Chef Paul Prudhomme's Seafood Magic Seasoning (copycat recipe

Chef Paul Prudhommes Seafood Gumbo

Method: Heat a 10-inch skillet, preferably nonstick, over high heat to 350ºF, about 4 minutes. Be sure the fish is at room temperature, so that the butter will adhere but not congeal. Brush one side of each fillet with the melted butter and evenly sprinkle ¼ teaspoon Blackened Redfish, Seafood, or Meat Magic on the buttered side of each fillet.

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Melt the butter in a 2-quart saucepan over high heat. Add the onions and sauté until they start getting tender, about 2 to 3 minutes, stirring occasionally. Add the Seafood Magic® or Blackened Redfish Magic and cook about 1 minute, stirring occasionally. Add the green onions and flour, stirring until flour is completely blended into the butter.

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2 quarts chicken stock. 2 lbs EXTRA LARGE prawns (Tiger Prawns if you can find them), deveined but not peeled. French bread. - Heat olive oil and butter in an enamel dutch oven, add the garlic and shallots and saute until they start caramelizing and you can smell the yummy aroma. - Add celery seeds, fennel seeds, rosemary and pepper.

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Heat oven to 450° F. Lightly brush top and sides of salmon fillet with melted butter. Lightly brush a small sheet pan with melted butter. Season top and sides of salmon fillet with seasoning blend. Place fillet on sheet pan and bake until top is golden brown, and fillet is just cooked through. In order to have moist, pink salmon, do not overcook.

Chef Paul Prudhomme's Seafood Jambalaya recipe. recipeoftheday

Combine 1 stick of the butter, the garlic, Worcestershire sauce, and Seafood Magic or Blackened Redfish Magic in a large skillet over high heat. When the butter melts, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes.

Paul Prudhomme's Blackened Seasoning Blend Recipe Recipe

Back in 1979, Chef Paul Prudhomme was well known for his delicious seafood dishes and smoked meats. He is also responsible for creating blackening seasoning, as well as Cajun and Creole cooking as we know it today. Chef Prudhomme's famous restaurant, K-Paul's Louisiana Kitchen, was a hot spot for four decades, but as a result of the global.

Magic Seasonings Chef Paul Prudhommes Magic Seasoning Blends Seafood

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In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic and the Seafood Magic; stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion.**. Add the mushrooms and 4 tablespoons of the stock; then add the remaining.

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CITY GRILL'N WEBSITE:http://www.citygrilln.comCITY GRILL'N FACEBOOK LINKhttps://www.facebook.com/City-Grilln-1732931650269936/Ingredients:1-2 pounds peeled r.

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Featured. Lumpia & Thai Chili Sauce. Featuring Chef Paul Prudhomme's Meat Magic ® & Magic Pepper Sauce. GET RECIPE

Chef Paul Prudhomme's Seafood Magic Seasoning, 2 oz

Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F). Spread a little of the butter or oil on each side of the fillets. Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend® and place the fillet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic.

Chef Paul Prudhomme Magic Seafood Magic Seasoning Blends, 2 oz

Seafood Magic ® 2 oz. Use Seafood Magic® to give great flavor to bronzed, fried, baked, broiled, sautéed or boiled shrimp, crab, crawfish, oysters, lobster and fish of all kinds. Easy to use in gumbos, soups, sauces & dressing. Substitute for normal use of salt, pepper and other herbs & spices called for in a recipe.

Chef Paul Prudhomme's Meat Magic Seasoning, 24 oz

Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F). Spread a little of the butter or oil on each side of the filets. Sprinkle one side with ¾ teaspoon of the Magic Blend and place the filet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend.

Magic Seasoning Blends Chef Paul Prudhommes Magic Meat 2 Oz ( 2 Count)

Shrimp and Corn Bisque. Marian Burros, Paul Prudhomme. 1 hour 15 minutes.

Chef Paul Prudhomme's Seafood Magic Seasoning (copycat recipe

directions. Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained. Store in an airtight container for up to 3 months for best flavor. Re: the powdered chili peppers.You should not use chili powder, but rather the powdered chilis. Use the internet to find the best variety of spices.