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
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.
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.
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
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 UA-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 .🙂
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 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.
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 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.
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.
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.
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.
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!
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!
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!!!!
yeah,I sure love my old black pots,swear they make the food taste so much better!
5 років тому+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
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.
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 😊👍🙏🙏
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.
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!
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 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!
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!!
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.
Chef Paul was one of the best ever and my mentor. Loved his simple outlook on flavor development and many tastes available from each ingredient by different cooking methods. He was a taste master, may he rest in peace.
Have been watching Chef since I was a young adult. In the most depressed times in my life I ate Cajun food, and he was one that taught me how to cook it. *I always skip the tomatoes in gumbo & jambalaya tho
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.
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.
I think this is the best short presentation on this style of cooking, with its most iconic dishs and basic techniques I've seen, and I've been doing alot of research lately on this topic and seen alot of videos presentations.
I lived in Texas for over 30 years and was introduced to Cajun and Creole cooking. Best stuff ever! I now live in Montana, but I brought with me those recipes and cooking style along with the traditional Texas barbecue. Everyone here thinks I'm a genius, but I tell them it's all about the seasoning and lots of butter! LOL!
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.
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
Chef Prudhomme's recipe for Jambalaya in his book was my favorite; it was served molded in a cup and with a creole tomato sauce over it. That was my party dish for many years.
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.
..Fond memories of Chef Paul!! Always cooking up something Cajun and Spectacular!! I remember my special days in New Orleans with my friends and family!! And I will never forget this special guy"".... Cheers*
This was amazing ive never experienced anything like this.😞😭😭😭😭😢😢😢😢😢 my soul says yes to this mans cooking, only jesus can do better. Thankyou God for this man and letting him teach us how to make the food of the gods.
PP commenting as he does, not instructing at the end here..."It's alive" (as he stares at something he has seen thousands of times). "It's wonderful Gumbo", pausing admiring---wait---"You can just see all the taste in it". He is a master of his craft man. So refreshing to see in this day of celebrity chefs. Paul didn't care about TV. He was LOOKING and SMELLING and FEELING that freaking layered GUMBO!!! And just HELLS to the Yeah.
love Cajun & Creole cooking. My first was Pauls recipe for Shrimp Etouffee and all I can say is that it was a flavor explosion in my mouth. been hooked ever since.
There is a clever alternatiive to stir-frying the roux : spread the flour on a cookie sheet and bake it dry. It should not get to the brown color of oil-fryed gumbo, just tan. That can come at 300 degrees F for 45 minutes.
Based on arguments from years ago, let me say this. Paul Prudhomme is no more or no less important than August Escoffier, or Julia Child, for that matter, when it comes to cuisine. Each were innovators in their respective times, and they all added something that was not present or known before that time. Paul brought Louisiana cooking to the world's attention and that's all we need to be thankful for. Amen.
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!
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
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.
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.
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.
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 UA-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 .🙂
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!
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 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
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.
This might be the most important video on UA-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 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.
Using a buck 110 pocket knife to cut prime rib, thats a real one.
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).
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.
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?
What an excellent video. How can you not love this guy? Here in 2024 for the Gumbo.
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.
I love chef Paul Prudhomme, he is a legend of Louisiana cooking! He is up there with Emeril Lagasse, Justin Wilson, John Folse, etc..
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.
The best chef on TV. The way he explained everything made my mouth water. I wanted to eat everything he cooked.
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.
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!
I LOVE "Chef Prod's" history and cooking science. He gives the reasons and describes how to arrive at the perfection of any dish.❤
Remember eating at k-paul’s and enjoying it so much I had him cater my wedding. Dude could effing cook!
Sweet man,....he knew how to live.
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!
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
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!
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!!!!
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
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.
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.
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 😊👍🙏🙏
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.
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!
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 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!
4:27 - "Until it's just reeking with flavor..." That's passion, could listen to him talk about food all day long...
I think it’s very unique that he fried the chicken never seen it done that way before for gumbo 😊
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!!
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.
You were the best. I learned soo much from you. Everytime I mk cajun I think of you.
UA-cam has some real gems. And this is one of them.
Chef Paul was one of the best ever and my mentor. Loved his simple outlook on flavor development and many tastes available from each ingredient by different cooking methods. He was a taste master, may he rest in peace.
He is a G.O.A.T. greatest of all time!
great chef of southern cooking
Have been watching Chef since I was a young adult. In the most depressed times in my life I ate Cajun food, and he was one that taught me how to cook it. *I always skip the tomatoes in gumbo & jambalaya tho
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.
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.
Arguably the first modern fusion chief, GOD rest your soul Paul 😇
love watching him because he explains every step of what ever he cooks. THANK YOU chef Paul
I love watching people cook the food they grew up eating
I've lost count of how many times I've watched this video. Love it!
I think this is the best short presentation on this style of cooking, with its most iconic dishs and basic techniques I've seen, and I've been doing alot of research lately on this topic and seen alot of videos presentations.
I lived in Texas for over 30 years and was introduced to Cajun and Creole cooking. Best stuff ever! I now live in Montana, but I brought with me those recipes and cooking style along with the traditional Texas barbecue. Everyone here thinks I'm a genius, but I tell them it's all about the seasoning and lots of butter! LOL!
Prudhomme was an amazing iconic chef. Legendary.
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.
The master of all things New Orleans.
So he was also a pimp?
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
Wow what a artist! They dont make chefs like this anymore. Thank you for the upload.
My family is Acadian and Creole. Still loved watching him on PBS.
Chef Prudhomme's recipe for Jambalaya in his book was my favorite; it was served molded in a cup and with a creole tomato sauce over it. That was my party dish for many years.
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
Paul Prudhomme is the Bob Ross of cooking.
WOW!! First time I sit and watch this...No wonder my FOOD is so GOOD...I cook in layers as he does.... I'm a Proud Cajun !!
I really do miss Chef Prudhomme. God bless him.
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.
He was the best Chef ever. new ideas and old ideas...yum
What an intelligent man!! Teaching much more than cooking
I just love him and his books.. Thanks!
..Fond memories of Chef Paul!! Always cooking up something Cajun and Spectacular!! I remember my special days in New Orleans with my friends and family!! And I will never forget this special guy"".... Cheers*
So much passion, So, so much love, just magic way about describing cooking. Great!!!
This was amazing ive never experienced anything like this.😞😭😭😭😭😢😢😢😢😢 my soul says yes to this mans cooking, only jesus can do better. Thankyou God for this man and letting him teach us how to make the food of the gods.
Chef Paul is “ THE CREATOR “ of the blackened styled whether cooking fish or steak. And I’m proud to say he’s a New Orleanian just like me ! NOLA ⚜️
He owned a restaurant in New Orleans, but he's not from there. He's from the Lafayette/Opelousas area.
Chef P. This is the best video I've seen on Cajun and Jambalaya! Thanks for upload!
You are a master in the kitchen, what an honor to see such as I have never seen before in my life. WOW. Thank you!
PP commenting as he does, not instructing at the end here..."It's alive" (as he stares at something he has seen thousands of times). "It's wonderful Gumbo", pausing admiring---wait---"You can just see all the taste in it". He is a master of his craft man. So refreshing to see in this day of celebrity chefs. Paul didn't care about TV. He was LOOKING and SMELLING and FEELING that freaking layered GUMBO!!! And just HELLS to the Yeah.
This video makes me want to learn more about how Cajun cooking is done...⚜️💜💛💚
love Cajun & Creole cooking. My first was Pauls recipe for Shrimp Etouffee and all I can say is that it was a flavor explosion in my mouth. been hooked ever since.
I'm so happy I found this video. This is art.
I have followed this recipe several times and I absolutely love it. I make a huge batch and freeze portions for later
What a master he was, and passion like no other.
No one enjoys eating more than this man. My mouth waters hearing him describe the flavor of this food😩
One of my favorite chefs in the world!💕
Welcome to Louisiana!!! We miss you Chef!!!
There is a clever alternatiive to stir-frying the roux : spread the flour on a cookie sheet and bake it dry. It should not get to the brown color of oil-fryed gumbo, just tan. That can come at 300 degrees F for 45 minutes.
What an awesome chef you are. You put alot of effort in your cooking i love it and thank you so much!!🤗❤
He is one of the greatest! God rest his soul, I forgot chef Dokey Chase, Chef Leah Chase,etc...
Based on arguments from years ago, let me say this. Paul Prudhomme is no more or no less important than August Escoffier, or Julia Child, for that matter, when it comes to cuisine. Each were innovators in their respective times, and they all added something that was not present or known before that time. Paul brought Louisiana cooking to the world's attention and that's all we need to be thankful for. Amen.
That was awesome. This guy is the grand daddy of good food.
Very informative. I ❤ed every part of this presentation. I'm ready to cook.
Best ever, what a guy ...
THANK YOU SO MUCH for posting this video. Somehow I feel full just watching it.
RIP Chef Paul! What a great Video! Will watch many times!
Arcadian Village in Lafayette La. Got to love it!
And taught by the best, his mama!
Acadian not arcadian
Just listening to him describe the damn ham strips was making my mouth water. This man can COOK.
This might be the best cooking video on UA-cam.
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!