Paul Prudhomme Recipes: 14 Cajun Thanksgiving Classics From the Chef Who Introduced the Turducken

Paul Prudhomme Recipes start with the most talked about bird of every Thanksgiving: the turducken, a chicken inside a duck inside a turkey, which the Cajun chef is widely credited with introducing. He said he came up with it in 1963. He became the first American born executive chef at Commander’s Palace in 1975, then opened K-Paul’s Louisiana Kitchen in the French Quarter in 1979. His blackened redfish turned Cajun food into a national craze in the 1980s, and he went on to write 11 cookbooks and create his own seasoning blends. Here are 14 bold Cajun classics and Southern sides inspired by Paul Prudhomme Recipes, ready for your holiday table this year..

Paul Prudhomme Recipes: The Turducken He Introduced

A deboned chicken tucked inside a deboned duck, tucked inside a deboned turkey, with layers of dressing in between: that is the turducken, and Cajun chef Paul Prudhomme is widely credited with introducing it. He said he came up with it in 1963. It is the showstopper of Paul Prudhomme Recipes, and slicing through all three birds at the table is pure Thanksgiving theater. Ask your butcher to debone the birds, and roast low and slow until the center reads 165 F. Fill the layers with the dressing from these Southern Thanksgiving dishes..

You will need: 1 turkey (14 to 16 lb) deboned except wings and legs, 1 duck (4 to 5 lb) deboned, 1 chicken (3 to 4 lb) deboned, 3 tbsp Cajun seasoning blend, 8 cups cornbread dressing cooled, 2 cups chicken broth

How to make it: 1. Heat oven to 225 F. 2. Lay the turkey skin side down, season and spread with a layer of dressing. 3. Top with the duck, season and add dressing, then the chicken, seasoning and a final layer of dressing. 4. Fold the turkey closed, tie with twine and set breast side up in a roasting pan with broth. 5. Roast 10 to 12 hours until the center reaches 165 F. 6. Rest 30 minutes and slice crosswise.

Blackened Redfish, the Dish He Invented

Blackened redfish made Paul Prudhomme famous in the 1980s and turned Cajun food into a national craze from his New Orleans restaurant, K-Paul’s Louisiana Kitchen. Fish fillets are dipped in butter, coated in a bold spice blend and seared in a screaming hot cast iron skillet until a dark, flavorful crust forms. Cook it outside on a grill burner or with the vent fan on high, because it makes plenty of smoke. Redfish can be hard to find, so catfish or drum work well. Find more easy white fish recipes for busy nights. Would you brave the smoke?

You will need: 4 redfish or catfish fillets (6 oz each), 1/2 cup butter melted, 1 tbsp paprika, 2 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cayenne, 1 tsp black pepper, 1 tsp dried thyme, 1 tsp dried oregano, lemon wedges

How to make it: 1. Mix paprika, salt and the remaining spices and herbs. 2. Heat a dry cast iron skillet over high heat 8 to 10 minutes, outdoors or with strong ventilation. 3. Dip fillets in butter and coat both sides with spice mix. 4. Sear 2 to 3 minutes per side until blackened and the fish flakes at 145 F. 5. Serve with lemon wedges.

Paul Prudhomme Recipes: Blackened Chicken Breasts

If fish is not your thing, the same blackening magic works beautifully on chicken. Pound the breasts to an even thickness so they cook through before the spice crust gets too dark. Keep the heat high but not quite as fierce as for fish, and finish thicker pieces in the oven until they hit 165 F. It is one of the easiest Paul Prudhomme Recipes to make on a weeknight. Slice it over salad, tuck it into sandwiches, or rotate it with these juicy chicken breast dinners. Is blackened chicken spicy enough for your family?

You will need: 4 boneless chicken breasts pounded 3/4 inch thick, 1/4 cup butter melted, 1 tbsp paprika, 1 1/2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp cayenne, 1/2 tsp black pepper

How to make it: 1. Mix all the spices. 2. Heat a cast iron skillet over medium high heat with the vent fan on. 3. Brush chicken with butter and coat with spice mix. 4. Sear 4 to 5 minutes per side. 5. Finish in a 400 F oven if needed until it reaches 165 F, then rest 5 minutes.

Cajun Cornbread Dressing

Cornbread dressing is the heart of a Louisiana Thanksgiving, and the Cajun version gets a kick from the holy trinity of onion, celery and bell pepper, plus a little sausage and plenty of seasoning. Bake the cornbread a day ahead and let it dry out so it soaks up the broth without turning mushy. Taste the broth before mixing, since it seasons everything. Bake until the top is crisp and golden. It is the perfect layer for a turducken, and a must on any list of Thanksgiving foods for first-timers. Do you call it dressing or stuffing?

You will need: 8 cups crumbled day old cornbread, 1 lb ground pork sausage, 1 onion diced, 2 celery ribs diced, 1 green bell pepper diced, 3 garlic cloves minced, 2 tsp Cajun seasoning blend, 1 tsp dried sage, 3 to 4 cups chicken broth, 2 large eggs beaten, 3 tbsp butter

How to make it: 1. Heat oven to 350 F and grease a 9×13 inch dish. 2. Brown sausage, then add onion, celery, pepper and garlic and cook until soft. 3. Toss with cornbread, seasoning and sage. 4. Stir in broth and eggs until moist. 5. Spread in the dish, dot with butter and bake 40 to 45 minutes until golden and 165 F inside.

Paul Prudhomme Recipes: Sausage and Seafood Gumbo

Gumbo starts with a roux, flour and oil stirred patiently until it turns the color of dark chocolate, and that is where all the deep flavor comes from. Stir constantly and keep the heat at medium, because a scorched roux has to be thrown out. Add shrimp and crab at the very end so they stay tender. Paul Prudhomme Recipes taught home cooks across the country that this slow step is worth it. Serve it over rice, then explore more cozy gumbo pots for cold nights. Dark roux or medium roux?

You will need: 3/4 cup vegetable oil, 3/4 cup all-purpose flour, 1 onion diced, 1 green bell pepper diced, 2 celery ribs diced, 4 garlic cloves minced, 8 cups seafood or chicken broth, 1 lb smoked sausage sliced, 2 tsp Cajun seasoning blend, 2 bay leaves, 1 lb shrimp peeled, 8 oz lump crab meat, cooked rice

How to make it: 1. Cook oil and flour over medium heat, stirring constantly, 30 to 40 minutes until dark brown. 2. Add onion, pepper, celery and garlic and cook 5 minutes. 3. Whisk in broth, then add sausage, seasoning and bay leaves. 4. Simmer 1 hour. 5. Add shrimp and crab and cook 5 minutes until the shrimp are pink. 6. Serve over rice.

Shrimp and Sausage Jambalaya

Jambalaya is a one pot Louisiana feast where rice cooks right in a spicy broth with smoky sausage, sweet shrimp and the holy trinity of onion, celery and bell pepper. Take your time browning the sausage; those dark bits stuck to the pan are pure flavor. Once the rice goes in, cover it and leave it alone so it cooks evenly, then tuck the shrimp in at the end so they stay tender. It feeds a crowd and travels well to potlucks. For more one pot ideas, see these jambalaya recipes. Is jambalaya on your holiday table?

You will need: 2 tbsp vegetable oil, 1 lb andouille-style smoked sausage sliced, 1 onion diced, 1 green bell pepper diced, 2 celery ribs diced, 3 garlic cloves minced, 1 can (14.5 oz) diced tomatoes, 2 cups long grain rice, 3 1/2 cups chicken broth, 2 tsp Cajun seasoning blend, 1 lb shrimp peeled, 2 green onions sliced

How to make it: 1. Brown the sausage in oil in a large skillet or Dutch oven. 2. Cook onion, pepper, celery and garlic in the drippings until soft. 3. Stir in tomatoes, rice, broth and seasoning and bring to a boil. 4. Cover and simmer 20 minutes without stirring. 5. Tuck in the shrimp, cover and cook 5 minutes until pink, then top with green onions.

Paul Prudhomme Recipes: Shrimp Etouffee

Etouffee means smothered, and this dish smothers sweet shrimp in a rich, buttery sauce built on a blond roux. It is lighter than gumbo and ready in under an hour. Cook the roux only to a peanut butter color, then add the vegetables to stop it from darkening. Use shrimp shells to make a quick stock for extra flavor. Of all Paul Prudhomme Recipes, this one shows how Cajun cooking turns simple ingredients into something elegant. Spoon it over rice, then try more Emeril Lagasse comfort classics from the chef who followed him at Commander’s Palace. Would you make this for a holiday weekend?

You will need: 1/2 cup butter, 1/2 cup all-purpose flour, 1 onion diced, 1 green bell pepper diced, 2 celery ribs diced, 3 garlic cloves minced, 2 cups seafood stock, 1 can (14.5 oz) diced tomatoes, 2 tsp Cajun seasoning blend, 2 lb shrimp peeled and deveined, 2 green onions sliced, cooked rice

How to make it: 1. Melt butter, whisk in flour and cook 8 to 10 minutes until light brown. 2. Add onion, pepper, celery and garlic and cook 5 minutes. 3. Stir in stock, tomatoes and seasoning and simmer 20 minutes. 4. Add shrimp and cook 4 to 5 minutes until pink. 5. Top with green onions and serve over rice.

Paul Prudhomme Recipes: Cajun Roast Turkey

Not ready for a turducken? A Cajun seasoned roast turkey brings the same bold flavor with much less work. Rub a spicy butter under and over the skin, and let the bird sit uncovered in the fridge overnight so the skin dries and roasts up crisp. Roast until the thickest part of the thigh reads 165 F, then rest it thirty minutes before carving. Paul Prudhomme Recipes made seasoning the star of the plate, and this bird proves it. Cooking for a smaller group? Try these turkey breast recipes. Who gets the crispy skin at your table?

You will need: 1 turkey (12 to 14 lb) thawed, 1/2 cup butter softened, 2 tbsp Cajun seasoning blend, 1 tsp smoked paprika, 4 garlic cloves minced, 1 onion quartered, 2 celery ribs, 2 cups chicken broth

How to make it: 1. Mix butter, seasoning, paprika and garlic. 2. Rub under and over the skin and refrigerate uncovered overnight. 3. Heat oven to 325 F and fill the cavity with onion and celery. 4. Roast in a pan with broth 3 to 3 1/2 hours until the thigh reads 165 F. 5. Rest 30 minutes before carving.

Sweet Potato Pecan Pie

Why choose between sweet potato pie and pecan pie when you can have both in one slice? This layered Louisiana favorite fits right in with Paul Prudhomme Recipes: a creamy spiced sweet potato layer on the bottom and a gooey pecan layer on top. Roast the sweet potatoes for the richest flavor. Bake until the pecan layer is set and only slightly jiggly in the center, then cool completely so it slices cleanly. Feeding a big crowd? Compare it with these slab pies. Could this replace both pies at your Thanksgiving?

You will need: 1 unbaked 9 inch deep dish pie crust. Sweet potato layer: 1 1/2 cups roasted sweet potato mashed, 1/4 cup brown sugar, 1 large egg, 2 tbsp butter melted, 1/2 tsp cinnamon, 1/4 tsp nutmeg. Pecan layer: 2 large eggs, 1/2 cup sugar, 3/4 cup dark corn syrup, 2 tbsp butter melted, 1 tsp vanilla, 1 cup pecan halves

How to make it: 1. Heat oven to 325 F. 2. Beat sweet potato, brown sugar, egg, butter and spices and spread in the crust. 3. Whisk eggs, sugar, corn syrup, butter and vanilla, then stir in pecans. 4. Pour gently over the sweet potato layer. 5. Bake 60 to 70 minutes until set, then cool 3 hours.

New Orleans Bread Pudding

Bread pudding is the classic New Orleans dessert, made from day old French bread soaked in a spiced custard and baked until puffed and golden. Here it is topped with a warm vanilla cream sauce instead of the traditional spirits. Let the bread soak a full thirty minutes so every cube is saturated. Bake until the center is just set; it should not be runny. Fold in raisins or chopped pecans if you like. It rounds out Paul Prudhomme Recipes with real French Quarter comfort. It belongs with the most requested family recipes. Raisins or pecans?

You will need: 1 loaf (16 oz) day old French bread cubed, 4 cups milk, 4 large eggs, 1 1/2 cups sugar, 3 tbsp butter melted, 2 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 cup raisins. Sauce: 1/2 cup butter, 1 cup sugar, 1/2 cup heavy cream, 1 tsp vanilla

How to make it: 1. Whisk milk, eggs, sugar, butter, vanilla and spices and soak the bread and raisins 30 minutes. 2. Heat oven to 350 F and pour into a greased 9×13 inch dish. 3. Bake 50 to 60 minutes until puffed and set. 4. Simmer sauce ingredients 3 minutes until slightly thick. 5. Spoon warm sauce over each serving.

Paul Prudhomme Recipes: Smothered Corn Maque Choux

Maque choux is a creamy Cajun side of fresh corn smothered with onion, bell pepper and a little cream. It is sweet, a bit spicy and perfect next to rich holiday meats. Scrape the cobs with the back of a knife after cutting off the kernels to release the sweet corn milk, which helps thicken the dish. Frozen corn works in winter; just thaw it first. Paul Prudhomme Recipes show how humble vegetables can become stars like this. Serve it with any of these Cajun dinners. Would this become a new holiday side for you?

You will need: 6 ears fresh corn kernels cut and cobs scraped (or 4 cups frozen corn thawed), 3 tbsp butter, 1 onion diced, 1 green bell pepper diced, 2 garlic cloves minced, 1 tomato diced, 1/2 cup heavy cream, 1 tsp Cajun seasoning blend, salt to taste, 2 green onions sliced

How to make it: 1. Melt butter in a large skillet. 2. Cook onion, pepper and garlic 5 minutes until soft. 3. Add corn and corn milk and cook 8 minutes, stirring. 4. Stir in tomato, cream and seasoning and simmer 5 minutes until creamy. 5. Season with salt and top with green onions.

Paul Prudhomme Recipes: Red Beans and Rice

In New Orleans, red beans and rice is the traditional Monday supper, simmered all day while the laundry got done. The beans cook low and slow with smoked sausage and the holy trinity until they turn creamy. Mash some of the beans against the side of the pot near the end; that is the secret to the silky texture. Soak dried beans overnight for even cooking. It is simple, cheap and a Cajun supper that feeds a crowd, like so many Paul Prudhomme Recipes. Read how Louis Armstrong loved red beans and rice too. Is Monday red beans day at your house?

You will need: 1 lb dried red kidney beans soaked overnight, 1 lb smoked sausage sliced, 1 onion diced, 1 green bell pepper diced, 2 celery ribs diced, 4 garlic cloves minced, 2 bay leaves, 2 tsp Cajun seasoning blend, 8 cups water or broth, cooked rice

How to make it: 1. Brown sausage in a large pot and set aside. 2. Cook onion, pepper, celery and garlic in the drippings. 3. Add drained beans, bay leaves, seasoning and water and simmer 2 to 2 1/2 hours until tender. 4. Mash some beans against the pot and return the sausage. 5. Simmer 20 minutes and serve over rice.

Homemade Cajun Seasoning Blend

Paul Prudhomme created his own seasoning blends, and making a jar of Cajun seasoning at home is the easiest way to bring his bold style into your kitchen. Mix paprika, garlic, onion, herbs and a few kinds of pepper, then adjust the cayenne to your family’s taste. Store it in a sealed jar away from the stove so it stays fresh for months. It also makes a great homemade holiday gift with a handwritten tag. Use it in nearly all Paul Prudhomme Recipes, and see more homemade seasoning blends. How spicy do you like it?

You will need: 3 tbsp sweet paprika, 1 tbsp smoked paprika, 2 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 2 tsp black pepper, 2 tsp white pepper, 1 to 2 tsp cayenne

How to make it: 1. Measure all spices into a bowl. 2. Whisk until evenly blended. 3. Taste a pinch and adjust the cayenne. 4. Spoon into a clean, dry jar and seal. 5. Store in a cool, dark place up to 6 months.

Paul Prudhomme Recipes: Crawfish Pies

Crawfish pies are a Louisiana treasure: sweet crawfish tails in a creamy, peppery filling folded inside a flaky golden crust. Many Cajun cooks make them as hand pies, perfect for passing around before a holiday dinner. Frozen cooked crawfish tails make it easy year round, and shrimp works too. Cool the filling before it goes into the dough so the crust stays crisp, and crimp the edges tightly with a fork. Bake them golden or fry them like the classic festival version. Serve them with a spread like this seafood boil at home. Have you ever tried crawfish?

You will need: 2 refrigerated or homemade pie crusts, 4 tbsp butter, 1 onion diced, 1/2 green bell pepper diced, 1 celery rib diced, 2 garlic cloves minced, 3 tbsp all-purpose flour, 1 cup seafood stock, 1/2 cup heavy cream, 1 lb cooked crawfish tails, 1 1/2 tsp Cajun seasoning blend, 2 green onions sliced, 1 large egg beaten

How to make it: 1. Cook onion, pepper, celery and garlic in butter until soft. 2. Stir in flour, then stock and cream and simmer until thick. 3. Add crawfish, seasoning and green onions and cool completely. 4. Cut the crusts into 5 inch rounds, spoon filling on one side, fold and crimp with a fork. 5. Brush with egg and bake at 375 F for 22 to 25 minutes until golden.