--- product_id: 1703488 title: "Chef Paul Prudhomme's Louisiana Kitchen" price: "153.40 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/1703488-chef-paul-prudhommes-louisiana-kitchen store_origin: TN region: Tunisia --- # Chef Paul Prudhomme's Louisiana Kitchen **Price:** 153.40 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Chef Paul Prudhomme's Louisiana Kitchen - **How much does it cost?** 153.40 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/1703488-chef-paul-prudhommes-louisiana-kitchen) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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, a cornerstone of Southern cooking, 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, a landmark for authentic Louisiana cooking. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother’s kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes―from classic gumbo recipes to unforgettable jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more―each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. This landmark chef cookbook, Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme―these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme’s original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. Inside this classic Cajun cookbook, you’ll master the dishes that made Chef Paul Prudhomme a legend: Louisiana Cooking: Learn the secrets to the vital, growing regional cuisine of America, from a chef who inherited the tradition from his own Cajun background. Restaurant-Quality Recipes for Home Cooks: Every recipe was retested multiple times in a home-size test kitchen, ensuring you can replicate his world-famous food with the stove and utensils you already own. Famous New Orleans Recipes: Master the great traditional dishes, including unforgettable jambalayas, Shrimp Creole, Turtle Soup, and dozens more refined by Chef Prudhomme’s skill and genius. The Original Blackened Redfish: Discover the daringly simple, fiery Cajun recipe that food writers singled out as the best of new American regional cooking. Review: You will end up buying this book multiple times - 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. Review: Finest cookbook I have ever used - Just about every cookbook has a bad recipe here or there. Something that's not described correctly, never quite seems to turn out, or just plain isn't that great. That is, every cook book except this one. The Cajun food craze happened about the time I was born; before I bought this book I mostly knew Paul Prudhomme as the guy on the spice canisters who looks like Dom DeLuise. I also knew things like jambalaya, blackened fish as mediocre dishes served at casual dining chains. After having made Paul Prudhomme's versions of the famous Louisiana staples, I now know why these dishes were exciting enough for people to try to imitate, even if they have done so badly. While every recipe I have made from this book has been an explosion of deliciousness, chicken etouffee (which must not be that common; the crawfish versions seems to be easier to get), barbecue shrimp, and the chicken and tasso jambalaya are not only awesome, cooking them gives you an enormous and gratifying sense of accomplishment. The relatively high level of difficulty with these dishes (you WILL burn roux a couple times) makes it all the more enjoyable when you get it right. My wife, who does not like shrimp all that much and was grossed out by the idea of fat from shrimp heads cooking came around to the taste of the shrimp creole and barbecued shrimp from this book. The jambalaya has blown away everyone for whom I have served it. All the classics are here, sometimes more than one version (there are about six gumbo recipes in the book), and they are far better than just about any other version you will eat if you live outside of Louisiana. A couple warnings: 1) A few years back, Paul Prudhomme lost a bunch of weight because his doctors told him that being morbidly obese would kill him. This book was written before that happened. I used two boxes of butter (not individual sticks, but entire boxes) in a couple days making barbecued shrimp and blackened redfish in succession. You can't eat out of this book every day, which usually isn't a problem because; 2) You won't have time to cook this stuff every day, unless you have a lot of time on your hands. There is a place for 30 minute meals and short recipes for busy families can be great. This is not a book for that. While some recipes are less complicated than others (helpfully, easier dishes are at the beginning of their respective chapters), most of the classics like the gumbos, etouffees, and jambalayas, require long prep and/or cooking time. If you're busy, you may need to set aside a few hours over a weekend to make this food. Fortunately, most of it refrigerates well. This is high-quality cooking, and it takes the time, effort, and attention to detail you'd expect it to take. 3) Some ingredients, like whole shrimp and tasso, are not widely available outside of Louisiana. You may have to order some things online. Trust me, it's worth the expense and hassle. Tasso, in particular, tastes like no other ham you will ever eat, and most butchers and meat shops outside of Louisiana don't even know what it is. If you need to order tasso or andouille online and you can afford to do so; do it. You won't regret it. In short, best cookbook I have ever owned. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #26,455 in Books ( See Top 100 in Books ) #4 in Cajun & Creole Cooking, Food & Wine #34 in Southern U.S. Cooking, Food & Wine #39 in Cooking Encyclopedias | | Customer Reviews | 4.8 out of 5 stars 1,508 Reviews | ## Images ![Chef Paul Prudhomme's Louisiana Kitchen - Image 1](https://m.media-amazon.com/images/I/61vnH-adXJL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ You will end up buying this book multiple times *by T***M on October 13, 2013* 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. ### ⭐⭐⭐⭐⭐ Finest cookbook I have ever used *by E***E on July 5, 2012* Just about every cookbook has a bad recipe here or there. Something that's not described correctly, never quite seems to turn out, or just plain isn't that great. That is, every cook book except this one. The Cajun food craze happened about the time I was born; before I bought this book I mostly knew Paul Prudhomme as the guy on the spice canisters who looks like Dom DeLuise. I also knew things like jambalaya, blackened fish as mediocre dishes served at casual dining chains. After having made Paul Prudhomme's versions of the famous Louisiana staples, I now know why these dishes were exciting enough for people to try to imitate, even if they have done so badly. While every recipe I have made from this book has been an explosion of deliciousness, chicken etouffee (which must not be that common; the crawfish versions seems to be easier to get), barbecue shrimp, and the chicken and tasso jambalaya are not only awesome, cooking them gives you an enormous and gratifying sense of accomplishment. The relatively high level of difficulty with these dishes (you WILL burn roux a couple times) makes it all the more enjoyable when you get it right. My wife, who does not like shrimp all that much and was grossed out by the idea of fat from shrimp heads cooking came around to the taste of the shrimp creole and barbecued shrimp from this book. The jambalaya has blown away everyone for whom I have served it. All the classics are here, sometimes more than one version (there are about six gumbo recipes in the book), and they are far better than just about any other version you will eat if you live outside of Louisiana. A couple warnings: 1) A few years back, Paul Prudhomme lost a bunch of weight because his doctors told him that being morbidly obese would kill him. This book was written before that happened. I used two boxes of butter (not individual sticks, but entire boxes) in a couple days making barbecued shrimp and blackened redfish in succession. You can't eat out of this book every day, which usually isn't a problem because; 2) You won't have time to cook this stuff every day, unless you have a lot of time on your hands. There is a place for 30 minute meals and short recipes for busy families can be great. This is not a book for that. While some recipes are less complicated than others (helpfully, easier dishes are at the beginning of their respective chapters), most of the classics like the gumbos, etouffees, and jambalayas, require long prep and/or cooking time. If you're busy, you may need to set aside a few hours over a weekend to make this food. Fortunately, most of it refrigerates well. This is high-quality cooking, and it takes the time, effort, and attention to detail you'd expect it to take. 3) Some ingredients, like whole shrimp and tasso, are not widely available outside of Louisiana. You may have to order some things online. Trust me, it's worth the expense and hassle. Tasso, in particular, tastes like no other ham you will ever eat, and most butchers and meat shops outside of Louisiana don't even know what it is. If you need to order tasso or andouille online and you can afford to do so; do it. You won't regret it. In short, best cookbook I have ever owned. ### ⭐⭐⭐⭐⭐ One of the greatest cookbooks to have ever been published *by A***Z on October 27, 2015* This book is a must have in every kitchen. My entire family has owned and used Paul Prudhomme's Louisiana Kitchen for as long as I can remember. My mother even purchases copies to give as gifts as it is a truly amazing cookbook. If/when planning to cook a meal using this cookbook, plan for the occasion as most recipes are time consuming and some require steps to be completed the day before. Every recipe is extraordinary. I am not exaggerating when I say this as when I haven't cooked or eaten some of my favorite dishes, I dream about them. The book includes a wide variety of entree's such as seafood (obviously), chicken, beef, rabbit, sausage and pork as well as desserts, appetizers, breads and soups/gumbos. Many of the recipes also include instructions on proper presentation of the dish, how to garnish the items, etc. which is wonderful when hosting guests. For those who live inland, it may be hard to come by certain seafood items. Although I live relatively close to the coast, it is still a 2-hour drive, thus I have had many issues with trying to obtain certain ingredients. Through trial and error, I have substituted crawfish recipes by using shrimp instead, which has always worked decently. Another issue I have encountered is obtaining the ingredients necessary to make a proper seafood stock, (yes, for those unfamiliar with Cajun cuisine it may sound odd boiling shrimp or fish heads but the book explains its purpose and why it is necessary). It's easy to purchase fully intact fish at a local grocery store however, a fully intact shrimp is not as easy to come by. I have found that if you drive to a fishing area or marina (I go to the DC Warf) and look around or ask if you can have just the heads of the shrimp (they typically throw them away anyway), you may get lucky. I have also found that when I have frequented these places, the people don't mind and will many times give me the heads for free. Although majority of the recipes are complex, as well as time consuming, the chef also includes chapters that provide step-by-step instructions and pictures which explain how and why certain steps are necessary. Again, this book is a must have for anyone who enjoys the art of cooking and eating amazing food. It also makes for a great gift. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/1703488-chef-paul-prudhommes-louisiana-kitchen](https://www.desertcart.tn/products/1703488-chef-paul-prudhommes-louisiana-kitchen) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-06-03*