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By 1979, Chef Frank Brigtsen was Prudhomme’s apprentice, learning the trade alongside the great chef. “One of my tasks was mixing Paul’s spice blends. I’d make a half-gallon at a time, right there in Commander’s kitchen,” he remembered. Once Prudhomme opened his own restaurant, K-Paul’s, his proclivity for sharing those “magic seasonings” prompted him to open his own spice blending company in 1982. Brigtsen credits Prudhomme’s Magic Seasoning Blends with playing a major part in the consistency that is a vital element in any restaurant’s success. After nearly 40 years, Brigtsen still relies on Magic Seasoning in his kitchen. “Although I have created and use some blends of my own now, I couldn’t cook without the foundation of Paul’s spice blends. We still use three of them every day,” Brigtsen said. “Salt is the best flavor enhancer,” he continued. “In the professional kitchen we talk about ‘bringing it up to salt,’ but since salt is also the cheapest ingredient, it’s often overused in other blends. From the start, Paul only used the best ingredients in Magic Seasoning. He spent a lot of time and money sourcing carefully, and made sure only the finest equipment was used at his plant.” Over time, Magic Seasoning grew to include over 60 dried spice choices along with sauces and smoked meats. Although Chef Paul passed away in 2015, his unique flavors endure thanks to the company he started more than four decades ago.

Like Prudhomme and Chachere, the television audience loved Emeril, and he became an important player in the early days of the Food Network. Urging audiences to “Kick it up a notch,” he became famous for tossing in a handful of seasoning as he boisterously shouted “Bam!” Naturally, a seasoning line was in order, beginning with a blend named after his successful TV show, Essence of Emeril . From that original seasoning blend, Emeril’s products grew to include BBQ and pasta sauces, mustards, stocks and panko bread crumbs, along with small appliances, cookware, cutlery and even kitchen-safe footwear. Take Chef Emeril’s advice and kick it up a notch this holiday season.

SLAP YA MAMA:

A fascinating saint well known for his vow of poverty, humble nature and deep connection with all aspects of the

natural world — from animals to the Back in 1996, Anthony “TW” Walker couldn’t find a seasoning with an authentic Cajun flavor that didn’t include

too much salt for his taste. Gathering his whole family together, they experimented at home in their kitchen until they found a formula that was just right. The customers at his 24-hour convenience store and deli in Ville Platte resoundingly agreed. The new Cajun seasoning was such a big hit, it needed its own special name. TW was already well known for his “World Famous Slap Ya Mama Atomic Potatoes,” so his wife “Mama Jen” insisted he use the name for his seasoning blend. The good son had certainly never slapped his mama Wilda Marie so she happily gave her blessing. From that original seasoning mix, Slap Ya Mama expanded with sauces, dinner mixes and other specialty food products — including a cinnamon-sugar blend dubbed Kiss Ya Mama. For more than two decades now, Slap Ya Mama has delivered authentic Cajun taste to Louisiana and beyond.

EMERIL’S ESSENCE:

Chef Emeril Lagasse had big shoes to fill when he was tapped to succeed Paul Prudhomme at

Commander’s Palace in 1982. The 23-year-old Massachusetts native

became a sensation at the famed establishment, but left to open his own restaurant just

seven-and-a-half years later.

CAJUN NINJA ARROW-CIRCLE-RIGHT Jason Derouen’s The Cajun Ninja PI-YAHHHHH!! Seasoning Blend is inspired by the Thibodaux native’s love of Cajun food. Get his recipe for standing rib roast at www.rouses.com.

CHEF GONE MAD: Native New Orleanian Chef Derek Robinson, Jr. was already well-known for his unique take on the foods of his hometown when he took notice of the health issues that plagued so many

40 ROUSES WINTER 2023