Skip the tourist traps and dig into the seafood dishes Louisiana natives actually crave—flavorful, fresh, and full of tradition.

Outsiders might struggle to pronounce or understand these dishes, but locals know they’re full of rich Southern flavor.

We’ll start by making a perfect roux, then build layers of flavor with the Holy Trinity (onion, bell pepper, and celery), fresh crawfish tails, and a combination of bold seasonings.

Chef Paul Prudhomme: Louisiana Legendis available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, Android smartphones, Amazon Fire TV, Amazon Fire Tablet ...

Chef Paul Prudhomme makes the Best Darn Grilled Chicken, Blackened Fish with Browned Garlic Butter Sauce and Grilled Pork Tenderloin with Orange Mustard Glaze and Mashed Potatoes. Aired 03/17/2023 ...

I met Paul Prudhomme in 1994. For some time, I had been studying his cookbooks. He had already reached celebrity status several years earlier. He was the first American-born chef ...

As Prudhomme’s star rose, as he traveled to build the Magic Seasoning brand and promote his cookbooks, Miller took a progressively more prominent role at K-Paul’s.

NEW ORLEANS - His own first cookbook, published in 1984, is still regarded as a bible of Louisiana Cajun cooking, and now Chef Paul Prudhomme's personal collection of nearly 600 cookbooks will be ...

His cookbook “Paul Prudhomme’s Louisiana Kitchen” (1984) earned a Culinary Classic Book Award in 1989. Prudhomme launched a range of products called Chef Paul Prudhomme Magic Seasoning Blends.

Paul Prudhomme was born on July 13, 1940, on his family’s farm near Opelousas, Louisiana, the youngest of 13 children. His parents were sharecroppers, and the family was poor.

Inside, bottles of Prudhomme’s Magic Seasoning Blends stood in front of pans of gumbo, corn maque choux, shrimp and andouille Creole, jambalaya, and other dishes for an invitation-only reception.