Product Details

• Format: Color, NTSC
• Rated: NR (Not Rated)
• Number of tapes: 1
• Studio: J2 Communications
• VHS Release Date: October 9, 1990
• Run Time: 36 minutes
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• ASIN: 6300167151
• Amazon Best Sellers Rank: #186,625 in Movies & TV (See Top 100 in Movies & TV)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars My second copy, May 9, 2009

By 

L. Jordan "2dawgsand 6cats" (Corn Country) - See all my reviews
(REAL NAME)   

This review is from: Chef Paul Prudhomme's Louisiana Kitchen - Volume 2: Cajun & Creole Classics [VHS] (VHS Tape)

This vol 2 video is the bomb! I have Vol 1 also. My first Vol 2 broke in the VCR and I came right to Amazon and ordered another copy. Paul shows how to make jambalaya and gumbo in this Vol 2. I have the book also but I like the video better. He doesn't even follow his own recipe which is how a true cook cooks!
I've made both the jambalaya and the gumbo and they turned out great. For a Northerner (Iowan) like me, this video made it all easy. If you love cajun food like I do (been to New Orleans 6 times, twice in the last 6 months alone), then you should get this video. It's EASY!!

5.0 out of 5 stars Prudhomme Does It Again!!, September 30, 2007

By 

John A. Ridgway "JRidgway" - See all my reviews
(REAL NAME)   

This review is from: Chef Paul Prudhomme's Louisiana Kitchen - Volume 2: Cajun & Creole Classics [VHS] (VHS Tape)

Always being fascinated with the cuisine and culture of Acadiana I had to try this VHS...even though many don't even have VHS' anymore. I had my lifes favorite meal at K-Paul. (his blackened Drum) As a result Chef Prudhomme has always been on my radar. I strongly prefer the cuisine of southwest louisiana to new orleans so I would make my jambalaya without tomatoes .... but just watch his very basic gumbo. I had a great chicken & sausage down pat .... he definitely opened my eyes to a new technique ... he makes his roux from the oil he fried the chicken in while browning. I just wish he had more videos. The cuisine of Louisiana is so unique and learning from someone like Prudhomme or John Folse is definitely a treat!!!