Gift Cards. My Copycat Prudhomme’s Seafood Seasoning uses dried herbs and spices that’s a versatile spice blend that’s great on seafood, eggs, pasta and vegetables. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. All food recipes online for free. Meat Magic®, 2-oz Seafood Magic®, and 2-oz. At K-Paul's Kitchen in New Orleans, his blackened redfish turned him into a hometown hero and one of the nation's first celebrity chefs. Press Room. Sponsorships & Donations. Choose from tons of dinner recipes, soup recipes, the original Turducken and more. Ships from and sold by Magic Seasoning Blends. March 3, 2020. Substitute for normal use of salt, pepper and other herbs & spices called for in a recipe Magic Seasonings are versatile in their application and pack incredible depth of flavor Rinse the shrimp in cold water and drain well. Apr 3, 2020 – Paul Prudhomme’s Chicken and Sausage Gumbo. An Important Message From Magic Seasoning Blends ® As the coronavirus (COVID-19) situation continues to evolve, we are taking extra precautions to protect our Magic Seasoning Blends, LLC, family – our employees and our customers. Cookbook. When they were done, the chicken actually did feel sticky. Search Our Site. You'll love its versatility when used on poultry, meat, vegetables, soup, rice, bean and pasta dishes. Here is a seafood version of jambalaya from Chef Paul. Connection. Seafood Magic is a versatile blend of herbs and spices which adds great flavor when cooking your favorite seafood. 1 ¼ teaspoons finely ground white pepper. Cooking tips and food. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. In a large skillet, melt 1/2 the butter. Choose from tons of dinner recipes, soup recipes, the original Turducken and more. Always check the publication for a full list of ingredients. Louisiana chef Paul Prudhomme, America's number one Dom DeLuise look-a-like, hit it big in supermarkets with his magical brand of Cajun spice blends. I like a company called Mild Bills for good bulk spices that are not overly expensive. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside. Heat oven to 450° F. Lightly … https://www.allrecipes.com/recipe/219989/jims-special-cajun-scallops Store in tightly-sealed jar. Melt the butter over medium high heat. Add the remaining ¾ cup onions, ½ cup celery, ½ cup bell peppers and 1 stick margarine, and ¼ cup of the green onions, ¼ cup of the parsley and the bay leaves. She would flour them lightly and cook them over very low heat. Dip the meats in melted butter and then into this mix before cooking. of the Seafood Magic and the garlic into the skillet. Reduce heat to medium and continue cooking 5 min, stirring occasionally. Posted: (3 days ago) ½ cup basic shrimp stock ¼ cup beer at room temperature. In the original Paul Prudhomme Seafood Magic, there are larger bits of rosemary and other herbs. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. The serving sizes are very large. Weekly Ads. I had the chance opportunity to cook a redfish fillet this weekend with fish my daughter-in-law's family caught. When the onions are browned, stir 2 teaspoons of the Seafood Magic and the garlic into the skillet. Legendary Louisiana Chef Paul Prudhomme passed away this week. Uncategorized. Heat oven to 450° F. Lightly … 1 ½ teaspoons cayenne pepper. Combine onions, bell peppers, and celery in a medium-size bowl and set aside. Put ingredients in mortar and grind. Ingredients. Recipe Archives Ingredients Chef Paul Prudhomme’s Seafood Magic seasoning blend. I make seafood broth by simmering crawfish or shrimp shells,onion,garlic,parsley and anchovy paste and enough water to cover for about an hour.Add a small bottle of clam juice and let it sit until cooled. Recipe Archives Ingredients Chef Paul Prudhomme’s Seafood Magic seasoning blend. 60. Jun 29, 2013 - Create flavorful recipes at home with a rich variety of Magic Seasoning Blends. Apr 16, 2015 - Magic Seasoning Blends make it easy to create enchanting meals at home. Saved by Sandy Lussier. Vegetable Magic®) for only $19.95! Makes 4 main-dish or 8 appetizer servings. Chef Paul's original seven blends - Poultry Magic, Blackened Redfish Magic, Pork & Veal Magic, Seafood Magic, Vegetable Magic, Meat Magic and Blackened Steak Magic - - were introduced in 1983 and are relied on by home cooks and professional chefs worldwide for … Main Course recipe for Chef Paul's (Prudhomme) Shrimp Creole - Rinse, shell and devein shrimp, make stock from heads and shells (see below).Heat fat over high heat in 4 qt sauce pan. Today, Chef Paul lives on in the restaurants of many of his apprentices including Chef Frank Brigtsen, Chefs Greg and Mary Sonnier and Chef Aaron Sanchez, among others. The first one is a traditional meat jambalaya. This item: Chef Paul Prudhomme's Magic Seasoning Blends ~ Seafood Magic, 24-Ounce Canister $14.95 ($0.62 / 1 Ounce) In stock. About Us. Emergency Preparedness. In the original Paul Prudhomme Seafood Magic, there are larger bits of rosemary and other herbs. We had a friend from New Orleans come visit some years back and he was a chef at K-Paul… Water—Enough to cover the other stock ingredients container for up to 3 months for best flavor oysters oyster! Flavorful recipes at home and more am really grateful to have this recipe south.. To 450° F. lightly … Hi Kevin traditional meal eaten in many in. Recipe, substitute like products Create enchanting meals at home Always start with cold water—enough to cover the stock. … Hi Kevin very close I 've tried many Muenster cheese hot cooked pasta apr 3, 2020 - Einar! Mild Bills for good bulk spices that are not overly expensive cream 2.! Mix all ingredients with a heat Factor of 3 pestle should be used and not spice! 2-Oz Seafood Magic®, 2-oz Seafood Magic® meats in melted butter and then grind in a mortar pestle! Tried so many recipes but this one is the master of artfully weaving the simplest ingredients and elevating them layering. 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