Essentially an advertisement for his seasoning range, this site includes some excellent advice and recipes.
Prudhomme adds spicy andouille sausage to this English dish traditionally made with browned ground meat topped with mashed potatoes.
Prudhomme whips up an Asian inspired salad with pork tenderloin, peanuts, tart Granny Smith apples, and bell peppers.
Light salad of orzo pasta, asparagus, bell peppers, and lump crabmeat gets a kick with the addition of Prudhomme's Seafood Magic seasoning.
Prudhomme provides his barbecue baby back ribs recipe including his recipe for barbecue sauce which includes orange sections.
New Orleans version of barbecued shrimp uses no barbecue sauce at all. Recipe calls for shrimp, butter, Seafood Magic, and beer and is served with French bread.
Steak fajitas are easy to make and fun to eat. Serve with guacamole, sour cream, warm tortillas, tomato salsa, and shredded lettuce.
Traditional Italian dish incorporates ground beef, crushed tomatoes, garlic, onions, and celery served over pasta. Prudhomme adds apple juice to his version.
Prudhomme serves this meat dish as an appetizer over pasta. Ingredients include beef tenderloin strips, tomatoes, green onions, chicken stock, garlic, and butter.
Dinner casserole combines wide egg noodles, ground beef, tomato sauce, cream cheese, sour cream, lime juice, and cheddar and Monterey Jack cheese.
Easy soup combines beef soup meat, chuck roast, a and generous helping of vegetables like string beans, tomatoes, potatoes, cabbage, turnips and carrots.
Plenty of Paul Prudhomme's Magic seasonings go into his version of black bean soup with fresh cilantro.
King of blackened fish like redfish and pompano explains the method and offers his tricks including cooking this dish outside.
Prudhomme marinates the brisket overnight in a mixture of spices like ground coriander, mustard seed, and chiles. The next day he cooks it in a homemade barbecue sauce.
Prudhomme bronzes boneless skinless chicken breasts by seasoning them with his Poultry Magic blend then cooking them in butter.
Prudhomme delivers his recipe for simple hamburgers with caramelized onions. Accompaniments include buns, mustard, mayonnaise, tomato, pickles, and shredded lettuce.
Prudhomme seasons his lamp chops with his own Pork and Veal Magic spice blend. The only other ingredient for this simple dish is butter.
Prepare this filling low-calorie meal including bronzed shrimp, French bread covered with melted low-fat mozzarella cheese, and a simple salad with creamy dressing.
Soup incorporates a light roux, parsnips, bell peppers, Portobello mushrooms, and bite-size pieces of what tilapia fillets.
Veal chops take on a Southwestern flavor with a cream sauce made of chipotle chile peppers, wild mushrooms, and heavy cream.
Chicken, lima beans, corn, potatoes, and tomatoes thicken up a chicken stock base to create this traditional Southern stew.
Soup named after a New Orleans neighborhood calls for sweet potatoes, smoked fish, celery, and onions cooked in a broth of fish stock and heavy cream.
Prudhomme serves up his rendition of the quintessential bar food. Calls for chicken wings, cayenne, butter, oil, and Poultry Magic.
Try this low-fat version of creamy butternut squash soup. Instead of heavy cream, Prudhomme uses evaporated skim milk and nonfat dry milk.
Dress up cooked cabbage up with a sweet and spicy combination of smoked andouille sausage, chopped apples, brown sugar, and onions.
Cajun popcorn is fried crawfish tails or small shrimp. Prudhomme serves his fried seafood bites with a sauce made with Creole mustard, sherry, and ketchup.
Use fresh or canned yams or if yams aren't available, substitute with sweet potatoes for this sweet side dish.
Get recipes and cooking tips from one of the great chefs, or browse through the catalog of Prudhomme's seasonings, sauces, and cookbooks.
Classic rendition of this dish combining chicken, mushrooms, and bell peppers in a rich sherry cream sauce.
Make this salad consisting of chicken, tomatoes, crumbled bacon, chopped cabbage, and lettuce topped with a green onion salad dressing.
Chicken dish includes such ingredients as tomato sauce, bay leaf, bell pepper, chicken stock, garlic, and onion. Prudhomme serves it over rice or pasta.
Hunters-style chicken dish is an Italian favorite. Serve this chicken, tomato, mushroom, and bell pepper dish over hot pasta.
Prudhomme's rich chicken dish combines chicken, ham, bacon, potatoes, and wedges of omelet all topped with bearnaise sauce.
Crawfish gets substituted with chicken in the classic Louisiana dish that is served over rice.
Prudhommme pairs breaded pan-fried chicken breasts with creamed spinach topped with Parmesan cheese in a dish that can't fail.
Fill homemade crepes made with rolled oats, spinach, Equal, and egg whites with a low-fat chicken, mushroom, and vegetable filling.
Serve this spicy chicken cooked with jalapeno peppers, tomato sauce, garlic, and Prudhomme's Magic Pepper Sauce over rice.
Southerners love to smother chicken. In this recipe Prudhomme smothers fried chicken in another Southern staple, black-eyed peas.
Prudhomme delivers another low-calorie dish, this time combining ground lean turkey with a variety a peppers including chipotle, jalapeno, ancho, and guajillo.
Prudhomme stuffs a mixture of mozzarella and Parmesan cheeses along with chopped jalapeno, broccoli, cauliflower, rosemary, and green onions under the skin of a chicken.
Make this colorful chicken salad using broccoli florets, chopped tomatoes, rice, chicken, and carrots. Serve atop lettuce leaves.
Decidedly Louisiana side dish can be made with fresh corn off the cob or frozen kernels.
No holiday dinner is complete in Louisiana without cornbread dressing or stuffing. Prudhomme sweetens his recipe up by adding sugar to the cornbread base.
In this non-low-calorie dish, Prudhomme tops fried chicken breasts with a caramelized onion gravy and serves it over rice.
Toss lump crabmeat with tomatoes, lettuce, and celery with Prudhomme's Hazel dressing which is made with such ingredients as eggs, tomato sauce, and green onions.
Stuff basked potato shells with a mixture of cream, red bell pepper, potato, butter, cheddar cheese, and lump or claw crabmeat.
Rich seafood dish combines shrimp, crabmeat, or crawfish with a cream sauce over pasta like spaghetti or rotelli.
Use fresh, ripe tomatoes for Prudhomme's creamy tomato soup containing heavy cream, chicken stock, fresh parsley, and nutmeg.
Recipe for creamed spinach calls for fresh spinach, onions, heavy cream, butter, and Prudhomme's Pepper Sauce and Vegetable Magic seasoning.
Make this side dish in the summer with fresh corn off the cob or year-round with frozen corn kernels.
Whip up this relish as an alternative to salsa and condiments. Ingredients include tomato, cucumber, garlic, ginger, balsamic vinegar, cumin, and Vegetable Magic.
Another low-calorie recipe from Prudhomme, this one pairing a chicken, mushrooms, and pasta. Includes calories per serving information.
Prepare Prudhomme's egg salad with homemade mayonnaise for best taste. He adds Vegetable Magic to his mixture of chopped eggs, celery, and green onions.
Low-calorie version of this Italian eggplant dish uses egg whites, part-skim mozzarella cheese, and evaporated skim milk.
Chicken and egg substitute get paired with zucchini, squash, mushrooms, pink, green, and white peppercorns, and red, green, and yellow bell peppers.
Prudhomme uses firm fleshed fish like salmon for this entree that calls for frying the fish then placing it over Meuniere sauce and topping it with the pecan sauce.
Prudhomme provides his recipe for frying such vegetables as eggplant, mirliton, or zucchini. Serve sprinkled with powdered sugar.
Use your favorite shape pasta for this quick and easy side dish of minimal ingredients including pasta, garlic, green onions, and olive oil.
Top pasta with garlicky seafood mixture including crab, shrimp, crawfish, oysters, fish, and green onions.
Casserole or gratin includes ground beef, diced potatoes, chopped carrots, and shredded cheddar cheese.
Prudhomme warns that this green meat chili packs a punch of heat. Serve with tortillas and guacamole to calm the fire.
Salad dressing made from egg, oil, Creole mustard, vinegar, Vegetable Magic, and of course green onions works especially well with Prudhomme's chicken and bacon salad.
Fire up the grill for seafood fajitas made with firm-fleshed fish like tuna, red snapper, or grouper as well as peppers, onions, and mushrooms all wrapped in tortillas.
Serve this rice dish containing tomatoes, ground beef, green chiles, oregano, and bell peppers as a main course or side dish.
Asian inspired turkey dish combines sliced turkey breast meat, ginger, garlic, bell peppers, tomato sauce, coriander, and tamari served over rice.
Find this chicken salad recipe with a slightly Asian flair. A warm dressing of soy and tamari is poured over chicken, spinach, sweet potatoes, and fennel.
Serve this warm potato salad prepared with bacon, red new potatoes, hard boiled eggs, onions, and a dressing made of chicken stock, vinegar, and sugar.
Prudhomme's version of spaghetti and meat sauce calls for ground turkey, tomatoes, and plenty of herbs like basil and oregano.
Easy casserole combines broccoli, cauliflower, diced tomatoes, garlic, and Parmesan and mozzarella cheeses.
Louisiana rice and tomato dish gets spiced up with smoked andouille sausage and chopped tasso.
Find this vegetarian version of greens using spinach, cilantro and collard and mustard greens cooked in vegetable stock.
Roast seasoned lamb shanks atop a mixture of bell peppers, eggplant, onion, tomatoes, spinach, and ginger.
Lemon, basil, and dill jazz up chicken in this dish that also contains apple juice and artificial sweetener.
Lighten up this Italian classic with ground turkey, low-fat cottage and ricotta cheeses, vegetables like collard greens, and part-skim mozzarella.
Chef Prudhomme puts a lot of lump crabmeat in his crab cakes that also have bread crumbs, eggs, seafood stock, garlic, and bell pepper.
Prudhomme dishes up his recipe for reduced fat macaroni and cheese using evaporated skim milk and low-fat cottage and cheddar cheese.
Prudhomme delivers a low-fat version of an American picnic classic. For this macaroni salad recipe, use low-fat sour cream and nonfat mayonnaise and tamari for added zip.
Magic because they taste so good and because Prudhomme cooks the chicken livers with some of his Poultry Magic seasoning.
Magic comes from the addition of Prudhomme's Poultry Magic seasoning blend. Recipe calls for heavy cream, pasta, diced chicken, and green onions.
Prudhomme dishes up his recipe for fried chicken. Key ingredients include buttermilk for the marinade and flour, vegetable oil, and Poultry Magic.
Dish named for a small town in Louisiana incorporates tomato, basil, chicken stock, onions, and Prudhomme's Magic seasoning blends. Good over chicken, pasta, and fish.
Prudhomme uses ground beef and pork in his version of meat loaf which also calls for ketchup, evaporated milk, eggs, bread crumbs, Worcestershire, garlic, and onion.
Recipe with 250 calories per serving includes chicken, cor, bell peppers, and lots of herbs and spices like turmeric, cilantro, ginger, and curry powder.
A holiday dinner staple, oyster dressing is made such ingredients as bread crumbs, oysters, oyster liquor, green onions, butter, celery, bay leaf, and garlic.
Lighten up a traditionally fatty New Orleans oyster stew by using low-fat cottage cheese, diet margarine, and skim milk.
Pane or pan-fry thin slices of veal that has been coated in bread crumbs and Prudhomme's own Magic Seasonings. Serve with fettucine in an alfredo-style sauce.
Prudhomme insists on homemade mayonnaise for this appetizer containing fresh lump crabmeat, Creole mustard, garlic, heavy cream, green onions, egg, and Cayenne.
Season pork chops with Prudhomme's Pork & Veal Magic spice blend before flouring and frying. Sauce consists of butter, garlic, parsley, and pepper sauce.
Prudhomme pairs pork roast with an unlikely creamy dill sauce to make this dish. He seasons the meat with plenty of his signature Magic spice blends.
Stuff baked potato skins with a healthy combination of seasoned ground turkey, mock sour cream, tomatoes, part-skim mozzarella, and chiles.
Potatoes get baked in a casserole with milk, thinly sliced garlic, parsley, and Pepper Jack cheese to form this rich side dish.
Food store sells Prudhomme's line of spices and sauces guaranteed to give a jump start to any dish. Call toll-free to place an order.
Just because this dish is rich doesn't mean it is fattening. Prudhomme uses low-fat cottage cheese and nonfat sour cream to make it creamier.
Simple recipe uses few ingredients including onions, bell pepper, celery, chicken stock, Pork and Veal Magic, and of course a boneless leg of lamb. Serve with mint sauce.
Roast smoked sausage like spicy andouille or Polish sausage and serve with a Creole mustard cream sauce.
Wine Valley Radio features a RealAudio interview with the corpulent Cajun chef. Prudhomme discusses his cookbook and seasonings products.
Salad mixes salmon, shrimp, pineapple, celery, almonds, and grapes with a dressing made of orange marmalade, mayonnaise, curry powder, and herbs.
Prudhomme sautes scallops in butter, his Seafood Magic seasoning blend, mushrooms, green onions, and parsley.
Prudhomme's recipe for seafood gumbo calls for shrimp, crabmeat, and oysters and note that fish can be substituted.
Beef tenderloin gets cut into strips, coated in flour and seasoning, fried, and then served with a creamy garlic dip as an appetizer.
In this classic New Orleans dish, Prudhomme cooks shrimp in a homemade tomato sauce and serves it over hot rice.
Prudhomme that this shrimp and mushroom dish is best prepared in servings of two only. Serve it hot over pasta, rice, or French bread.
Low-calorie dish contains the traditional ratatouille ingredients like eggplant, tomatoes, yellow squash, onions, and bell pepper as well as new additions like shrimp.
Recipe for Southern fried chicken includes marinating boneless and skinless chicken breasts overnight in a seasoning mix of sage, garlic, powder, and pepper.
Paul Prudhomme Loves Food contains the chef's biography, an interview transcript, and info about his restaurant, K-Paul's. Includes recipes.
Use Creole, vine-ripened, or regular beefsteak tomatoes for this summer salad of sliced tomatoes, marinated onions, and provolone cheese.
Serve this gravy over Turducken at your next holiday dinner. Recipe calls for chopped eggplant and sweet potatoes, Grand Marnier, stock, and seasoning.
Traditional sweet potato pie gets topped with a sticky sweet pecan pie syrup then baked. Prudhomme serves with Chantilly cream.
Prudhomme delivers his recipe for traditional cup custard as they call it in New Orleans. Fill bottom of a custard cup with caramel then pour custard over and bake.
In this chicken dish, chicken gets cooked in a wine, mushroom, and tomato sauce and is served over rice.
Some say Prudhomme invented the Turducken which is a boneless concoction consisting of a turkey stuffed with a duck which is in turn stuffed with a chicken.
Quick and easy trimmed beef tenderloin gets baked with olive oil and Prudhomme's own Blackened Steak Magic seasoning.
Chicken dinner dish incorporates chicken, cheese, rice, sour cream, jalapenos, and chiles with a surprise ingredient of cinnamon.