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Springtime Soup & Salad: An homage to Chef Paul Prudhomme

Seafood gumbo, bronzed redfish and fresh crab star in this meal crafted in honor of a Louisiana culinary legend.

Cooking/Prep Time: 1 hour
Serves 6

Crab, Crawfish, Oysters, Fish, Appetizer

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  • Bronzed Redfish and Crabmeat Pea Shoot Salad
  • 6 3-oz. redfish fillets
  • 5 Tbsp. bronzing seasoning (recipe follows)
  • 1/4 cup lemon thyme vinaigrette (recipe follows)
  • 1/2 lb. pea shoots
  • 6 roasted tomatoes
  • 1/2 lb. lump crabmeat
  • 2 cups Cajun BBQ sauce (recipe follows)
  • 2 Tbsp. Canola oil
  • Salt and pepper to taste
  • Bronzing Seasoning
  • 1 Tbsp. sweet paprika
  • 2 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. ground red pepper (preferably cayenne)
  • 3/4 tsp. white pepper
  • 3/4 tsp. black pepper
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dried oregano leaves
  • Cajun BBQ Sauce
  • 1 1/2 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. white pepper
  • 1 tsp. cayenne pepper
  • 1/2 lb. chopped raw bacon
  • 1 1/2 cups chopped onion
  • 2 cups chicken stock
  • 1 1/2 cups chili sauce
  • 1 cup honey
  • 5 Tbsp. orange juice
  • 2 tsp. minced garlic
  • 1 tsp. Tabasco hot sauce
  • 4 Tbsp. unsalted butter
  • Lemon Thyme Vinaigrette
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp. Creole mustard
  • 2 tsp. honey
  • 2/3 tsp. fresh thyme, chopped
  • 1 tsp. garlic, minced
  • 1/4 cup olive oil
  • Pinch of salt and pepper
  • Seafood Gumbo Recipe
  • 2 cups diced white onions
  • 1 cup diced green bell peppers
  • 1 cup diced celery
  • 1/2 lb. diced seafood andouille sausage
  • 1/2 lb. 70-90 shrimp
  • 12 shucked oysters
  • 1/3 lb. crawfish tails
  • 1/2 lb. crabmeat
  • 2 Tbsp. gumbo file
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried basil
  • 2 cloves chopped garlic
  • 1 qt. seafood stock
  • 2 bay leaves
  • 2 Tbsp. bronzing seasoning
  • 1/2 Tbsp. Cayenne pepper
  • Salt and black pepper, to taste
  • 1 cup whole butter
  • 1 cup bread flour
  • 1 cup cooked white rice


Bronzed Redfish and Crabmeat Pea Shoot Salad

1.) Coat the fish fillets with bronzing seasoning and set aside. Heat a large skillet to medium, add oil and when oil is hot, add fish and bronze for 2 minutes. Gently flip over and cook until fish is done.

2.) In a large bowl, add pea shoots, vinaigrette, crabmeat, roasted tomatoes and salt and pepper.  Mix together until coated with vinaigrette.

Bronzing Seasoning

1.) Mix all seasoning together and store in a tightly sealed container.  

Cajun BBQ Sauce

1.) Fry bacon until just crispy. Stir in onion and cover, cooking until bacon and onions are dark, about 8 – 10 minutes.

2.) Stir in seasonings and cook for 1 minute. Add stock, chili sauce, honey, Orange juice, garlic and Tabasco. Stir to combine and bring to a boil. Simmer for 45 minutes. Remove from heat and stir in butter until incorporated. Chill overnight.

Lemon Thyme Vinaigrette

1.) Add lemon juice, creole mustard, honey, thyme, garlic, salt and pepper in a bowl and whisk together until incorporated. Add olive oil slowly while whisking vigorously until the mixture is emulsified. Store in the refrigerator until needed.

Seafood Gumbo

1.) Preheat oven to 350°F.

2.) Place butter in a large heavy-bottom and heat until browned with a nutty fragrance. Slowly add the flour, whisking together to create a roux. Continue whisking until the roux is a light brown color. Transfer the roux to a large oven-safe pan and bake in the oven for 1 hour, stirring every 15 minutes, until the roux is a dark brown color.

3.) Add the finished roux back to the pot and stir in the onion, celery, peppers, garlic and bay leaves. Add the sausage and sweat the vegetables until tender. Add the stock and bring it to a boil. Stir in all of the seasonings, let the gumbo come to a boil and reduce to a simmer.

4.) Cook for 30 minutes or until it has reached your desired thickness. Add shrimp, crawfish and crabmeat. Bring back to a boil until shrimp are fully cooked. Add oysters and cook until the edges of the oysters start to curl. Season with salt and pepper to taste. 

*To serve, add Cajun BBQ sauce to the bottom of your serving plate, add bronzed fish and top with salad. Serve gumbo in a bowl over rice.