NATIONAL AWARD WINNER

Paul Prudhomme Sauce Recipes

Independent adaptations of Paul Prudhomme's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Paul Prudhomme.

Cajun–Creole chef of K-Paul's Louisiana Kitchen in New Orleans (closed); James Beard Who's Who. National ambassador for blackened fish and Louisiana seasoning blends; died 2015.

Recipes

Scallion-Garlic RemouladeOn the jar: REMOULADEPaul Prudhomme's remoulade for boiled shrimp, seafood.Bacon-Pecan BBQ SauceOn the jar: BACON-PECANPaul Prudhomme's bacon-pecan BBQ sauce for ribs.Cajun RemouladeOn the jar: CAJUN REMOULPaul Prudhomme's Cajun remoulade for fried seafood.

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1 kitchen · 1 national award

Cajun RemouladeNATIONAL AWARD WINNEROn the jar: CAJUN REMOUL

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Kitchens

K-Paul's Louisiana Kitchen · New Orleans

Awards

James Beard Who's Who
national Creole ambassador

Citations

Scallion-Garlic Remoulade · adapted from Chef Paul Prudhomme's Louisiana Kitchen / NYT
Bacon-Pecan BBQ Sauce · adapted from Louisiana Kitchen (Prudhomme reprints)
Cajun Remoulade · adapted from Paul Prudhomme Louisiana Kitchen

Every recipe lists its source and original title in the Provenance section of the recipe page.

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