Lessons from Chef Paul:
To release the ultimate sensation, he powered his dishes with more herbs and spices than most Cajun cooks were accustomed to using. Favorites were thyme, oregano, cumin and rosemary, which he combined with heavy doses of fresh onions, garlic, celery and bell pepper. From here.
While many cooks thought roux should be cooked slowly for long periods of time, Prudhomme made the French base for soups and stews in a flash over a high fire. He took the color of roux from light brown to almost black for some dishes, adding more flavor with each degree of darkness and specifying what shade a dish required. From here.