Recipe First - Click Here - Non paywalled link - Click Here - The recipe that is linked above is Paul Prudhomme's recipe that was published in the New York Times in 1983. From looking around and asking my uncle, Mike, who does this a lot better than I do, I was turned onto this

1 chicken, 3 to 4 pounds, cut into serving pieces Salt to taste if desired 1 teaspoon finely ground black pepper 1 ¼ teaspoons finely ground white pepper 1 teaspoon powdered mustard 1 ½ teaspoons cayenne pepper 1 ½

A classic dish from Cajun cuisine featuring tender chicken, flavorful sausage, and a delicious roux-based broth.

Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.

A classic Southern dish with a spicy kick.

Creamy Cajun-spiced pasta with juicy chicken.

A crispy, fluffy, and slightly sweet cornbread recipe that pairs perfectly with chili or just butter.

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There is no one way to étouffée. Most of the étouffée recipes you find are made with seafood. Here is on from Chef Paul featuring a meat found on farms inCajun country, chicken.2 (3-pound) chickens, each cut in 8 piecesSaltGarlic powderGround red peppeAbout 1 1/4 cups all-purpose flourVegetable Oil for deep frying1/2 cup finely chopped onions, in all1/2 cup finely chopped celery, in all1/2 cup finely chopped green bell peppers, in allAbout 3/12 cups, in all, chicken stockSeasoning Mix1 1/2…

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