Seafood Jambalaya
Add the tomatoes and cook about 7 minutes, stirring frequently. Add the tomato sauce and cook for 7 minutes more, stirring often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or ... [... more]
Chef Paul |
Cornbread Dressing
Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside. Spread the crumbled Cornbread on a sheet pan and bake in a 300°F oven until the crumbs are dry and a touch of brown is showing on ... [... more]
Chef Paul |
Andouille Sausage Dressing
Melt 1 tablespoon of the butter in a 5-quart pot over high heat. When the butter is melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to prevent sticking, until the andouille is beginning to brown and the oil is ... [... more]
Chef Paul |
Dirty Rice
Place the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well. Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. Stir in the Add the stock and ... [... more]
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Shrimp Dressing
Melt 6 tablespoons of the butter in a 5-quart pot together with the bay leaves over high heat. When butter is melted, add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the celery, ... [... more]
Chef Paul |
Fried Green Tomatoes with Cream Gravy
Sprinkle the tomato slices evenly with a total of 2 teaspoons Fry the bacon in a 12-inch skillet over high heat, stirring occasionally, for 3 minutes. Reduce the heat to medium and cook until the bacon is browned and crisp, about 4 to 5 minutes. ... [... more]
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Green Tomato Chow Chow
Combine the first three ingredients in a small bowl to make the [... more]
Chef Paul |
Jalapeño Pie
Note: You can use more or less jalapeño peppers depending on your taste and the amount of heat desired. Jalapeños can vary considerably in heat depending on where they are grown and the time of the year, so it is a to taste them first [... more]
Chef Paul |
Jazzy Fried Rice
Add 1 teaspoon of oil to the onions and 1 teaspoon of oil to each of the bell peppers. Heat a 10-inch skillet over high heat and add the onions and bell peppers. and cook, stirring frequently, for 2 minutes. Add the butter and cook until the ... [... more]
Chef Paul |
Magic Broiled Tomatoes
Preheat the broiler. Slice an "X" into the tops of the tomatoes to about halfway down and set them aside. Make a paste of the butter, , and, if desired, the Parmesan cheese. Spread half of the mixture on top of each tomato, pushing a little of . [... more]
Chef Paul |
Magic Mashed Potatoes
Dice 1 potato into 1-inch cubes and the other 2 into 1/2-inch cubes. Add enough water to a large pot to measure 11/2 inches deep and place over high heat. When the water boils, add the potatoes, cover, and cook until the large-diced potatoes are ... [... more]
Chef Paul |
Marinated Roasted Peppers
Cut the peppers into 1-inch squares and add them to the marinade. Marinate for at least 4 hours, preferably overnight, before serving. Store in the refrigerator. Combine the first eight ingredients in a small bowl to make the with the vinegars, ... [... more]
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