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How To make Cajun Shepherd's Pie Paul Prudhomme
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs lightly beaten
1/2 c Very fine dry breadcrumbs
1/4 lb +3 tb butter in all
3/4 c Finely chopped onion
3/4 c Finely chopped celery
1/2 c Finely chopped gree pepper
1 tb +1 ts minced garlic
1 tb Worcestershire
1/2 ts Tabasco
MEAT SEASONING MIX 2 ts Ground cayenne pepper
1 1/2 ts Ea salt and black pepper
1 1/4 ts Ground white pepper
3/4 ts Ea ground cumin &dried thyme
3/4 c Evaporated milk in all
2 lb White potatoes peeled &1/4'd
1 ts Ea salt & white pepper
1 1/2 c Julienned carrots
1 c Julieened onions
VEGETABLE SEASONING MIX: 1/2 ts Salt
1/4 ts Ea white pepper,onion powder
Garlic powder,cayenne pepper 1 1/2 c Julienned zucchini
1 c Julienned yellow squash
In a 13x9" ungreased baking pan combine the beef & pork.Mix in the eggs and breadcrumbs by hand until mixed thoroughly, reserve. In a 1 qt saucepan combine 3 tb butter with the onions,celery,green pepper, worcestershire ,tabasco and meat seasoning mix. Saute over high heat for 5 minutes,stirring frequently and scraping the bottom well. Remove from heat and let cool. Add mixture and 1/4 c milk to the meat mixture and mix well by hand. Form into a 12X8 loaf and center in the pan.Bake in a 450 oven for 30 minutes,remove from oven and pour off drippings,reserving 2 1/2 tb
drippings.Set meat and drippings aside. Boil the potatoes until fork tender,drain reserving 1 c potato water.Place the potatoes while hot in a large mixing bowl. Add remaining butter,1/2 c milk salt & white pepper. Stir with wooden spoon until broken up then beat with a whisk or hand held mixer.If potatoes are not creamy enough beat in some of the reserved water. In a large skillet combine the reserved drippings with the carrots,onions and veg. seasoning mix. Saute over high heat for 1 1/2 minutes stirring frequently. Add zucchini and yellow squash and continue saute until noticably bright in color,about 3-4 minutes stirring once in a while. Remove from heat. Mound the cooked vegetables on top of the meat loaf,keeping away from edges. Layer the mashed potatoes evenly over top of of the vegetable layer and top edges of meat,using all of the potatoes. Bake at 525 until brown on top about 8-10 minutes. Serve immediately.
How To make Cajun Shepherd's Pie Paul Prudhomme's Videos
The Perfect Shrimp and Grits | Chef Jean-Pierre
Hello There Friends, This recipe is without a doubt one of my favorite appetizers! Based on an American classic, I added a touch of Italian and French and it came out delicious and the Best Shrimp and Grits I have ever had! Give it a try and let me know what you think in the comments below.
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LCCC Cooking Classic Season 2 Jambalaya:Ribs Chef David Pembleton
Luzerne County Community College Cooking Classic 2014 The first episode of season 2 Jambalaya:Ribs by Chef David Pembleton
How to Cook Blackened Cajun Style Tuna
FULL RECIPE BELOW
We're throwing a little Cajun spice into this delicious, skillet seared tuna recipe. Prepare for one serious flavor explosion.
Check out more from LearnToCook.com at
BLACKENED TUNA STEAK RECIPE:
Ingredients:
1 6-ounce tuna steak –thick cut is best
1 tbsp olive oil
2 Tbsp blackening seasoning for fish
1 oz baby arugula
Method
1. Heat cast iron skillet on high heat for 10 minutes
2. Brush both sides of the fish with oil and Coat both sides of the fish with the seasoning pressing to make a solid, even coating.
3. In a very hot pan sear the fish until dark brown about 2 minutes Turn the fish and finish cooking it for another 2 minutes, Cook rare or med rare if desired
4. Can be served on a bed of baby arugula.
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The Best Classic Black Angus Beef Pie Recipe By Chef Paul
Watch the video The Best Classic Black Angus Beef Pie Recipe By Chef Paul. Hand diced Angus beef with Worcester sauce and tomato paste and subtle hints of black pepper.
Blackened Shrimp Étouffée
In time for Mardi Gras it's Blackened Shrimp Étouffée ⚜️????????????????
For this New Orleans-inspired recipe, Chef Tom blackens shrimp on the griddle. Then serves it with rice and a creamy, Cajun spiced étouffée gravy for a delicious dish worthy of Fat Tuesday.
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00:00 Introduce Blackened Shrimp Étouffée
00:41 Peel the shrimp
01:53 Prep the shrimp
03:18 Build the mirepoix
04:35 Strain off the shrimp stock
05:05 Send the shrimp to the griddle
06:56 Build the etouffée
09:30 Finish cooking the shrimp
10:09 Take the etouffée off the grill
10:32 Plate it over rice
11:02 Get a taste
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Guy Fieri Makes Cajun Chicken Alfredo | Guy's Big Bite | Food Network
Blackened chicken adds a Cajun twist to Guy's Alfredo!
P.S. Look at all that Parm ????
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cajun Chicken Alfredo
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 50 min
Prep: 30 min
Cook: 20 min
Yield: 4 servings
Ingredients
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Directions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
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Guy Fieri Makes Cajun Chicken Alfredo | Guy's Big Bite | Food Network