Premise: In its first cooking series since Hurricane Katrina, WYES-TV presents 26 episodes featuring the skills of chef Paul Prudhomme. In his fourth show for PBS, Prudhomme uses traditional cooking processes to create authentic -- yet modern -- side dishes, entrees and desserts. Some tasty and accessible recipes include mashed potatoes, chicken and andouille sausage gumbo, shrimp and potato stew with fennel, baby back ribs with Louisiana barbecue sauce, and St. Louis peanut butter banana cream pie.
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