That, it turns out, is where Prudhomme started adding spices to his food. Unbeknownst to his chef, he would surreptitiously slip cayenne pepper and other Cajun spices into the food. He figured it ...

Blackened seasoning is a seasoning blend invented by legendary Cajun chef Paul Prudhomme in the 1980s in New Orleans. He pioneered blackening, which is a cooking technique that calls for coating ...

At K-Paul’s Louisiana Kitchen during the early 1980s, chef and owner Paul Prudhomme would drive to ... fish or meat covered with spices, then seared until black in a white-hot skillet.

Here, we apply the classic technique to boneless chicken thighs and turn up the volume with SAVEUR x Burlap & Barrel’s Gumbo ...

In each episode, Chef Paul Prudhomme fuses exciting flavors and ingredients with traditional cooking processes to create authentic yet modern side dishes, entrees and desserts. Chef Paul shares ...

Chef Paul Prudhomme is the host of the cooking show Chef Paul Prudhomme's Always Cooking on public television. Prudhomme has written several cookbooks and has won awards from several restaurant ...

You might remember Paul Prudhomme, that rotund, cheery chef from Louisiana that took the nation by storm ... Cajun cooking isn’t spicy — it beholds a depth of flavor by way of spices and herbs added ...