Originally made famous by chef Paul Prudhomme in New Orleans, meat or fish is rubbed with a Cajun spice mix and thrown into a a skillet which has been heated until it is red hot. The combination of the searing hot skillet and the seasoning gives food a very distinctive crispy crust.
A cooking technique made famous by Louisiana chef Paul Prudhomme. Meat or fish is usually seasoned with a cajun spice mixture and then cooked in a cast iron skillet that has been heated almost red hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector--unless the battery is dead.
fish or meat cooked in a cast iron skillet with butter at high heat with a heavy coating of spices and seasonings