one ever will.
I have been cooking out of his famous Chef Paul Prudhommes Louisianna Kitchen, cookbook first published in 1984.
So many good meals and times with family and friends!
Sorry about his passing in 2016, the world will miss him.
Roger Holland II i would have to disagree with you, the Cajun cooker, Justin Wilson, was one HELL of a cook
+Crankbait Baron absolutely!!!
Chef John Folse as well
@@josephchampagne9134 Who?
He was the best I love watching him growing up. My dad would always watch this show with us and remind us of our Creole heritage from my mother rest in peace, Paul.
His love for his craft and appreciation for the food and history was very vivid in his instructions and descriptions. It was watching art and love melt and I really enjoyed this.
I miss Paul Prudhomme he was a wonderful man I went to his restaurant in New Orleans K Paul’s around 25 years ago and it was the best meal I’ve ever eaten in my life not only was the food incredibly scrumptious the atmosphere was so warm and inviting it was the best restaurant meal of my life he is well missed but his legacy lives on and his daughter is still running K Paul’s I went there With my daughter just recently and it was lovely so I’m happy to see that his daughter is having his legacy live on.
You have been my hero for 35 yrs. when you 1st created Blackened Redfish in early 80's , so popular they put a limit on Redfish harvest!! Miss YOU!
He almost made Redfish extinct with that trend . The Wildlife and Fisheries had to step in and impose strict protections .
Thankfully the redfish have bounced back and are plentiful again!
Remember when Anglers would throw back Redfish. His' "Blackened Redfish Magic" seasoning is good on most anything.
Charlie andrews
I couldn't possibly like this video enough, Chef Prudhomme was one of thee greatest chefs ever.
My favorite is Gumbo! I lived in Galveston for a year in 1976. The people I lived with cooked "smothered." Wish I could remember, but almost like this, I think mean like chicken, onions, bell peppers, cover & cook on top of stove but that's all I remember. Darn! Best food ever!
Now he is gone from us, we have such a great library of books, and videos. His heart, wisdom and grace were in everything he did.
Wow.... thanks so much for posting this. I have both parts of this on VHS, but they are a little worn out from watching a lot. It's good to see this again. I lived in Louisiana for 6 years back in the 90's and learned to make all these good dishes. Thanks again for sharing.
Prudhomme...
You are the enigmatic voice and presentation behind the Redfish Rub I've been... My Family has been, addicted to for DECADES! My babies grew up catchin' fish with me, and eating with You, Chef Paul! Thank You!
What’s better than watching a video with Paul Prudhomme? Watching it while singing along to my own parody of “Margaritaville.” I just love how passionate Chef Paul is about his food and his culture. It’s really inspiring, and it makes me want to get in the kitchen and cook some authentic Cajun and Creole food.
(To the tune of “Margaritaville”)
(Verse 1)
Nibblin' on cornbread,
The book that I just read,
All of these sausages covered in meat.
Makin' my gumbo,
Cajun snapper,
Louisiana's the state we live here.
(Chorus)
Wastin' away again in Jambalayaville,
Red beans and rice they're surely are nice,
Some people claim that Louisiana's the state,
But I know, it's Paul Prudhomme's fault.
(Verse 2)
I don't know the reason,
I cooked here all season,
Nothin' to show with this alligator stew.
It's a real beauty,
A New Orleans cutie,
And soon I'll be riding a riverboat.
(Chorus)
Wastin' away again in Jambalayaville,
Red beans and rice they're surely are nice,
Some people claim that Louisiana's the state,
But I know, it's Justin Wilson's fault.
(Accordion solo)
(Verse 3)
Filet gumbo, crawfish pie,
Jambalaya and dirty rice.
I like hush puppies,
You felt like I'm funny,
Cajun snapper and crawfish etoufee.
(Chorus)
Wastin' away again in Jambalayaville,
Red beans and rice they're surely are nice,
Some people claim that Louisiana's the state,
But I know, it's Louisiana's fault.
Yes and, some people claim that Louisiana's the state,
And I know, it's Emeril Lagasse's fault.
👍
Thank you for uploading this video clip, just want to thank you for details. Thank you and many other chef for making my career a successful, as a young chef from C.I.A. All of you helped me though your technique s. And those 175 people well their lost . So again thank you. Florida USA 😊👍🙏🙏
Remember eating at k-paul’s and enjoying it so much I had him cater my wedding. Dude could effing cook!
Ate at his restaurant in NO in about 1986. Still the best meal of my life. I stood in line 3-1/2 hours. It was worth it.
Appetizer was smoked soft shell crawfish battered and deep fried.
The dessert was such a work of art I hated to eat it.
Then I took a little bite, couldn't stop, and practically inhaled the rest it was so good.
wow what a find on yt,,this guy was the biggest authority in cooking back in the days and these are hardcore real creol dishes ,my dad was a fan and has one of his cook journal,him and bob ross were artists of those days ,he reminds me of dom de louse lol
My favorite chef hands-down is Chef Justin Wilson. But I still admire all Cajun chefs.
I used to have his comedy record. He could make a wooden indian laugh
Not only WAS Paul prudhomme the best chef in New Orleans he still is listen to him he really knows his shit I know he passed away but he's always been my favorite I have his first cook book from 35 plus years ago tried many of his recipes they were all great 👍 all the flavors of Cajun cooking are some of the best you will ever taste if you don't like heat eat a salad
ummm, not quite...Justin Wilson and Leah Chase were older and better.
@@KimmiKat75
And neither of the 3 were actually from New Orleans
I LOVE "Chef Prod's" history and cooking science. He gives the reasons and describes how to arrive at the perfection of any dish.❤
MY FAVORITE RESTAURANT - K PAUL'S!!! I fly down at least once a year - just to eat dinner their with a date. (my lovely wife) We always have such a good time. We love Mr. B's Bistro too. Never disappointed.
i go to NOLA once a year just to eat right.
I use to have the two VHS set and lost them. Thank you for posting this. I use to love watching these tapes. Lived in Louisiana for 4 years, some good eatn' there.
I've never seen anyone who seems to absolutely love to make great food they way he did. We vacationed in New Orleans some years back. We went to his restaurant to eat the first day. We ate there almost every day while we were in the city. The food was just to good to pass up.
I know he wasn't in the kitchen but it was his food his way and it was awesome.
Using a buck 110 pocket knife to cut prime rib, thats a real one.
everytime i open one of Pauls cookbooks it the start of another favor adventure.i sure miss his calmnness,an wisdom.
NATURALONE NATURALONE Whts name of cook book
Absolute mastery of the craft of cooking here. I believe any famous Chef from the top of the food chain would be moved by the thoughts, feelings and just good old-fashioned instinct we got to see Paul Prudhomme lay down here. I will cherish this video, always.
That was incredible! I still enjoy eating at your restaurant with friends. You will be missed dearly. Watching the series was an epiphany. I'm definitely going to kick it up a notch with my own gumbos and jambalaya. Going to start layering my seasonings better and mixing in the vegetables at different stages rather than all at once. Thank you so much! You're a legend lives on…
I was so fortunate to have been able to go to K-Pauls once in the mid 1980's. Wa in New Orleans for a conference and one of my co-workers joined me for dinner. Fantastic food.
You were the best. I learned soo much from you. Everytime I mk cajun I think of you.
I love what a dork he was about food. It made him so likable.
This man is a legend. Awesome.
i used to live in the south back then and my first chef i worked with looked just like Chef Prudhomme...this evoked so many memories of the south, and the introduction to southern cooking..RIP
I really enjoyed this video. It is an old video with a great scenery and a great chef. Chef Paul's explanation about this food has opened my eyes to this type of cooking. I made a jambalaya about 5 years ago and someone today commented on how good it came out. I made it by watching youtube videos. I have forgotten how to make it, so I came back to youtube. After watching a few videos, this is by far the best. So, I will make another jambalaya, but it will be chef Paul's version. I will also try making his other recipes. Thank God for chef Paul!!!!
I love his approach to generous seasoning and adding as much flavour as possible at every step.
I met and chatted with this lovely man and had a couple pictures taken. He wasn't real well and seemed frail, but what a gracious and kind man!
I learned so much from this video ..my father was very near New Orleans in Mississippi and always cooked exactly like you just have to watch .. this wonderful chef does ..it’s all from his ❤️
Thanks for posting, I enjoyed this so much. I was lucky enough to meet him once. Chef Paul was one of the main reason I became a Chef! I own al of his books and even have a few autographed by him. Thanks you Chef Paul, miss you! Chef Pete Snaith!
This man is the reason that I was cooking cajun food in Arizona when others only heard of it.
He is also the reason I was cooking Cajun food in Minnesota in 1980's where people had never heard about it. Also, even though I was born and raised in Minnesota, I swear that some families passed a 2 ounce bottle of Tabasco down to the children! It's too spicy! I heard a lot. But 2 ounces was a single serving for me! Cajun pork loin, full of the Trinity and spices; so g!
Was fortunate to meet Chef Paul through a chef friend in New Orleans. He was thoughtful and articulate and passionate. That sit down was an eye opener, but the meal a few days later was the corker. We ordered everything on the menu and passed it around family style. Oh man
Yes! Thanks for posting this, I haven't seen Chef Paul in years. I've gotta make a pot of gumbo now! Used to love Justin Wilson too! ooh wee
Wonderful to hear the history from a “Culture Savvy Chef.” Layered seasoning every level- the difference in Cajun Cusine Cooking ! Flavored throughout ! So delicious looking ! Yes, yes !
Thanks for such a wonderful “Collectors” item !
You
Love you and miss you chef Paul!
Thanks for all the years of good food and great advice
will keep on lovin and livin like you said
god bless my friend
we will surely miss you
DevinThomas
Mutts and Butts BBQ
Love love love this! After living in LA for a few years I feel in love with all the different foods. And learned to cook them from neighbors too! Seeing Paul cook is the highlight of my learning.
yeah,I sure love my old black pots,swear they make the food taste so much better!
Do you have a kettle set I can't tell you how many tasty meals I've enjoyed coming out of them pots and pans my grandmother is a good cook and my mom is a good cook too so I come from a good line of cooks to my family
cast iron awesomeness
JoJo Mama They most certainly do!
Cast iron pots and pans are the best cooking vessels in the kitchen. I prefer to use them for cooking everything I can.
What a passion he had for food! I loved hearing him talk about Jambalaya. He literally had to keep swallowing because he was salivating just talking about it!!
Thats why us southerners are deemed as the most unhealthiest....our food is just too damn good...matched by no other region
youngatwista a
I like to say people in the South have the rare virtue of not being afraid of food.
Congrats.. you also lead the country in heart attacks... welll done...
Over eating is never a good thing....
he already conceded that point, dingleberry
What a magnetic personality & genius. A precursor to the Late Anthony Boudain. The Late Paul Predhomne was a master too. Chef Paul was so detailed in his instructions. He made cooking a joy.
I think they would of really appreciated each other !
I grew up, and still live only a few minutes away from Acadian Village. South Louisiana is the best place for food.
I was born and raised in Lafayette, La. Absolutely the best place for food. I now live in Washington DC for over 30 years, and I so miss the great food I was raised on! Mais ca Crest BON CHER!
I enjoy the stories that you tell along with the cooking. When you talk about growing up it warms my heart. I Love learning about people and their history...
I think it’s very unique that he fried the chicken never seen it done that way before for gumbo 😊
My old, chef Jan Birnbaum worked with chef P at K Pauls. He told me I needed to learn what real Louisiana food was and to learn about Paul Prudhomme. Those two were pivotal to my early cooking career. Cheers and RIP to both of them.
We do gumbo a bit different in Alabama but New Orleans gumbo is definitely good too, it reminds you of sharing good times with your family
This is the man that invented the Louisiana dish blackened redfish, which spawned the cooking technique of blackening. Blackening is not only done on fish, but alligator, chicken, steaks and prime rib, shrimp and anything else the technique can work on. There are even blackening seasonings sold in stores to blacken food with. All because of the man. Thanks Paul. RIP cher!
This guy has a fire and a passion for food and life that's all but lost in this world today I almost makes me want to cry how happy he is about food and cooking
Eric Thomas Passion regarding the Chef just doesn’t do him justice. R.I.P. Chef.
Watching this brings back memories of watching PBS at my grandmas house in Belle Chase in the 90s. ❤
great chef of southern cooking
Me being a New Orleanian, I remember as a kid seeing Chef Paul whipping up his classic dishes for the local News channel every Monday or Friday, RIP Chef Paul.
Very informative. I ❤ed every part of this presentation. I'm ready to cook.
Been cooking like this for going on since about 1985 when I learned about your pan browning methods. Blackened fish seasoning...soooo gooood. Thankyou I forgot I learned this from you. Thx
I Love the layered building of flavor. Adding onions now then cook some then add them again. I have done it as an amateur for years and it works so well. A great cook No doubt. A big loss.
So glad this was posted. I wish there were more episodes. I miss Paul Prudhomme.
Sweet man,....he knew how to live.
What an awesome guy. Obviously highly intelligent man. I've only just come across him just now. It's a pity i never knew of him when he was alive. I want to go back to N'awlins now!
He is a G.O.A.T. greatest of all time!
hands down Chef Paul the best that ever did it i seen alot of gumbos out there but his is the best i made using same method but did shrimp crab chicken and sausage best gumbo yet.
Paul, has this amazing passion for his cooking, it inspires me to cook his dishes! hogged out! love it! plan on doing the blackened prime rib with brown butter garlic sauce! ohhh boy! love it! thanks for the video!
Chef Paul was the master. I learned how to cook from three people -- my mom, my grandmother and Chef Paul. His cookbook, "Paul Prudhomme's Louisiana Kitchen", is a masterpiece. He first teaches you the essential basics of cooking Cajun and Creole, which draws heavily from French, Spanish, African and Southern cuisines. Once you learn these basics, he shows you how to truly create, using the recipes in the book.
RIP Paul and your blackened Redfish; you passed way too young! Good Bye my friend!
75 isn't a long life to you? Especially considering the man's obvious obesity?
The fact that he made it that long is astounding lol. I love Mr. Prudhomme but he struggled mightily with the balance of his love of food and his health. I fight that same battle.
I will forever remember you as a marvelous Chef, a gentleman and a beautiful personality! God Bless You Paul Prudhomme!
Arcadian Village in Lafayette La. Got to love it!
And taught by the best, his mama!
Acadian not arcadian
I miss you Paul. YOU helped me start my catering business!
Aiii eeeee!!! Bless you, Paul.
If I could only own one cookbook, it would be Chef Paul Prudhomme's Louisiana Kitchen! I love the stuffed shrimp, and seafood gumbo recipes the best! When I am ever in New Orleans, I always eat at his restaurant!
The master of all things New Orleans.
So he was also a pimp?
I've lost count of how many times I've watched this video. Love it!