Spices

I went to a catering convention in Florida many years ago and took a Louisiana style class. These were the recipes that Chef Paul Prudhomme shared with me. Two 3-ounce packages.

I've never been a curry advocate, but, trust me, this is great - especially with either prawns or scallops or halibut. Make sure you follow the directions. It's truly terrific! If you like a stronger flavor, just add more. Two 3-ounce packages.

A chef named Vaughn worked for me for eight to ten years in Lincoln City, Oregon, and shared this recipe of 18 spices mixed together. Put it on anything and on all things. It just enhances anything you cook. I could not operate my restaurants without it! Two 3-ounce packages.

One 3-ounce package of each: Cajun Beef, Cajun Fish, Curry Spices and Shirley's Gun Powder.