Paul Prudhomme’s Kitchen: Cajun Cuisine Goes Mainstream

The famed Turducken chef, Paul Prudhomme, has led the charge to bring Louisiana Cajun cooking to the masses. He has been cooking in Louisiana since before opening his own restaurant in the late 1970s, which was aptly named K-Paul’s Louisiana Kitchen. Since then his fame has grown and he now is television personality, restaurateur, cookbook author, and retailer.

Prudhomme is a native of Louisiana and from a large family. He learned Cajun and traditional Louisiana cooking in his own kitchen and continued to hone his passion for his native regional flavors. At the same time, Chef Paul, has also been influenced by many other regional fares and flavors, working them into his dishes to continually renovate his repertoire. The widely use culinary method of “blackening” was not invented by Prudhomme—it’s traditional Cajun—but, he can be credited with making the method popular.

To date possibly his most famous creation is the Turducken. This holiday favorite layers duck, chicken, and turkey into one Cajun-inspired main dish.

Private Catering Services

Along with the K-Paul Louisiana Restaurant, Chef Prudhomme also pours his culinary energies into his K-Paul’s Catering Expedition. This unique end of the business serves up on-site or off-site custom catering with Chef Paul at the helm. Location is not an issue.

Prudhomme’s Magic Seasoning

Some of the more unique aspects of Cajun and Creole cooking are the spices used in the cooking. Prudhomme is well-recognized for his Magic Seasoning cooking products you can buy in the baking aisle at almost any full-service grocery store. Each is a mix of his most used seasonings for meats, vegetables, and poultry.

Cheffing for Prudhomme

K-Paul’s Louisiana Kitchen located in the French Quarter employs an executive chef and 4 sous chefs that serve under him.

Executive Chef, Paul Miller, has worked in and around the Louisiana restaurant scene and is a tried and true Cajun chef. Besides directing the kitchen at K-Paul’s he also helps in menu creation, entertaining visiting and guest chefs and developing Chef Prudhomme’s retail line, particularly the smoked meats.