Chef Paul Prudhomme's Poultry Magic
By Todd Wilbur
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.
Click here for more famous seasoning and spice blend clone recipes.
Source: Even More Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 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/BrandChef Paul Prudhomme's
Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste.
Makes 4 teaspoons.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.