06 Feb 2025
Chef Paul Prudhomme's Blackened Redfish
Chef Paul's Blackened Redfish captures the essence of Southern Louisiana cuisine and works wonders on any kind of fish no matter how it's prepared. For a taste you won't forget, try it on shrimp, crab, oysters, lobster, catfish etc. Fantastic in gumbos, soups, sauces and dressings. Available in Food service, Retail and Bulk packaging.
Categories
- Condiments & Sauces