Thank you for your interest in
Louisiana Cooking. I am very proud of my cultural
heritage and have made it my life's work to share
the joy of this unique style of cooking. I hope to
take what makes our cooking so special and teach cooks
all across the country to make every meal special.
I grew up the youngest of thirteen kids in the bayous
near Opelousas. My father was a sharecropper who farmed
cotton and sweet potatoes. We also had a vegetable
garden and raised to make dinner interesting, even
for a familiy of fifteen.
It wasn't until I left Louisiana and started my career
cooking in other parts of the country that I began
to appreciate the special gifts we have in Louisiana.
Our natural harvest of wildlife and bountiful fresh
seafood, as well as our subtropical climate that produces
incredible fruits and vegetables, creates abundant
resources for my cooking.
I returned to Louisiana many years ago because it
was important for me to keep our Louisiana heritage
alive and to foster a love for our style of eating.
I opened K-Paul's Louisiana Kitchen restaurant in
the French Quarter of New Orleans in 1979, and this
remains my only restaurant. We change the menu every
day, using only the freshest, locally available ingredients
and no microwaves or freezers. My Magic Seasoning
Blends spice line originated from recipes served at
K-Paul's, and the seasonings are still used exclusively
in every dish.
Lately, in the past six years, my cookbooks have explored
tastes and flavors of the world (Fiery Foods That
I Love) as well as cooking techniques with substitute
ingredients for fats, oils, and butters (Fork In The
Road). The diversity of recipes between my six cookbooks
allows you, your friends and family to create something
special and memorable with food. As I have often said,
the measure of a good dish is that it makes you want
to take another bite.
Good Cooking! Good Eating! Good Loving!