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Chef Paul Prudhomme's Poultry Magic

By Todd Wilbur

Score: 4.75. Votes: 8
In stock (10000 items available)
  • $0.00

Louisiana chef Paul Prudhomme, America's number one Dom DeLuise look-a-like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked. Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000-square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill, or saute your favorite chicken, turkey, duck, or Cornish game hens.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • 1 1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon rubbed sage
  • Pinch cumin
  • Do This
    • Restaurant/Brand
      Chef Paul Prudhomme's
    • Instructions

      Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste.

      Makes 4 teaspoons.

Average rating:

Score: 4.75. Votes: 8
Rating of votes (8)
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Nov 11, 2015, 23:00

The only thing I could think to improve this one is to make the salt 1 tsp with 1/2 tsp *celery salt*. This gives a bright added dimension that really kicks it up that little something extra.

Susan (Kentucky)
Aug 2, 2014, 22:00

Very good, but I use 1/2 regular paprika and 1/2 smoked paprika and put on a baking hen. It tastes like the ones from the C-stores that came in the foil bags.