Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks

Paul Prudhomme blackened our taste buds forever with Chef Paul Prudhomme's Louisiana Kitchen, which kicked off a craze for his spicy, rich brand of regional Southern fare. Sixteen years later and noticeably thinner, Prudhomme brings us his latest, Chef Paul Prudhomme's Louisiana Tastes, which nods to the trends toward simplified and ier cooking while taking into account the expanded choice of international ingredients now available in most supermarkets. Blackening is now called bronzing, but Prudhomme's food still explodes with flavor, even when those dry seasoning mixes are simplified, sometimes to a mere six ingredients. Many dishes, like Beef in Four-by-Four Chile Cream and Andouille Shepherd's Pie, still call for calorie-laden cream, sour cream, mayonnaise, cheese, butter, and sausage in various combinations. But there are plenty of y options, such as Chicken Smothered in Black Beans (which uses a mere two tablespoons of oil), meatless Stuffed Egg Pirogues, and a brown-rice salad topped with roasted nuts and raisins. Besides the lighter fare, there's also a noticeable international tilt; Prudhomme plays creatively with imported exotica such as balsamic vinegar and coconut milk, but always in a Louisiana context. Shrimp in Tropical Cream is a Creole-cum-Indian curry studded with diced papaya and mango, while Crab Claws Vinaigrette fuses white balsamic vinegar, rice vinegar, and Japanese mirin rice wine with his signature mix of cayenne, black pepper, and onion and garlic powders. Prudhomme's recipes usually require a commitment, as he doesn't stint on the number of ingredients or cooking steps. But the average two-page length of the recipes is deceptive: They read long because Prudhomme is beside you every minute, describing how the food will taste and bringing up interesting tidbits related to the cooking process. Novice cooks who pay attention will pick up valuable tips, while devotees will appreciate how Prudhomme's palate has expanded beyond the borders of Louisiana. --Dana Jacobi

• Chef Paul Prudhomme.
• Cooking.
• Recipes.
• Louisiana.