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Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans.

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Book ID Asin: 0688028470
Book Title: Chef Paul Prudhomme's Louisiana Kitchen
Book Author: Paul Prudhomme
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $2.16
Book Format Name: Hardcover
Book Format Price: $28.09
Book Price: $28.09
Book Category: Books, Cookbooks, Food & Wine, Regional & International and unknown
Book Rating: 1,198 ratings

Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme Book Review

Name: Tim
Rating: 5.0 out of 5 stars
Title: You will end up buying this book multiple times
Date: Reviewed in the United States on October 13, 2013
Review: You will wear out this book until it falls to pieces and the food stained remnants no longer resemble a book. I'm on my third copy and have taken to re-writing them on paper for kitchen use.

Many other reviewers have stated this, but it can't be said enough - follow the directions exactly, no matter how incredulous you may be (and on some recipes you will be). It always works out. THAT SAID, there are a few recipes that to my tastes (and probably 99% of other people on this Earth) that have far too much oil. I noted them - well, at least the ones I've tried - at the bottom of my review.

Although I grew up in New Orleans and continue to live there, my parents passed no cooking skills on to me worth mentioning, as they, like most New Orleanians who are not professional cooks, only knew how to make a few things well and never wrote anything down. After a few years of being unsuccessful learning to cook from books that were not meant for learners, I finally bought this one in the early 1990's. This book will teach you how to cook, so long as you let it. Follow the directions. No substitutions. The amount of work that went into testing these recipes must have been daunting, especially with regard to seasoning.

This book isn't just for Gulf South dwellers. There are a great many recipes here that can be made anywhere in the world; for the seafood oriented ones, you're probably out of luck.

Another note: please do use parboiled rice in Louisiana dishes. Stop calling it "processed" - it isn't any more processed than any other rice. All it means is that the husk has been blown off with steam rather than mechanical threshing. It retains the bran this way and the grains make perfect al dente rice. I personally like Zatarain's, but any will do.

Some of my personal favorites -

Crawfish Etoufée - this version is made with roux, which is not a common way to make it in New Orleans. It's one of those you think couldn't possibly turn out right, but it is sublime. This was my favorite dish in the world as a child and continues to be in my top ten! This is the best version I've ever tasted.
Turtle Soup - One of the best recipes in this book, and the best turtle soup I've ever had (and I've eaten plenty of turtle soups around town).
Shrimp Diane - shrimp and butter with mushrooms. Delicious over pasta.
Barbecued Shrimp - Whole, head on shrimp broiled in butter with black pepper, rosemary, etc. Remember to snip the antennae, eyes and horn off the shrimp's face before cooking them. The antennae will make a gross mess in your pot. You're welcome for this advice. Don't eat this more than once a year if you want to live past 40. This is one of the best versions I've ever had.
Shrimp, Chicken or Rabbit Sauce Piquant - VERY hot. If you can eat very spicy Asian food, you will be fine with it. If you want to make a less hot version, make shrimp creole instead.
Seafood Stuffed Shrimp - A royal pain to make, but worth it! I like to make this with his Shrimp and Crabmeat butter cream sauce.
Cajun Prime Rib
Cajun Meatloaf
Chicken Curry - doesn't taste anything like an proper Asian curry, but is delicious anyway. This has actually been a traditional New Orleans dish for a long time, although out of fashion now, it was very popular in the 1940's - 1970's. Made with a great deal of butter and fruit (raisins, apples, coconut and bananas here) and very spicy.
Sticky Chicken
Corn Maque Choux - this is a delicious version which is sweet. It isn't commonly made like this in Louisiana, but I like this one better than the normal, savory way with tomatoes.
Potato Salad/Green Onion Salad Dressing - I'm not kidding. Make this.
Gumbos - all of them. Especially Seafood, but all of them are excellent.
Jambalaya - all of them, except the ones where he wants to put oysters in them. No one puts oysters in jambalaya down here, and I find it very weird and off putting, and I don't think it really works. Just my opinion.
Roast Pork Loin - GOD

Now for some of the ones I don't care for, or rather just don't work for me. The big man, as much as I love him, has Cajunified these particular New Orleans classics with too much oil -
Stuffed Merliton - this version is somewhat greasy and I don't think the sauce does much for it. The merlitons (chayote squash) Americans find in the store are about 1/4 the size of the ones grown here, which also have spiny, husky skins which stuff well. The store bought ones from Central America aren't big enough, so don't try them.That said you can make a casserole version of this with them, but there are better recipes.
Red Beans and Rice - way too greasy with those ham hocks. The seasoning is just right though. You could make this same recipe, except sautéing the trinity with seasoning first, then adding to the pot of boiling water (better: ham stock) with a smoked ham shank. Do away with the ham hocks and use a equal amount of pickled pork shoulder meat as you do beans. Pickled pork is a must in red beans for most New Orleanians.
Oyster Dressing - too much oil! Yikes.
Chicken Big Mamou (not a New Orleans dish) - too much butter again.

Name: Jim M.
Rating: 4.0 out of 5 stars
Title: Whow
Date: Reviewed in the United States on August 13, 2022
Review: It is excellent for cooking in kitchen!! I gave it 4 stars for lack of grilling an smokin recipes. Two thumbs up!!!!!!.

Name: Nan Dupuy
Rating: 5.0 out of 5 stars
Title: True to restaurant dishes
Date: Reviewed in the United States on July 20, 2022
Review: This is my second copy, I wore the first one out. The binding wasn’t the best and I’ve used this book since it was first published. First cookbook by restaurant chef to truly depict the same recipes he used in his restaurant.

Name: Calicoolguy
Rating: 5.0 out of 5 stars
Title: Now this is a cook book
Date: Reviewed in the United States on June 18, 2022
Review: Im a SoCal guy who lovesssss New Orleans and Cajun/Creole food. The way the book is written in some parts is as if Chef Prudhomme is just sitting at the table with you having a conversation about cooking awesome food. He goes into the technical stuff but I find more usefulness out of the hints of knowledge he drops on you randomly.

Name: Del Oeste
Rating: 5.0 out of 5 stars
Title: Hail to Chef Paul!
Date: Reviewed in the United States on July 9, 2021
Review: If you like cajun/creole cooking or Gulf seafood this book is an absolute must. I got this book when it first came out in 1982, I believe. I've been cooking with it ever since and make many dishes throughout the year, every year. My copy has lost its dust jacket, the pages are stained, the binding is just about to go, and some of the pages have completely come loose. No matter, the recipes still work and the food still comes out fantastic. Of course, there are a few recipes that don't work for me and my taste buds such as the Dirty Rice. Never cared for this version. Instead I developed a recipe that is almost identical to the dirty rice served at Pappadeaux Seafood Kitchen restaurants here in the south. In most cases I find the recipes a little too spicy - even for someone who has Mexican heritage and eats A LOT of chile every day. I usually reduce the amount of cayenne pepper by half and adjust accordingly when the dish is ready. As the old adage says - it's easy to add more, hard to take out too much.

Pay close attention when making roux for a recipe. Follow the directions exactly, especially which color of roux to achieve. I think this is the most important thing to watch out for when cooking with roux. To Chef Paul's infinite wisdom he included pictures of the different roux used in his recipes. This is an excellent visual guide. Using a roux that is too light or too dark for a particular dish can ruin it. But if you have the right color it will turn out heavenly.

I highly recommend this book. If you have an aversion to using butter, margarine, and vegetable oil in substantial quantities then take a pass. Nevertheless, you shouldn't eat like this everyday, just take one look at Chef Paul, he's a big guy. Use it once a month and you will be fine. I live about 60 miles from the Gulf Coast so I luckily have access to all the wonderful seafood used in this book. Whenever I procure some fresh gulf shrimp, flounder, redfish, speckled trout, blue crab, oysters, and crawfish I always first turn to this book.

Name: Coffeebreath
Rating: 5.0 out of 5 stars
Title: As a Louisianne, had to have on my shelf
Date: Reviewed in the United States on June 20, 2022
Review: Some recipes are a little daunting but it's a must have. Sent a copy to the family.