Paul Schultz Recipe Reviews (Pg. 1) - (10784326)

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Paul Schultz




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Okra, Corn and Tomatoes

Reviewed: Apr. 27, 2009
Since I grew up in New Orleans, I reduced the amount of File Powder, and added minced garlic to the recipe.It was great. Most Cajun & Creoles added garlic to this dish.
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3 users found this review helpful

Cajun Shrimp with Potatoes

Reviewed: Feb. 20, 2009
This is a recipe that I found previously while attending the Festivals Acadian in Lafayette, Louisiana. My family and friends LOVE IT!!Thanks Angelique
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6 users found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: Nov. 6, 2008
This recipe is very similar to the famous one created by Chef Paul Prudhomme of New Orleans. I have made this with fresh Grouper many times and always used butter inplace of oil.Serve with a side dish of Cajun Potato Salad. Warning!!! Cook outside because of the INTENSE Smoke that it creates.Otherwise this is a GOOD Recipe.
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Ultimate Gulf Coast Gumbo

Reviewed: Nov. 6, 2008
My family has been making Cajun & Creole Gumbo for over 90 years.We use fresh chopped Okra in all of our Gumbos instead of File'Powder.File'was used only if you do not have fresh or frozen chopped Okra. Otherwise the Recipe is very good.Sometims we add shucked Oysters to give our Seafood Gumbo extra flavor. At my home Library I have over 100 different recipes for Gumbo, that were collected while growing up in Louisiana and have shared many of them with friends.
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Gumbo Style Chicken Creole

Reviewed: May 29, 2008
I am a Religious Cajun & Creole Cook and have been cooking Chicken Gumbo for many years. This recipe is very good. I would delete the mushrooms, add some Cayenne Pepper in place of Hot Sauce and add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking.
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698 users found this review helpful

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