Chef Paul Prudhomme

Cajun Blackened Chicken

5 min read

Cooking Techniques

Cajun Blackened Chicken

Maylee at Beyond Gumbo February 17, 2019

When I think of Mardi Gras, I think of New Orleans and recall all of our adventures...

Chef Paul Prudhomme & Cajun Baked Redfish

7 min read

Cajun

Chef Paul Prudhomme & Cajun Baked Redfish

Maylee at Beyond Gumbo October 13, 2015

Legendary Louisiana Chef Paul Prudhomme passed away this week. His funeral was yesterday (Monday). Prudhomme is best known...

Happy Summer!

It’s summertime — and there’s only one way to describe Louisiana — “hot.” Homemade ice cream makes the perfect dessert for these hot days. I have many memories of churning ice cream tanks to make a variety of flavors — when growing up at our rural Virginia home. Plus, ice cream is a good way to show creativity as there are so many flavors and ways to make ice cream. Here I have shared several of my favorite recipes. In Editor’s Choice I give two of my most popular recipes — “Banana Pepper Jelly” and “Old-Fashioned Ice Cream Floats.” Yes, if you are planning to make homemde jams and jellies — now is the to get started when peppers are at their peak. Although a root beer float is always the “standard” way to make a float — check out my green ice cream float — it’s the best. Enjoy!