He was an incredibly nice person, very talented, and one of the first to truly bring greatness from our Louisiana heritage and make it popular to others outside of Louisiana. RIP
It Broke my heart when I found K-Pauls was closed. I found out by going to the location 2 weeks ago. His cookbook was the first I ever bought in my life in 1982. The Best Gumbo and Blackened Red Fish in The World. Paul is making his Roux in Heaven right now.
I bought one of Chef Paul's cookbooks in 1990. I still own it, but it is VERY used. I bought a new one of the same cook book. I consider Paul Prudhomme a Culinary Saint and losing him was no different than when Jullia Child went to be with God. May he legend live on thru his family.
My first cooking book was Paul's famous book and upon following his great recipes I managed to master many Luisiana dishes including the Seafood Gumbo . What a great chef
Both Paul and Justin were great Justin was my favorite, I would spend a many Saturday mornings in the barracks watching Justin while stationed at Ft. POLK.
Actually Justin Wilson was a great cook. He had several cookbooks out and I purchased one and made several of the recipes and they were outstanding. He just likes a dark roux sometimes, in which I prefer a lighter roux more like the color of an old penny. He was a true old Cajun cook.
He was a good second but Paul Prudhomme was the king of cajun/creole cooking. I've always thought this and always will. Justin Wilson seems to be more animated for the camera and I like serious cooking (if that makes any sense).
@@Uncommonsensesc Of course, Paul Prudhomme is like a legend to us. He is the inventor of the dish blackened redfish (and the blackening technique and blackening spice) as well as the inventor of the name “Holy Trinity” for our traditional aromatic vegetables of onion, celery and bell pepper (before that it was just a Louisiana mirepoix). I’ve been on a different direction the past few years in relation to our Louisiana cuisine, people and culture. From documented evidence of history in Louisiana, I now see Louisiana’s traditional cuisine as only existing in one form, not two. Meaning no Cajun and Creole cuisines as separate cuisines, but only a single cuisine called Louisiana Creole cuisine. Reason is, we are all Creoles. It doesn’t matter if one has Acadian ancestry, or French ancestry or Spanish ancestry etc. we are all native-born peoples of the land and the food is the local food of the land made up of various ethnic influences, just like all of us. This is the essence of Creole in Louisiana. A Cajun is no more an Acadian as a Creole is a Frenchman. All Cajuns are Creoles, but not all Creoles are Cajuns. We all have various ethnic ancestries just like our food and culture. Even Cajuns have various ancestries. And all of that, the people, the food, the culture is traditionally called Creole. It doesn’t matter one’s race or ancestry, it matters one’s native-birth to Louisiana and one’s membership into the local culture and cuisine. That’s who and what we are and what our culture and food is. There are white creoles, black creoles, mixed race creoles. Just like our food is a mixture of influences, so are we.
same here ! Im makin my first winter pot now :) I make a chicken okra, veggie gumbo thatll knock your sock off. Sometimes I add spicy beef sausage instead of adouilli, but thats cuz they dont always have it out here.
Gotta say it was my mother that taught me about good food,it's not really that she taught me how to cook but knowing what good food tastes like made me the cook I am today
I'm born and raised in the New Orleans area and I don't use a roux that dark. I use a roux the color of a penny, like a copper color. Just past the peanut butter color stage. I make a mean gumbo. There are many types of gumbos. My favorite one to make is seafood okra gumbo. But I like the chicken and sausage one too.
Well since we grew up here, we usually eat gumbo at home, because that's part of our home cooking. But sometimes if we are out in a restaurant eating and may want to try their gumbo to taste it, we'll order it. But it's not like we go out to eat gumbo, we don't. Only if it's available while we are ordering other things. I think a good little local restaurant to eat is Copelands.
Yes, in Cajun country, the rouxs are usually darker, many like very dark brown rouxs and black rouxs. But I live in the New Orleans area, where the rouxs are a little lighter. I make a roux the color of an old penny when I make gumbo. But some people make ones the color of chocolate, but I think the flavor is less bitter and more flavorful with a reddish-brown roux (the original roux, roux comes from rouge, French for red). Depending on the dish, I'll make a medium roux, light roux or dark roux.
Want to know a secret so you can make Gumbo more often? Use a dry roux! While the flour is baking in the oven, you can be getting everything else ready. It takes an enormous amount of time out of the gumbo making process
love Chef Paul RIP and was that a KANGO hat he was wearing lol 246 min well almost looks like the spit fire kangos we wear back in the day and we stuff it with paper to poof it up give it shape . anyways i follow alot of his recipes and i believe what he saying cuz if you look how he starts his gumbo with frying chicken then making rue off that grease well look how fried chicken in gravy cooked youy would make gravy off the chicken you fry that grease is key i do it same way only thing i do different is cut up thighs and then season and fry but but bones with shrimp shells in with all kinds of garlic onions celery . anyways god bless this guy he seems too of been real good people and was not like other chef full of them selves but i bet he blow them all away . anyways is Gumbo the best i ever tasted thats why i use his recipe i dont care what anyone says his is the best
Ok, hope your gumbo came out good. Where are you from? Here in New Orleans, I don't really see chicken with okra in a gumbo, but hey, what ever you think is good. Here okra is usually with seafood, chicken is usually with sausage. I like file' (fee-lay) in my chicken and sausage gumbo, makes a good flavor and good consistency. I just made a gumbo this friday. It was a shrimp and okra gumbo. Nice big gulf shrimp. I ate it with a scoop of potato salad and a piece of buttered French bread. YUM!
Ok, like I said, whatever tastes you like is what you cook. It's nothing written in stone, but down here, I just think there are the common types, Seafood gumbo (shrimp, crab, okra, oysters are optional - I tend to leave them out), Chicken and sausage gumbo (usually with file'), and duck and Andouille gumbo (the less famous of these three). But the old way is if you use okra, you don't use file', but I say what ever you like. And yes, always file' at the end after cooking, you never cook file'.
My maw maw and my mama make a mean gumbo too. Lol, I once brought my maw maw to "Mother's" on Poydras St. in downtown New Orleans and she ordered the gumbo and tried it and laughed at the gumbo. It was horrible compared to my maw maw's gumbo. My grandmother's gumbo is serious. Make you want to get 3rd's, the hell with 2nd's!
Hello to everyone. I'm from New Orleans and I just want to know what people think about oysters in a seafood gumbo. YES or NO? I can eat it with them or without them. But just looking for opinions.
Being from New Orleans, it was my understanding Gumbo is an African terminology meaning to bring together. Gumbo is comprised of African, American Indian, and Creole cuisine. In Louisiana after we fixed our bowls and sat at the table we would sprinkle File` powder on top. File' is ground sassafras leaves. This was taken directly from Native American Indians. Their word is Kombo powder. Okra was grown extensively in Louisiana. Personal preference as I personally don't care for it. My dad would slice up okra and actually fry it in oil to get rid of the slime, but still retain the flavor. Any way, best of luck to you!
RIP Paul Prudhomme and K-Paul's. I enjoyed many fine meals there. You live on in my kitchen.
He was an incredibly nice person, very talented, and one of the first to truly bring greatness from our Louisiana heritage and make it popular to others outside of Louisiana. RIP
It Broke my heart when I found K-Pauls was closed. I found out by going to the location 2 weeks ago. His cookbook was the first I ever bought in my life in 1982. The Best Gumbo and Blackened Red Fish in The World. Paul is making his Roux in Heaven right now.
Allah bless!
I bought one of Chef Paul's cookbooks in 1990. I still own it, but it is VERY used. I bought a new one of the same cook book. I consider Paul Prudhomme a Culinary Saint and losing him was no different than when Jullia Child went to be with God. May he legend live on thru his family.
Rest in Paradise Chef. Thank you.
May he rest in peace thanks for sharing your talent
Chef Paul is a national treasure
I ate there once and it was heaven on a plate.
My first cooking book was Paul's famous book and upon following his great recipes I managed to master many Luisiana dishes including the Seafood Gumbo . What a great chef
I have one of his first made cookbooks my mom gave to me as a gift later as I got older I met Mr. Paul Prudhomme very nice man😊
Such a joyful man. So much soul. So much knowledge!
Both Paul and Justin were great Justin was my favorite, I would spend a many Saturday mornings in the barracks watching Justin while stationed at Ft. POLK.
Best looking gumbo I have ever seen...wow.
The food in heaven just got better!
Rest in Peace, Chef. Truly an inspiration.
Grew up off his food. My mom had his old cookbook, the cover was worn, pages had torn but just thinking about that cookbook makes me hungry.
I adore this man. His jambalaya, cajun meatloaf and creole sauce are the best recipes I've ever made.
3:05 The guy in the back... thats me!
Hungry. Lok
Do u know how to make the debris sauce?
Actually Justin Wilson was a great cook. He had several cookbooks out and I purchased one and made several of the recipes and they were outstanding. He just likes a dark roux sometimes, in which I prefer a lighter roux more like the color of an old penny. He was a true old Cajun cook.
He was a good second but Paul Prudhomme was the king of cajun/creole cooking. I've always thought this and always will. Justin Wilson seems to be more animated for the camera and I like serious cooking (if that makes any sense).
@@Uncommonsensesc Of course, Paul Prudhomme is like a legend to us. He is the inventor of the dish blackened redfish (and the blackening technique and blackening spice) as well as the inventor of the name “Holy Trinity” for our traditional aromatic vegetables of onion, celery and bell pepper (before that it was just a Louisiana mirepoix).
I’ve been on a different direction the past few years in relation to our Louisiana cuisine, people and culture. From documented evidence of history in Louisiana, I now see Louisiana’s traditional cuisine as only existing in one form, not two. Meaning no Cajun and Creole cuisines as separate cuisines, but only a single cuisine called Louisiana Creole cuisine. Reason is, we are all Creoles. It doesn’t matter if one has Acadian ancestry, or French ancestry or Spanish ancestry etc. we are all native-born peoples of the land and the food is the local food of the land made up of various ethnic influences, just like all of us. This is the essence of Creole in Louisiana. A Cajun is no more an Acadian as a Creole is a Frenchman. All Cajuns are Creoles, but not all Creoles are Cajuns. We all have various ethnic ancestries just like our food and culture. Even Cajuns have various ancestries. And all of that, the people, the food, the culture is traditionally called Creole. It doesn’t matter one’s race or ancestry, it matters one’s native-birth to Louisiana and one’s membership into the local culture and cuisine. That’s who and what we are and what our culture and food is. There are white creoles, black creoles, mixed race creoles. Just like our food is a mixture of influences, so are we.
same here ! Im makin my first winter pot now :) I make a chicken okra, veggie gumbo thatll knock your sock off. Sometimes I add spicy beef sausage instead of adouilli, but thats cuz they dont always have it out here.
He seemed like a very nice man. RIP Chef Paul.
LOVE ME SOME PAUL PRUDHOMME RECIPES AND SPICES!
one of my favorite chefs & justin wilson, i guarantee
My Favorite Chef all time
Gonna make me some Gumbo this week camping!
Saddened that his restaurant recently closed. It was easily one of the best I’ve been to in the world.
Gotta say it was my mother that taught me about good food,it's not really that she taught me how to cook but knowing what good food tastes like made me the cook I am today
I'm born and raised in the New Orleans area and I don't use a roux that dark. I use a roux the color of a penny, like a copper color. Just past the peanut butter color stage. I make a mean gumbo. There are many types of gumbos. My favorite one to make is seafood okra gumbo. But I like the chicken and sausage one too.
Fantastic story. Loving this channel!
Well since we grew up here, we usually eat gumbo at home, because that's part of our home cooking. But sometimes if we are out in a restaurant eating and may want to try their gumbo to taste it, we'll order it. But it's not like we go out to eat gumbo, we don't. Only if it's available while we are ordering other things. I think a good little local restaurant to eat is Copelands.
A true treasure he was. Damn it!
Yes, in Cajun country, the rouxs are usually darker, many like very dark brown rouxs and black rouxs. But I live in the New Orleans area, where the rouxs are a little lighter. I make a roux the color of an old penny when I make gumbo. But some people make ones the color of chocolate, but I think the flavor is less bitter and more flavorful with a reddish-brown roux (the original roux, roux comes from rouge, French for red). Depending on the dish, I'll make a medium roux, light roux or dark roux.
I know what you mean, it is very easy to burn a roux and I usually stop at brown -- it's very tricky to get a dark brown roux done properly.
@@cindygray8434 you must turn your fire down to low once it gets Brown to get that darker roux.
Want to know a secret so you can make Gumbo more often? Use a dry roux! While the flour is baking in the oven, you can be getting everything else ready. It takes an enormous amount of time out of the gumbo making process
love Chef Paul RIP and was that a KANGO hat he was wearing lol 246 min well almost looks like the spit fire kangos we wear back in the day and we stuff it with paper to poof it up give it shape . anyways i follow alot of his recipes and i believe what he saying cuz if you look how he starts his gumbo with frying chicken then making rue off that grease well look how fried chicken in gravy cooked youy would make gravy off the chicken you fry that grease is key i do it same way only thing i do different is cut up thighs and then season and fry but but bones with shrimp shells in with all kinds of garlic onions celery . anyways god bless this guy he seems too of been real good people and was not like other chef full of them selves but i bet he blow them all away . anyways is Gumbo the best i ever tasted thats why i use his recipe i dont care what anyone says his is the best
Ok, hope your gumbo came out good. Where are you from? Here in New Orleans, I don't really see chicken with okra in a gumbo, but hey, what ever you think is good. Here okra is usually with seafood, chicken is usually with sausage. I like file' (fee-lay) in my chicken and sausage gumbo, makes a good flavor and good consistency. I just made a gumbo this friday. It was a shrimp and okra gumbo. Nice big gulf shrimp. I ate it with a scoop of potato salad and a piece of buttered French bread. YUM!
Ok, like I said, whatever tastes you like is what you cook. It's nothing written in stone, but down here, I just think there are the common types, Seafood gumbo (shrimp, crab, okra, oysters are optional - I tend to leave them out), Chicken and sausage gumbo (usually with file'), and duck and Andouille gumbo (the less famous of these three). But the old way is if you use okra, you don't use file', but I say what ever you like. And yes, always file' at the end after cooking, you never cook file'.
RIP Paul
I loved to watch Paul on PBS and his cooking show we sure miss him!
Wait! He's dead!? I just discovered him! No fair!
Almost perfect!
So cute!
Jambalaya ingredients: pantry, freezer, refrigerator, spices.
Can confirm
holy balls that looks good...
2:58 that skillet LOL
Nicky Marie, yeah, aluminum is cheap and warps very easily
good
As a New Orleanian I have to ask...what is "Bourbon Street's French Square"? I've never heard of it.
To bad the Restaurant didn't mk it. The best Blackened Red fish I have ever ate.
nice
RIP Chef. The only creatures on this earth that don't mourn his passing are the Redfish!
My maw maw and my mama make a mean gumbo too. Lol, I once brought my maw maw to "Mother's" on Poydras St. in downtown New Orleans and she ordered the gumbo and tried it and laughed at the gumbo. It was horrible compared to my maw maw's gumbo. My grandmother's gumbo is serious. Make you want to get 3rd's, the hell with 2nd's!
Hello to everyone. I'm from New Orleans and I just want to know what people think about oysters in a seafood gumbo. YES or NO? I can eat it with them or without them. But just looking for opinions.
Hell yes to the oysters in seafood gumbo!!
Sure! Why not?!
Cajun meatloaf!
Do you put it over dirty rice? I figure you do since it is cajun!
Rip chef Paul Prudhomme
RIP Chef Paul
Sure you do, buddy, sure you do.
It Dom Delouise was a chef 😂it’s a shame I never tasted his food
Usually it is served with white rice or potato salad
Why did the chicken cross the road? To get away from the cajun !
rip
grow up watching him ...
I thought gumbo had okra..doesn't gumbo mean okra?
Being from New Orleans, it was my understanding Gumbo is an African terminology meaning to bring together. Gumbo is comprised of African, American Indian, and Creole cuisine. In Louisiana after we fixed our bowls and sat at the table we would sprinkle File` powder on top. File' is ground sassafras leaves. This was taken directly from Native American Indians. Their word is Kombo powder. Okra was grown extensively in Louisiana. Personal preference as I personally don't care for it. My dad would slice up okra and actually fry it in oil to get rid of the slime, but still retain the flavor. Any way, best of luck to you!
He seemed happier when he was fat
Justin wilson has some black ass roux also, way too dark for me
Ironic, because the african word for Okra, is "Gumbo".
no okra?
Youre cute !!
Aih guar-on-tie!
Will you stop saying that?
terrible i make better gumbo
How do u make it?