Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained.

Prudhomme has been credited with popularising cajun cuisine and in particular blackened redfish during the 1980s and has been credited with introducing the turducken. It was thought to have been a falling bullet. In order to lose weight he wrote his 1993 cookbook Chef Paul Prudhomme's Fork in the Road which he deliberately avoided marketing as a low fat cookbook in order to prevent customers from being put off by the premise after testing the recipes at K-Paul's Kitchen in New Orleans.

He has lent his name to a number of products including hot sauce and seasoning mixes and has written a number of cookbooks. He is the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans and has previously owned and run several other restaurants.